DOUGHNUTS - Baked Gingerbread Doughnuts With Vanilla Glaze
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| Baked Gingerbread Doughnuts With Vanilla Glaze Makes: 8-10 doughnuts For the doughnuts: | |
| 2 tablespoons | vegetable oil, plus more for greasing pan |
| 1 cup | all-purpose flour |
| ¼ cup | dark brown sugar |
| ¾ teaspoon | baking powder |
| ¼ teaspoon | baking soda |
| 1 teaspoon | cinnamon |
| ½ teaspoon | ground ginger |
| ¼ teaspoon | nutmeg |
| ⅛ teaspoon allspice | |
| ¼ teaspoon | salt |
| 2 teaspoons | unsweetened cocoa powder |
| 1½ teaspoons | espresso powder |
| ⅛ teaspoon cayenne pepper | |
| 1 | egg |
| ¼ cup | sour cream |
| 1 tablespoon | honey |
| 1 tablespoon | molasses |
| 2 tablespoons | whole milk |
| For the glaze: | |
| 1½ cups | confectioners' sugar |
| 1½ teaspoons | vanilla extract |
| 4 tablespoons | whole milk |
1. Heat oven to 350 degrees. Grease a (6-doughnut) doughnut pan and set aside.
2. Make doughnuts: In a large bowl, combine flour, sugar, baking powder and soda, cinnamon, ginger, nutmeg, allspice, salt, cocoa powder, espresso powder and cayenne. In another large bowl, whisk together egg, sour cream, honey, molasses, 2 tablespoons oil and milk. Working in batches, stir dry ingredients into wet ingredients until just combined.
3. Using a small spoon, drizzle batter into doughnut pan, filling each doughnut mold halfway. Place in oven and bake until springy to the touch, 10-12 minutes. Transfer finished doughnuts to a baking rack to cool slightly. Repeat process with remaining batter.
4. Make glaze: In a bowl, combine confectioners' sugar, vanilla and milk. While doughnuts are still warm, place them, smooth-side down, in glaze, then turn over quickly and transfer to a rack to dry.
Adapted from "Glazed, Filled, Sugared & Dipped," by Stephen Collucci with Elizabeth Gunnison Dunn
Recipe uploaded with Shop'NCook for iPhone.
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