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gingerbread old fashioned donuts

gingerbread old fashioned donuts with eggnog glaze

  • Author: jenny goycochea
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 12 donuts and holes 1x
  • Category: brunch
  • Diet: Vegetarian


If you love all the flavors of gingerbread, but really want a donut then this is the perfect recipe!



Gingerbread Donuts

  • 3 cups (450g) all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 1/2 cup (120g) granulated sugar
  • 1/4 cup (50g) brown sugar
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 2 eggs
  • 1/2 stick (55g) unsalted butter, melted
  • 1/4 cup (60g) unsulphured molasses
  • 1 teaspoon vanilla extract
  • 1/2 cup (100g) sour cream
  • 1/3 cup (70g) whole milk
  • Canola oil, for frying

Eggnog Glaze

  • 2 1/2 cups powdered sugar
  • 1/4 cup eggnog
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon ground nutmeg (fresh is best)


  1. In the bowl of a stand mixer fitted with the paddle attachment, combine flour, baking powder, baking soda, salt, sugars and spices and whisk to combine. Add all wet ingredients to the bowl and mix on low until the dough comes together. Cover and chill for 30 minutes. 
  2. Line a baking sheet with parchment paper and set aside. Turn the dough out onto a floured work surface and knead a couple of times just to bring the dough together. Press the dough roughly into a circle and flour the top. Roll the dough out to about 3/4″ thickness. Using a 3.5″ circle cutter, cut out as many circles as possible and place them on the baking sheet. Gather the scraps of dough back up and re-roll out until you have 12 circles. Using a 1.5″ circle cutter, cut holes in the center of each circle. Save the holes as we will also fry up some small donut holes. Cover with plastic and refrigerate 30 minutes. 
  3. In the meantime, heat up your oil.  I used about 6 cups of oil in a 4qt dutch oven. Heat over medium heat until a probe thermometer registers 350 degrees F. Remove the donuts from the fridge and gently score a triangle into the top, making sure not to only cut about 1/4 of the way through. Line another baking sheet with a wire rack to help the oil drain off the freshly fried donuts. Gently place donuts (I did 3 at a time) into the hot oil and fry for 2 minutes per side. Using a slotted spoon or skimmer, remove the donuts from the oil and transfer to the wire rack. Wait until the oil reaches 350 degrees F again before repeating the process. Repeat until all donuts have been fried. Add the donut holes to the oil and fry for 1 minute and 30 seconds, moving the holes around every 10 seconds so that they fry evenly. Remove from the oil and transfer to the wire rack. 
  4. To make the glaze, whisk all ingredients together until smooth. Dip the donuts in the glaze when they are just barely still warm. Donuts are best eaten same day!

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