Gingerbread Old Fashioned Donuts
If you love all the flavors of gingerbread, but really want a donut then this is the perfect recipe!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 10-12 donuts 1x
- Category: brunch
- Method: frying
- Diet: Vegetarian
- 3 cups (450g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Pinch of fine sea 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
- 4 tablespoons (55g) unsalted butter, melted
- 1/4 cup (60g) unsulphured molasses
- 2 teaspoons vanilla extract
- 1/2 cup (100g) sour cream
- Canola oil, for frying
- 2 1 /2 cups powdered sugar
- 1/3 cup eggnog
- 2 teaspoons vanilla extract
- 1/4 teaspoon freshly grated nutmeg
- 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.
- In a medium mixing bowl, whisk together the eggs, melted butter, molasses, and sour cream until smooth. Add all wet ingredients to the bowl and mix on low until the dough comes together. Cover and chill for 30 minutes.
- Line a baking sheet with parchment paper and set it 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 rounds as possible and place them on the baking sheet. Gather the scraps of dough back up and smush them together. Roll the dough out again, cutting as many rounds of dough as possible.
- Using a 1.5″ circle cutter, cut holes in the center of each donut round. Save the holes as we will also fry up some small donut holes. Cover with plastic and refrigerate for 30 minutes.
- In the meantime, heat up your oil. I used about 6 cups of oil in a 4qt dutch oven. Heat the oil to 350 F. Remove the donuts from the fridge and gently score a circle into the top with another circle cutter. Make sure to only cut about a 1/4″ into the donuts–the scoring helps them cook all the way through before burning.
- Line another baking sheet with a wire rack to help the oil drain off the freshly fried donuts. Gently lower 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 them to the wire rack.
- Wait until the oil reaches 350 F again before repeating the process. Repeat until all donuts have been fried. Add the donut holes to the oil and fry for 2 minutes, moving the holes around every 10 seconds so that they fry evenly. Remove from the oil and transfer to the wire rack.
- 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 the same day!
- Serving Size: 1 donut
- Calories: 350
- Sugar: 15 g
- Sodium: 300 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
Keywords: donuts, old fashioned donuts, cake donuts, gingerbread