Baked Gingerbread Donuts

Baked Gingerbread Donuts. Soft molasses-and-ginger cake donuts baked in a donut pan and lightly coated in cinnamon sugar. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.

Jump to ingredients · Jump to method

Gingerbread flavor in a baked ring

Molasses, ginger, cinnamon and a little clove flavor a soft cake donut baked in a shaped pan. A light cinnamon-sugar coat finishes it without a glaze.

This is not the prior day's apple fritter, which is fried and fruit-studded. The twelve-ring yield and bake need a kitchen trial.

Use unsulphured molasses

Unsulphured molasses gives the intended deep sweetness; blackstrap is more bitter and not a direct replacement. Buttermilk, egg and oil form the liquid batter.

Separate the cinnamon measured for the batter from the teaspoon used in the sugar coating. The coating butter also belongs after baking.

Ingredients for 12 donuts

Step-by-step method

1. Heat oven to 350°F and grease two six-cavity standard donut pans. Whisk 1 3/4 cups flour, 1/2 cup brown sugar, 1 1/2 tsp baking powder, 1/4 tsp baking soda, 1 1/2 tsp ginger, 1 tsp cinnamon, 1/8 tsp cloves and 1/4 tsp salt.
2. Whisk one egg, 3/4 cup buttermilk, 1/4 cup unsulphured molasses and 1/4 cup neutral oil. Fold into dry ingredients until no flour streaks remain, then pipe batter evenly into twelve donut cavities, about two thirds full.
3. Bake approximately 10–12 minutes per pan until tops spring back lightly and a tester has no wet batter. Rest briefly in pans, turn onto a rack and cool about ten minutes.
4. Brush each cooled donut lightly with the measured 2 tbsp melted butter across the batch; combine 1/4 cup sugar and 1 tsp cinnamon and coat. Record actual pan fill, ring shape, crumb and twelve-count yield in a kitchen trial.

Pipe into donut pans

Fold wet into dry only until combined. Piping is neater than spooning and helps keep the central hole clear. Fill cavities about two thirds full rather than hiding the center.

Sally's Baking provides a baked cinnamon-sugar donut technique reference. This separately measured gingerbread batter has not been tested in that pan.

Bake and coat

Bake each six-cavity pan for an estimated ten to twelve minutes, checking spring-back and no wet batter. Cool briefly before unmolding to protect the shape.

Brush the measured two tablespoons melted butter lightly over all twelve before rolling in cinnamon sugar. If coverage proves too sparse, document the change in a test.

Serve and assess holding

One ring is the proposed serving. Exact next-day softness and make-ahead texture have not been measured.

Images should show baked ring donuts with cinnamon sugar, not a frosted fried pastry. Wheat, milk and egg are part of the formula.

Gingerbread donut questions

Do I need a donut pan?

Yes. The working twelve-ring yield is based on standard six-cavity donut pans.

Are these fried?

No. The batter bakes at 350°F.

When is cinnamon sugar added?

After the donuts cool enough to handle and are brushed lightly with butter.

Further reading and related Chefly recipes: Sally's Baking baked cinnamon-sugar donuts. These are relevant references and other dishes, not evidence that this proposed formula was tested.

Recipe-card handoff — preview, not a native plugin card

Baked Gingerbread Donuts. Category: Breakfast. 12 donuts. Prep approximately 20 minutes; cooking approximately 24 minutes; additional cooling/chilling approximately 10 minutes; total approximately 54 minutes excluding preheat. Not kitchen-tested; nutrition not calculated.

Ingredients: 1.75 cups All-purpose flour; 1/2 cup Packed light brown sugar; 1 1/2 teaspoons Baking powder; 1/4 teaspoon Baking soda; 1 1/2 teaspoons Ground ginger; 1 teaspoon Ground cinnamon, for batter; 1/8 teaspoon Ground cloves; 1/4 teaspoon Fine salt; 1 egg Large egg; 3/4 cup Buttermilk; 1/4 cup Unsulphured molasses; 1/4 cup Neutral oil; 2 tablespoons Unsalted butter, melted, for coating; 1/4 cup Granulated sugar, for coating; 1 teaspoon Ground cinnamon, for coating.

Instructions: Heat oven to 350°F and grease two six-cavity standard donut pans. Whisk 1 3/4 cups flour, 1/2 cup brown sugar, 1 1/2 tsp baking powder, 1/4 tsp baking soda, 1 1/2 tsp ginger, 1 tsp cinnamon, 1/8 tsp cloves and 1/4 tsp salt. Whisk one egg, 3/4 cup buttermilk, 1/4 cup unsulphured molasses and 1/4 cup neutral oil. Fold into dry ingredients until no flour streaks remain, then pipe batter evenly into twelve donut cavities, about two thirds full. Bake approximately 10–12 minutes per pan until tops spring back lightly and a tester has no wet batter. Rest briefly in pans, turn onto a rack and cool about ten minutes. Brush each cooled donut lightly with the measured 2 tbsp melted butter across the batch; combine 1/4 cup sugar and 1 tsp cinnamon and coat. Record actual pan fill, ring shape, crumb and twelve-count yield in a kitchen trial.

Allergens: Wheat; Egg; Milk; Check molasses and packaged ingredients. Review packaged ingredients and cross-contact before serving.

Baked Gingerbread Donuts

---

• Author: Ethan Carter
• Total Time: 54 minutes
• Yield: 12 servings 1x

Print Recipe

Pin Recipe

Description

Twelve small baked gingerbread cake donuts with cinnamon sugar.

---

Ingredients

Scale 1x2x3x

• 1 3/4 cups All-purpose flour
• 1/2 cup Packed light brown sugar
• 1 1/2 teaspoons Baking powder
• 1/4 teaspoon Baking soda
• 1 1/2 teaspoons Ground ginger
• 1 teaspoon Ground cinnamon, for batter
• 1/8 teaspoon Ground cloves
• 1/4 teaspoon Fine salt
• 1 egg Large egg
• 3/4 cup Buttermilk
• 1/4 cup Unsulphured molasses
• 1/4 cup Neutral oil
• 2 tablespoons Unsalted butter, melted, for coating
• 1/4 cup Granulated sugar, for coating
• 1 teaspoon Ground cinnamon, for coating

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat oven to 350°F and grease two six-cavity standard donut pans. Whisk 1 3/4 cups flour, 1/2 cup brown sugar, 1 1/2 tsp baking powder, 1/4 tsp baking soda, 1 1/2 tsp ginger, 1 tsp cinnamon, 1/8 tsp cloves and 1/4 tsp salt.
2. Whisk one egg, 3/4 cup buttermilk, 1/4 cup unsulphured molasses and 1/4 cup neutral oil. Fold into dry ingredients until no flour streaks remain, then pipe batter evenly into twelve donut cavities, about two thirds full.
3. Bake approximately 10–12 minutes per pan until tops spring back lightly and a tester has no wet batter. Rest briefly in pans, turn onto a rack and cool about ten minutes.
4. Brush each cooled donut lightly with the measured 2 tbsp melted butter across the batch; combine 1/4 cup sugar and 1 tsp cinnamon and coat. Record actual pan fill, ring shape, crumb and twelve-count yield in a kitchen trial.

Notes

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 10 minutes, included in the total.

Untested estimate: two sequential 12-minute six-cavity pans and 10-minute cooling; preheat excluded.

• Prep Time: 20 minutes
• Chilling, resting or cooling: 10 minutes
• Cook Time: 24 minutes
• Category: Breakfast

Nutrition

• Serving Size: One standard donut-pan donut