Description
Twelve small baked gingerbread cake donuts with cinnamon sugar.
Ingredients
Scale
- 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
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.
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