Monday, January 2, 2012

A Winter Breakfast of Gingerbread Donuts

I asked some of my facebook fans if they thought gingerbread was strictly a Christmas time flavor or if it could be used all winter or all year?  They responded with a resounding Yes, it could be used all winter.  So I decided to try use my donut pan again and bake up a gingerbread donut.  All I can say is Yum!  This is a great recipe with a great gingerbread flavor that is sure bring smiles to your winter breakfast table.

Ingredients:  1 cup flour (or white whole wheat flour), 3/4 tsp. baking powder, 1/4 tsp. baking soda, 1 tsp. cinnamon, 1/2 tsp. ginger, pinch of allspice, pinch of cloves, 1/4 tsp. salt, 1/2 cup brown sugar (divided), 1 egg, 1/4 cup applesauce, 2 T. maple syrup, 3 T. milk (divided), 4 T. butter (divided), 1/2 cup powdered sugar.
Directions:  Preheat oven to 350 degrees.  Mix flour, baking powder, baking soda, cinnamon, ginger, allspice, cloves, salt, 1/4 cup brown sugar and set aside.  In a seperate bowl mix egg, applesauce, syrup, 1 T. milk and 2 T. melted butter together.  Add dry ingredients to wet ingredients until just mixed. 
Pour batter into a gallon-sized bag and cut the corner off.  Pipe batter into greased donut pan filling each space 1/2 full.  Bake for 8-10 minutes.  Remove from oven and place on cooling rack.
For glaze melt 2 T. of butter with 1/4 cup brown sugar in a small saucepan over medium heat.  Bring to a boil for 2 minutes.  Add 1 T. milk and bring back to a boil.  Add powdered sugar, and use the last Tablespoon of Milk to thin out glaze if needed.
Keep over low heat and dip each donut in glaze to cover half.  Set donut aside as glaze will set up immediately.
Serve with a cup of coffee and enjoy.  These gingerbread donuts have a nice homey flavor to them and will take the chill out of your winter mornings.
This post was linked to: Mingle Monday on Add a Pinch, Metamorphosis Monday at Between Naps on the Porch, Made by You Mondays on Skip to my Lou,  Melt in your Mouth Monday on Make Ahead Meals for Busy Moms, 2 Maids a Baking on 2 Maids a Milking, Tasty Tuesday on Beauty and Bedlam, Tempt My Tummy Tuesday at Blessed with Grace, Hearth N' Soul, Made from Scratch Tuesday on From Mess Hall to Bistro, It's a Blog Party33 Shades of Green, Trick or Treat Tuesday with Inside BruCrew Life,  and NapTime Creations Tasty Tuesday Party.

12 comments:

Melissa | Cajun Sugar Pie said...

Those donuts look delicious, and they are baked not fried! YUM!

Sandy said...

You know, I am going to make this recipe... Gingerbread is one of my favorite cakes and cookies. First I need to get a doughnut pan like the one you used...
Thank you for the recipe. Following you from BNOTP....
Happy New Year!
Sandy

Emily said...

I really need a donut pan! this looks amazing!!! Would love for you to come over and share at my Tasty Tuesday party. It will be open later tonight through Friday. Happy New Year. http://nap-timecreations.blogspot.com

Amanda @ Serenity Now said...

Wow--gingerbread and a donut paired together? YUM!!! Visiting from Tasty Tuesday. Hope you'll stop by my blog to say hi too. :)

Miranda said...

Sounds heavenly! I agree - it's an all winter spice! Heck, you can use it all year (privately) if you so desire!

Kim, USA said...

Wow these looks so yummy!

Corn Chowder

Anonymous said...

These were delish. I didn't put on the frosting to keep them lite and it wasn't missed!

Aimee said...

These look fabulous!

Jocelyn said...

What a fantastic donut creation!!! And I agree that gingerbread is a great winter treat. Thank you so much for sharing with Trick or Treat Tuesdays:-)

April @ The 21st Century Housewife said...

What a wonderful breakfast! I love the sound of these delicious gingerbread donuts! It's great you can make them with whole wheat flour if you want to as well. Thank you for sharing them with the Hearth and Soul hop.

teresa said...

These look delish! I love donuts! I'll have to look for one of those donut pans.

Anonymous said...

how do you store these? Sure they are perfection served immediately, but can you make them ahead of time and store/freeze them?

 
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