Baked Gingerbread Doughnuts With Vanilla Glaze

By ltrodrigu

Adapted from "Glazed, Filled, Sugared & Dipped," by Stephen Collucci with Elizabeth Gunnison Dunn. Shown on right.

Ingredients

• For Doughnuts:
• 2 tablespoons vegetable oil, plus more for greasing pan
• 1 cup all-purpose flour
• 1/4 cup dark brown sugar
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/8 teaspoon allspice
• 1/4 teaspoon salt
• 2 teaspoons unsweetened cocoa powder
• 1 1/2 teaspoons espresso powder
• 1/8 teaspoon cayenne pepper
• 1 egg
• 1/4 cup sour cream
• 1 tablespoon honey
• 1 tablespoon molasses
• 2 tablespoons whole milk
• For Glaze:
• 1 1/2 cups confectioners' sugar
• 1 1/2 teaspoons vanilla extract
• 4 tablespoons whole milk

Details

Servings 8
Adapted from online.wsj.com

Preparation

Step 1

Heat oven to 350 degrees. Grease a (6-doughnut) doughnut pan and set aside.

To Make Doughnuts:
In a large bowl, combine flour, sugar, baking powder and soda, cinnamon, ginger, nutmeg, allspice, salt, cocoa powder, espresso powder and cayenne. In another large bowl, whisk together egg, sour cream, honey, molasses, 2 tablespoons oil and milk. Working in batches, stir dry ingredients into wet ingredients until just combined.

Using a small spoon, drizzle batter into doughnut pan, filling each doughnut mold halfway. Place in oven and bake until springy to the touch, 10-12 minutes. Transfer finished doughnuts to a baking rack to cool slightly. Repeat process with remaining batter.

To Make Glaze:
In a bowl, combine confectioners' sugar, vanilla and milk. While doughnuts are still warm, place them, smooth-side down, in glaze, then turn over quickly and transfer to a rack to dry.