Baked Gingerbread Donuts
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What does this food offer in terms of nutrients and physical nourishment?
Protein (tiny bit from egg)
Carbohydrates (flour, sugar from molasses, sugar)
Fat (butter or oil)
Other (molasses is a source of calcium, B6, and iron)
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What does this food offer in terms of mental satisfaction through flavor, texture, and experience?
Dense
Cakey
Sweet
Spicy
Rich
Warm/cozy
Well, it’s that time of the year again. I’m officially pumpkin-ed and apple-ed out! With Thanksgiving in a few weeks and December just around the corner (already?!), I’m switching gears towards good tidings of cheer with these delicious gingerbread donuts!
It was my first time making anything gingerbread from scratch and my first time using molasses. It’s always intimidated me with its deep, robust flavor. Now that I’ve used it, I can definitely see how it’s mild yet rich sweet flavor lends itself to many baked goods! Molasses is a byproduct of the sugar making process. The thick syrup is made from sugar cane or sugar beets, and is more concentrated in flavor. Molasses is also rich in minerals and B vitamins.
In your search for molasses, you may come across several varieties. Blackstrap molasses is a more concentrated form of molasses so it is technically more nutrient-dense, although regular molasses still contains vitamins and minerals. Some recipes call for non-blackstrap molasses because it is less bitter. I personally don’t think blackstrap molasses is bitter, but let your own palate guide you. Unsulphered molasses (used in this recipe) refers to molasses made from mature sugar cane. Immature sugar cane requires sulphur as a preservative. Some people are sensitive to sulfites added to foods, such as dried fruit, so the unsulphured version is preferred for them.
In this recipe, molasses paired with the warming spices ginger, cinnamon, and clove make these cakey donuts shine bright. They’re a perfect share for holiday parties, a cheesy Hallmark Christmas movie marathon, or to leave out for Santa. Dusted with snowy powdered sugar, they’re a delicious and festive bite of holiday cheer!
PS If you don’t have a donut pan, this batter can easily be made into a loaf of gingerbread with just a tweak to the cooking time.
Allergens: Wheat/gluten, egg, dairy (option)
Servings: 9 donuts
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Ingredients:
1 1/2 cup all purpose flour
1/3 cup molasses (unsulphured)
1/3 cup butter, melted or neutral oil
1/3 cup sugar (I like raw Turbinado sugar but white or coconut can work, too)
1/4 cup water
1 egg
3 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground clove
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
Optional:
1/2 - 1 tsp powdered sugar (for dusting)
Directions:
Preheat oven to 350F. Lightly grease a silicon donut baking tray (this is the one I have) with melted butter or spray oil, and dust lightly with flour to prevent sticking.
In a large mixing bowl, combine all dry ingredients.
In a small mixing bowl, combine all wet ingredients.
Create a well in the bottom of the dry ingredients, and pour wet ingredients into it. Whisk until full incorporated with no lumps.
Using a spoon, carefully fill donut mold 2/3 of the way to the top (overfilling them can cause them to break when removing from mold).
Bake for 25-30 minutes or until tops are spongy yet firm and knife comes out clean.
Allow to cool completely before popping them out of the mold (otherwise they will crumble). Once removed, dust with powdered sugar.
Note: If you do not have a donut pan, bake in loaf pan for about 45 minutes or until knife comes out clean.
