Baked Ginger Glazed Doughnuts

Baked Ginger Glazed Doughnuts // shutterbean

I watched an Oprah interview where she talked about how she much she loved rainy days because there’s less pressure to run around and get things done.  To her, rainy days are for good books and tea. That made me love her even more. When it’s raining I want to make a hearty soup with crusty bread, watch movies, and bake.

Baked Ginger Glazed Doughnuts // shutterbean

These doughnuts were a product of a particularly enjoyable (read:LAZY)  rainy Saturday afternoon. Cooper was taking a nap (still does! so thankful) so the house was nice and quiet. Doughnuts seemed like the perfect afternoon snack for us.

Baked Ginger Glazed Doughnuts // shutterbean

These doughnuts are slightly reminiscent of gingerbread but without the density & super spicy kick. The cinnamon, ground ginger and the bit of molasses give it just enough oomph. What really makes them tasty though, is the vanilla glaze and bits of candied ginger on top. They add a small element of chewiness that I love so much.

And we’re off!

OK. Get your doughnut pan out! Dust it off.

Baked Ginger Glazed Doughnuts // shutterbean

Sidenote- if you don’t have buttermilk you can use plain yogurt. I thin it out with a bit of milk.

Baked Ginger Glazed Doughnuts // shutterbean

Dry ingredients get mixed.

Baked Ginger Glazed Doughnuts // shutterbean

Wet ingredients get mixed.

Baked Ginger Glazed Doughnuts // shutterbean

Dry meets wet.

Baked Ginger Glazed Doughnuts // shutterbean

Batter up.

Baked Ginger Glazed Doughnuts // shutterbean

Now we fill up the doughnut pans and bake!

Baked Ginger Glazed Doughnuts // shutterbean

Invert doughnuts onto a rack. We need to make our glaze!

Baked Ginger Glazed Doughnuts // shutterbean

Melt the butter. I use salted because I like a good balance to my sweets. I KNOW I KNOW.

It’s a problem I have. I just don’t like the way unsalted butter on toast tastes so I don’t always have it on hand.

bakedgingerglazeddoughnuts 3555

Stir the powdered sugar into the melted butter. Add the vanilla. Thin out with milk.

Baked Ginger Glazed Doughnuts // shutterbean

Frost the doughnuts and add candied ginger on top.

Baked Ginger Glazed Doughnuts // shutterbean

Stack them up for a picture. Or just call dibs on these 4.

Baked Ginger Glazed Doughnuts // shutterbean

Rainy day doughnut-ing is your future.

You might like:

BAKED CINNAMON SUGAR DOUGHNUTS

DARK CHOCOLATE CAKE DOUGHNUTS

BAKED PUMPKIN PECAN DOUGHNUTS

BANANA DOUGHNUTS W/ PEANUT BUTTER FROSTING

BAKED ESPRESSO GLAZED DOUGHNUTS

BAKED MAPLE BACON DOUGHNUTS

Baked Ginger Glazed Doughnuts

makes 6 doughnuts

  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon kosher salt
  • 1 extra-large egg, lightly beaten
  • 1/2 cup buttermilk
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 2 tablespoons molasses

For the topping

  • 2 tablespoons salted butter, melted
  • 3/4 cup confectioner’s sugar
  • 1 teaspoon vanilla extract
  • 2-3 teaspoons whole milk
  • 3 tablespoons candied ginger, finely chopped

For the doughnuts: Preheat the oven to 350 degrees. Use a baker’s spray to coat doughnut pan.

Sift together the flour, sugar, baking powder, cinnamon, ginger and salt in a mixing bowl.

Whisk together the egg, milk, melted butter , vanilla extract and molasses in a medium bowl or liquid measuring cup. Pour into the dry ingredients and stir until just combined.

Fill the wells of the doughnut pans a bit more than three-quarters full with the batter. Bake for 15-17 minutes or until a toothpick inserted into the wall of a doughnut comes out clean and the doughnuts are puffed and lightly browned. Let them cool (in the pan) for 5 minutes, then gently invert the doughnuts onto a rimmed baking sheet.

While the doughnuts are cooling, make the topping.

Melt butter in a shallow microwave-safe bowl (about 40-50 seconds on high). Stir confectioner’s sugar and vanilla into the butter. Add 2-3 teaspoons of milk until frosting reaches a smooth, glazey consistency.

Dip cooled doughnuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with chopped candied ginger and serve immediately.

Related Posts Plugin for WordPress, Blogger...

31 Comments

say something
  • February 10, 2014

    I love ginger, gingerbread, molasses, and that whole family of flavors. I know I’d love these! pinned

  • February 10, 2014

    Whyyy do I not yet own a doughnut pan?! Why? I need to. These look like gingerbread-ish goodness.

    • Paula
      February 10, 2014

      You should treat yourself. Happy Valentine’s Day to you! A nice Wilton one is relatively cheap on Amazon. My fiance got me one for Christmas a year ago, and I liked it so much I sent one to my aunt, who then sent donut pans to all her baker friends! Spread the donut love. It’s good for world peace.

  • Deborah
    February 10, 2014

    I have to confess….I also bake with salted butter. Most cookie and cake recipes don’t have ENOUGH salt, so I like the touch more salt that it brings. These look delicious.

    And THANK YOU for talking about Bullet Journals in your last links round up! I have been searching for a good way to stay organized, so thank you for putting that method on my radar!

  • February 10, 2014

    oh wow, i love these, how cool that pan is, no need to deep fry! super x

  • February 10, 2014

    Rainy days are absolutely for staying in and snacking on something homemade! I only have the mini doughnut pan but I think it’s time for the big one too. You’ve convinced me with this one.

  • February 10, 2014

    Oooo, i can’t bake to save my bacon but I LOVE the look of these, so may have to partake! Can I ask a really weird question? Did you label up the doughnut pan so the labelling up looked more equal / level?!! <sometimes I hate the things my eye focuses on!!)

    • Tracy
      February 10, 2014

      Hmm. What’s labelling up?

      • February 11, 2014

        The photo with the ingredients – I call it labelling up, like it has an official name or something!
        Aaaanyway, I just noticed it was all ingredients, then the doughnut pan and my brain was all like “well, she had to put some text there else the picture would be uneven”.

        Please don’t feel you have to reply to my rambling / over-analysing of that photo.

        *i’ll get my coat*

        Ahem.

        • Tracy
          February 11, 2014

          Ahhhhh yes. I dunno why I added that. I think you’re right. Empty space! ;)

  • February 10, 2014

    Doughnuts are really making a comeback! Looks like a doughnut pan is a must now!

  • February 10, 2014

    Okay, these will have to be donut #3. I made your chocolate donuts for snowy day donuts on Friday, but made the glaze a little too thin. I don’t glaze often enough to have the feel for it – I suppose I should remedy that! = )

  • February 10, 2014

    I love my mini doughnut pan. I don’t feel quite so guilty about eating two (okay, okay three) when they are mini and baked :)
    I love the idea of the ginger on top, just an extra little kick to the sweetness. I never have unsalted butter on hand either. My Mum is Danish so we only ever have full fat salted butter in our fridge :)

  • February 10, 2014

    Yeah. Yup. Yesssssssssss. Yes.
    Heidi xo
    ps. unsalted butter on toast is an insult.
    pps. ain’t no dust on my pan.

  • February 10, 2014

    Love the Oprah comment, I’m just going to substitute rainy days for snowy days to justify my excessive tv watching lately! Great ginger flare!

  • February 10, 2014

    I love pretty little baked donuts. Sometimes they can look so cute and fancy but they’re no more complicated than a muffin.

  • February 11, 2014

    These look amazing! They’d be a perfect Sunday morning treat with a big mug of cocoa. I can’t wait to try your recipe!

  • jake
    February 11, 2014

    I am in complete agreement re: salted butter. makes things tasty.

    I recently made a batch of your baked chocolate donuts with three toppings – vanilla glaze/toasted coconut, chocolate glaze, and powdered sugar. They were so good, i couldn’t decide on a favourite. Thnx. Interesting, i got eight donuts from your recipe, otherwise they would not have had holes and would have risen over the edges of the pan. High altitude maybe? All good tho’ – bonus donuts!

    Would you mind inventioning (new word) some sort of citrus version (orange/buttermilk, lemon/poppyseed, key lime, etc)of baked donuts? And then post the recipe? And then i would make them. please? Not to be demanding, but kinda. I think you have a real talent.

    A trashy “birthday cake” version with sprinkles and fake vanilla would be nice as well.

    cheers,
    jake

    • Tracy
      February 11, 2014

      I’ve been wanting to do a citrus one! Putting that on my TO DO list :)

  • Mmm those donuts look so good. I totally need to grab one of those donut pans. Your recipes always look so delicious!

  • February 11, 2014

    Seriously need to get a donut pan now. These look so yummy – I would love that chewey bit of candied ginger!

  • Kate
    February 11, 2014

    Ok, already! I’ll get a donut pan. Sheesh :)

  • February 13, 2014

    I have a penchant for all things ginger AND a slight doughnut obsession so I guess what I’m saying is….thanks!

  • February 13, 2014

    Donut pan acquired!!! Things are about to get real.

  • February 14, 2014

    My Valentine would be soooo into these!

  • February 17, 2014

    Hello! I made these on Valentine’s Day for a breakfast treat for my husband. I had a glaze problem and I’m wondering if there are any tricks? I did add the powdered sugar to the butter first, however when the time came to add the milk, it seems like it made the butter “clump-up” in the glaze? The milk was too cold, or the butter too hot perhaps? All in all, they were absolutely delicious! I will definitely make them again.

    • Tracy
      February 17, 2014

      the milk might have been too cold! I found that mixing it with a fork or a tiny whisk helps break up any clumps.

      • February 18, 2014

        Thanks! I’ll give it a try.

  • amanda
    March 9, 2014

    these have been on my mind since you posted them. I don’t have a doughnut pan…do you think they’d work as muffins? I know this kinda defeats the purpose – but I fear what would happen if I bought a doughnut pan into the house :)
    PS recently found your site through Joy and loving it! You’re photos are especially inspiring me.

Leave a reply

*
*

Trackbacks & Pings