Baked Ginger Glazed Doughnuts
makes 6 doughnuts
recipe adapted from Barefoot Contessa Foolproof: Recipes You Can Trust
- 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.