Glazed Gingerbread Doughnuts Recipe
Airy inside and golden outside, laced with spicy ginger, warm cinnamon and sweet molasses. These fluffy, baked gingerbread doughnuts are the perfect addition to your holiday breakfast.
How to Make the Best Glazed Gingerbread Doughnuts
Fluffy, baked gingerbread doughnuts are a delightful holiday treat that combines warm, spicy flavors with a light and airy texture. These beauties are airy inside and golden outside, laced with spicy ginger, warm cinnamon, and sweet molasses—making them the perfect addition to your festive breakfast table.
What makes these doughnuts special is that they’re baked rather than fried, making them a slightly lighter indulgence without sacrificing any of the flavor or texture. The dough is enriched with yeast, butter, and eggs for that tender crumb, while the warm spices give them that unmistakable gingerbread character that screams holiday season.
Top them off with the simple gingerbread glaze infused with molasses, ginger, and cinnamon for the perfect finishing touch. They’re perfect for Christmas morning, holiday brunches, or any time you want to bring some festive warmth to your breakfast.
Glazed Gingerbread Doughnuts
Airy inside and golden outside, laced with spicy ginger, warm cinnamon and sweet molasses. These fluffy, baked gingerbread doughnuts are the perfect addition to your holiday breakfast.
Ingredients
Gingerbread Doughnuts
Gingerbread Glaze
Instructions
Gingerbread Doughnuts
- Warm the milk to 110°F. Add sugar and yeast, stirring well. Let sit for 5 minutes until foamy.
- Add the lightly beaten eggs and melted butter to the yeast mixture.
- In a large bowl, combine the ground ginger, cinnamon, nutmeg, molasses, and salt.
- Add the wet ingredients to the dry ingredients and mix until a dough begins to form.
- Gradually add the flour, mixing until you have a soft, slightly sticky dough.
- Knead the dough until it becomes smooth and elastic, about 8-10 minutes.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 2 hours until doubled in size.
- Punch down the dough and roll it out on a floured surface to about ½ inch thickness.
- Cut out doughnuts using a doughnut cutter. Place on greased baking sheets.
- Cover with a damp cloth and let rise for about 30 minutes until puffy.
- Bake at 350°F for 8 minutes until golden brown.
Gingerbread Glaze
- Whisk together the confectioners sugar, heavy cream, and molasses until smooth.
- Stir in the ground ginger and cinnamon.
- Dip warm doughnuts into the glaze and place on a wire rack to set.
Notes
- Prep time includes rising and resting periods.
- These doughnuts are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- For a more intense gingerbread flavor, add an extra ½ teaspoon of ground ginger to the dough.