Gingerbread Donuts

INGREDIENTS

GINGERBREAD DONUTS

• 1 1/4 cup (156 g) all-purpose flour
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• pinch ground cloves (optional)
• pinch ground allspice (optional)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, melted
• 1/4 cup (50 g) brown sugar, packed
• 1/4 cup molasses
• 1 large egg
• 1/2 cup (120 ml) milk (whole or low-fat)
• 3 tablespoons fat-free Greek yogurt

CINNAMON SUGAR COATING

• 1/3 cup (66 g) granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 cup (56 g) unsalted butter, melted

INSTRUCTIONS

GINGERBREAD DONUTS

• Preheat oven to 350° F. Grease two 6-count donut pans and set aside.1
• In a medium mixing bowl, whisk together flour, ginger, cinnamon, ground cloves, ground all spice, baking powder, baking soda, and salt. Set aside.
• In a separate large bowl, whisk together butter, brown sugar and molasses until combined, about 1 minute. Add egg and whisk to combine, another minute. Mix in milk and yogurt. Stir until all ingredients are incorporated.2
• Add flour mixture to the wet ingredients and stir just until combined. Avoid over mixing.
• Using a spoon, pour batter into donut tins. The tins will be full.
• Bake for about 13 to 15 minutes, or until donut springs back when lightly touched.

GINGER CINNAMON SUGAR

• In a wide, shallow dish, whisk together the granulated sugar, cinnamon, and ginger.
• Dip the tops and bottoms of warm donuts into the melted butter, then immediately into the spiced sugar mixture. Serve immediately.

NOTES

1. The donut pans I used had cavities 2.25 inches in diameter.
2. You may see tiny bits of yogurt in the batter. That is okay. Avoid over mixing the batter.