Merry Christmas Eve!! Here are some gingerbread donuts to compensate for my lack of holiday-themed recipes this season, my b. This marked my first fried donut/deep-frying experience, and it's safe to say it went pretty well. Sadly I had to stand on my tiptoes as I plopped spoonfuls of dough into the pot of oil (it was a tall pot) and there were some mishaps in the process, but at least it gave me a reason to sing "Donut Go Breaking My Heart" whenever I ended up with a deformed donut.
Who knew how much oil it takes to fry up a couple of donut holes?? I was simultaneously gasping in shock and pouring more oil into the saucepan, but it was worth it. These are so, so good. I've been meaning to make something with gingerbread, but gingerbread cookies have never been my favorite. Instead, I drew inspiration from this chocolate donut recipe on Food52 and changed it up to embody the spiced molasses flavor that's characteristic of the holidays.
And the apple cider glaze! Almost better than the actual donut. It's made from a reduced apple cider syrup mixed in with a teeny bit of vanilla extract, cornstarch, and confectioners sugar. The deep apple flavor is the perfect complement to the spices in the gingerbread.
These should be served immediately while they're still warm and crisp on the outside. Initially I had rolled them in the glaze, but I think I'd actually recommend setting the glaze aside for dipping to prevent the donuts from getting soggy.
Enjoy! Wishing all of you a happy and safe holiday season!
Gingerbread Donut Holes with Apple Cider Glaze
adapted from Food52
1 and 1/4 cup all-purpose flour
1/4 cup plus 2 tablespoons granulated sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
3/4 teaspoon ground ginger
2 tablespoons unsalted butter, melted
3 tablespoons molasses
1/4 cup buttermilk
1 tablespoon vanilla extract
1 large egg
vegetable oil for frying
for the glaze:
1 bottle apple cider
dash of vanilla extract
2 teaspoon cornstarch
2 teaspoon confectioners sugar
1 tablespoon milk
Whisk together flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ground ginger.
Combine melted butter, molasses, buttermilk, vanilla extract, and egg. Add to dry ingredients. Stir together and when dough is cohesive, cover with plastic wrap and refrigerate for 30 minutes.
Meanwhile, heat up 2-3 inches of oil in a pot to 360 degrees F. Use a spoon to scoop dough into balls that are slightly smaller than 1 tablespoon. Lower into pot, 4 at a time. Make sure to keep adjusting the heat so that the temperature stays between 350 and 360 degrees F.
Cook for 3-4 minutes, flipping when necessary. Remove from saucepan using a draining spoon and transfer to a baking sheet lined with paper towels. Feel free to open up the first couple of donut holes to check for doneness and get a sense of how long they need to cook.
To make the glaze:
Heat apple cider in a saucepan over high heat until condensed to 1/4 of its original volume. This can take anywhere from 30 minutes to an hour. It helps to mark the original volume on a clean wooden stick and check periodically for progress. I recommend starting on the glaze before the donuts.
When reduced to 1/4 of the original volume, remove from heat. While the apple cider syrup is still warm, whisk together with cornstarch, confectioners sugar, vanilla extract, and milk. Let the mixture cool and pour into a bowl for dipping.