Baked Gingerbread Mini Donuts

It's beginning to look a lot like DONUTS!  :)   Struggling a bit with my Christmas spirit this year.   I decided to play some cheerful music and bake a nice treat for breakfast.   I knew I wanted donuts, but I couldn't decide on a flavor- eggnog?  peppermint?  Nope, I wanted gingerbread and I had these on my donut Pinterest board from Pinch of Yum.

No changes to this one, except that I cannot remember adding the maple syrup.  The minute I stepped into the kitchen, I was swarmed with people needing answers to urgent questions that apparently I only possess the answer to.   I know I did, the lid was off and I had a measuring spoon with remnants in it, but whether I added it to the batter or the glaze, I have no idea.    

I let the kid go a little nuts with the sprinkles.   And they turned out delicious.  It's the holidays, and calories don't count til January, right?     Thank you so much to Lindsay at Pinch of Yum for the recipe, and for helping my Grinchy heart grow three sizes today  :)
* Exported from MasterCook *

                      Baked Gingerbread Mini Donuts

  1                cup  flour
     3/4      teaspoon  baking powder
     1/4      teaspoon  baking soda
  1           teaspoon  cinnamon
     1/2      teaspoon  ginger
  1              pinch  allspice
  1              pinch  cloves
     1/4      teaspoon  salt
     1/4           cup  brown sugar
  1                     egg
     1/4           cup  applesauce
  1         tablespoon  milk
  2        tablespoons  melted butter
  2        tablespoons  butter
     1/4           cup  brown sugar
  2        tablespoons  maple syrup
  2        tablespoons  milk
     1/2           cup  powdered sugar

Heat the oven to 350.

Combine flour, baking powder, baking soda, cinnamon, ginger, allspice, cloves, salt.   In another bowl, mix together brown sugar, egg, applesauce, milk and melted better.   Stir the wet into the dry until just combined.    Put a gallon ziploc bag into a tall glass and open it over the sides,.  Pour the batter in and zip it closed, getting the air out.  

Spray the donut pan with nonstick spray.   Clip the tip of the ziploc bag and pipe the batter into it, going about 1/2 full.   I got 24 mini donuts.    Bake for 7 to 8 mins.    Cool on a wire rack for a minute or two, and then turn out to cool completely.

For the glaze- melt butter with brown sugar over medium heat in a small saucepan.    Slowly combine and bring to a boil.   Boil 2 minutes.     Add 1 tablespoon of the milk and the maple syrup and return to a boil.     Whisk in the powdered sugar, and add another tablespoon of milk if necessary to get dipping consistency.    Leave the pan on low heat, and stir occasionally to keep it from setting up in the pan.   

Dip each donut into the glaze, then invert it onto a wire rack.   Hit it with some sprinkles if desired. 



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