In between the rounds of cookie baking I've been doing lately, I was suddenly struck with an urge for a doughnut. Of course, the problem could also be that I was gifting all the cookies and developing sweet treat withdrawal. It actually doesn't take much to put me in sweet treat withdrawal which is probably why stretchy pants are such a good idea. But back to the doughnuts. I wanted some right now.
Anyway, I wanted a big mug of cinnamon and ginger hot cocoa and some little doughnuts to dunk into it so gingerbread flavor seemed appropriate.
And since I knew I'd be shoving way too many of them in my mouth, baking instead of frying also seemed appropriate.
But don't worry, these have that fried taste because they're dunked in melted butter and cinnamon sugar while they're still warm. We can diet in January, right? Enjoy!
Baked Gingerbread Doughnut Holes
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Ingredients (8 Scones)
- 1 Cup all purpose flour
- 1/3 Cup sugar
- 1 Teaspoon baking powder
- 1/2 Teaspoon salt
- 1/2 Teaspoon cinnamon
- 1/2 Teaspoon ground ginger
- 1/4 Teaspoon nutmeg
- 1 Egg
- 1 Tablespoon unsalted butter, melted
- 1/3 Cup buttermilk
- 4 Tablespoons unsalted butter, melted
- 1/2 Cup sugar
- 1 Tablespoon cinnamon
Pre-heat the oven to 350 degrees and spray a mini doughnut or mini muffin tin with non stick cooking spray.
In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, ginger and nutmeg.
In a separate bowl, whisk together the egg, melted butter and buttermilk. Add the wet ingredients into the dry and stir until combined. Fill each doughnut or muffin cavity about 3/4 of the way full and bake for 10 minutes.
While the doughnuts are baking, set up two bowls, one with the melted butter and one with the cinnamon sugar. Allow the cooked doughnuts to cool just enough to handle then dunk them in the butter and roll around in the cinnamon sugar.
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