Baked Ginger Glazed Doughnuts

Baked Ginger Glazed Doughnuts

I watched an Oprah interview where she talked about how she much she loved rainy days because there's less pressure to run around and get things done.  To her, rainy days are for good books and tea. That made me love her even more. When it's raining I want to make a hearty soup with crusty bread, watch movies, and bake.

These doughnuts were a product of a particularly enjoyable (read:LAZY)  rainy Saturday afternoon. Cooper was taking a nap (still does! so thankful) so the house was nice and quiet. Doughnuts seemed like the perfect afternoon snack for us.

These doughnuts are slightly reminiscent of gingerbread but without the density & super spicy kick. The cinnamon, ground ginger and the bit of molasses give it just enough oomph. What really makes them tasty though, is the vanilla glaze and bits of candied ginger on top. They add a small element of chewiness that I love so much.

And we're off!

OK. Get your doughnut pan out! Dust it off.

Sidenote- if you don't have buttermilk you can use plain yogurt. I thin it out with a bit of milk.

Dry ingredients get mixed.

Wet ingredients get mixed.

Dry meets wet.

Batter up.

Now we fill up the doughnut pans and bake!

Invert doughnuts onto a rack. We need to make our glaze!

Melt the butter. I use salted because I like a good balance to my sweets. I KNOW I KNOW.

It's a problem I have. I just don't like the way unsalted butter on toast tastes so I don't always have it on hand.

Stir the powdered sugar into the melted butter. Add the vanilla. Thin out with milk.

Frost the doughnuts and add candied ginger on top.

Stack them up for a picture. Or just call dibs on these 4.

Rainy day doughnut-ing is your future.

Ingredients

  • BAKED CINNAMON SUGAR DOUGHNUTS
  • DARK CHOCOLATE CAKE DOUGHNUTS
  • BAKED PUMPKIN PECAN DOUGHNUTS
  • BANANA DOUGHNUTS W/ PEANUT BUTTER FROSTING
  • BAKED ESPRESSO GLAZED DOUGHNUTS
  • BAKED MAPLE BACON DOUGHNUTS
  • Baked Ginger Glazed Doughnuts
  • Note: There is a print link embedded within this post, please visit this post to print it.
  • makes 6 doughnuts
  • recipe adapted from Barefoot Contessa Foolproof: Recipes You Can Trust
  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon kosher salt
  • 1 extra-large egg, lightly beaten
  • 1/2 cup buttermilk
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 2 tablespoons molasses
  • For the topping
  • 2 tablespoons salted butter, melted
  • 3/4 cup confectioner's sugar
  • 1 teaspoon vanilla extract
  • 2-3 teaspoons whole milk
  • 3 tablespoons candied ginger, finely chopped
Read the whole recipe on Shutterbean