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Photo: Jim Franco; Styling: Rebecca Donnelly Photo by: Photo: Jim Franco; Styling: Rebecca Donnelly

Raised Gingerbread Doughnuts and Holes

Raised Gingerbread Doughnuts and Holes are a comfort food classic with a holiday spin thanks to the fragrant spices of ginger, cinnamon, and cloves. To prevent sticking, dip a metal spatula in oil before sliding it under the raw dough, and then lower the doughnuts gently into the hot oil.

Coastal Living DECEMBER 2011

  • Yield: Makes 1 dozen doughnuts and 1 dozen holes
  • Cook time: 2 Minutes
  • Prep time: 18 Minutes
  • Rise: 1 Hour, 45 Minutes

Ingredients

  • 1 cup warm (105° to 115°) water
  • 1 1/2 teaspoons active dry yeast
  • 1/3 cup sugar
  • 1/3 cup butter, melted
  • 1/3 cup molasses
  • 1 large egg, lightly beaten
  • 4 cups all-purpose flour
  • 3 tablespoons nonfat dry milk
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • Powdered sugar

Preparation

1. Stir together first 3 ingredients in a large bowl; let stand 5 minutes. Stir in butter, molasses, and egg.

2. Stir together flour and next 5 ingredients until blended. Stir in yeast mixture; beat until blended. Cover, and let rise at room temperature 1 to 1 1/2 hours or until doubled in volume. Punch dough down.

3. Pat or roll dough to 1/2-inch thickness on a floured surface; cut with a 3-inch doughnut cutter or 1 (3-inch) and 1 (1-inch) round cutters, using smaller cutter for the hole. Let doughnuts and holes stand and rise at room temperature, uncovered, 45 minutes.

4. Pour oil to a depth of 2 inches into a large, heavy pot; heat to 375°. Fry doughnuts and holes, in batches, 1 minute on each side or until golden. Remove with a slotted spoon; drain on paper towels. Sprinkle with powdered sugar.

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