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.

Julia Rutland
Recipe by Coastal Living December 2011

Gallery

Credit: Jim Franco; Styling: Rebecca Donnelly

Recipe Summary

prep:
18 mins
rise:
1 hr 45 mins
cook:
2 mins
total:
2 hrs 5 mins
Yield:
Makes 1 dozen doughnuts and 1 dozen holes
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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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