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.

Recipe by Coastal Living December 2011

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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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