GINGERBREAD DONUTS RECIPE BY TASTY
Here's what you need: all purpose flour, baking powder, baking soda, kosher salt, granulated sugar, brown sugar, McCormick® ground ginger, McCormick® Ground Cinnamon, McCormick® Ground Cloves, McCormick® Ground Nutmeg, large eggs, unsalted butter, molasses, McCormick® vanilla extract, sour cream, whole milk, vegetable oil, granulated sugar, packed brown sugar, McCormick® ground ginger, McCormick® Ground Cinnamon, 3-inch round cutter, 1¼-inch round cutter
Provided by McCormick
Categories Desserts
Yield 20 donuts
Number Of Ingredients 23
Steps:
- In a large bowl and using a hand mixer, combine the flour, baking powder, baking soda, salt, granulated sugar, brown sugar, McCormick® Ground Ginger, McCormick® Ground Cinnamon, McCormick® Ground Cloves, and McCormick® Ground Nutmeg. Mix with a spatula until completely combined.
- In a medium bowl or large liquid measuring cup, whisk together the eggs, melted butter, molasses, vanilla, sour cream, and milk.
- Add the wet ingredients to the dry ingredients and mix on medium speed until fully combined and the batter is smooth and thick, about 3 minutes.
- Turn the batter out onto a generously floured surface and dust more flour over the top and sides. Roll out to a 10x12-inch rectangle, about ¾ inch thick. Dip a 3-inch round cutter in flour, then cut out as many rounds of dough as possible, dipping the cutter in flour between each cut. Make sure the donuts are not sticking to the surface. Use a 1¼-inch round cutter to cut out the center of each donut. Reroll any scraps and cut out more donuts.
- Make the McCormick® ginger-cinnamon brown sugar dust: In a medium bowl, whisk together the granulated sugar, brown sugar, McCormick® Ground Ginger, and McCormick® Ground Cinnamon.
- Fill a medium pot halfway with vegetable oil and heat over medium heat until the temperature reaches 350°F (180°C). Line a baking sheet with paper towels or a wire rack.
- Working in batches of 4-5 at a time, fry the donuts in the hot oil until golden brown, 1-2 minutes per side. Use a spider or slotted spoon to transfer the donuts to the prepared baking sheet and let cool for 2 minutes. Toss 1-2 donuts at a time in the McCormick® ginger-cinnamon brown sugar dust to coat completely.
- Serve warm or at room temperature.
- Enjoy!
Nutrition Facts : Calories 169 calories, Carbohydrate 32 grams, Fat 2 grams, Fiber 0 grams, Protein 3 grams, Sugar 15 grams
FROSTED GINGERBREAD NUT COOKIES
I received the recipe for these soft ginger cookies from a dear friend who has since passed away. A comforting classic like this always satisfies. -Karyn Rogers, Hemet, California
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. Combine the flour, baking soda, cinnamon, ginger, salt and cloves; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in chopped walnuts. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges are firm, 10-12 minutes. Remove to wire racks to cool. , For frosting, in a small bowl, combine the confectioners' sugar, butter, vanilla and enough cream to achieve desired consistency. Frost cooled cookies. Top each with a walnut half if desired.
Nutrition Facts : Calories 74 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 62mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
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