Doughnut Ingredients:
- 150g All Purpose Flour
- 10g Gingerbread Seasoning
- 3g Baking Powder
- 3g Baking Soda
- 50g Dark Brown Sugar
- 3g Kosher Salt
- 1 Egg
- 110ml Milk
- 50ml Molasses
- 30g Unsalted Butter, melted
Doughnut topping Ingredients:
- 113g Unsalted Butter, Melted
- 100g Granulated Sugar
- 10g Gingerbread seasoning
Although Gingerbread is associated with the holiday season, I enjoy this dessert with a cup of coffee throughout the year.
Cooking Method:
Doughnuts:
- Preheat the oven to 350 degrees
- Combine all of the dry ingredients into a large mixing bowl
- Combine all the wet ingredients into a bowl
- Combine the wet ingredients to the dry ingredients and mix until the batter is incorporated.
- Transfer the batter into a piping bag
- Using an Gastroflex Savarin Mold, fill each of the six slots 1/2 of the way up with the batter
- Bake for 15 minutes and let cook before removing from the mold
- Repeat until all the batter is used, makes roughly 16 doughnuts
If I overfill the mold before baking sometimes the doughnut will rise above the cavity, my tip is to use the back end of a pastry tip or apple corer to remove any excess from the middle.
Topping:
- Melt the butter and reserve
- Mix the granulated sugar and gingerbread seasoning into a shallow container
- Take the doughnuts one at a time, first dipping in butter and then into the sugar.
Make sure there is an even coating of the sugar on the top of the doughnut, let rest for ten minutes and serve.