Gingerbread may be my most favourite of the holiday flavours. Those warm, rich spices are so comforting when winter comes knocking, and it just wouldn’t be Christmas without making my merry army of gingerbread boys. But today I’m thinking doughnuts.
Last Christmas, I made a gingerbread bundt cake topped with my whiskey glaze, that knocked peoples socks off… Do you know how amazing gingerbread and whiskey are together???… These doughnuts are totally inspired by that cake, but come together way quicker. Plus they have doughnut appeal!… Doesn’t everything doughnut shaped taste better?
This recipe makes 6 doughnuts, but can be easily doubled if you’re serving a crowd.
If you try this (or any of my recipes), snap a picture and tag me @themisfitbaker on Instagram. I’d love to see your version.
Gingerbread Doughnuts with Whiskey Glaze
Recipe Type: dessert
Makes: 6 doughnuts
- 1 1/4 cups All-Purpose Flour
- 1/2 tsp Baking Powder
- 1/8 tsp Baking Soda
- 1/4 tsp Salt
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Ginger
- 1/4 tsp Ground Allspice
- 1/8 tsp Ground Nutmeg
- 1/8 tsp Ground Cloves
- 1/2 cup Plain Non-Dairy Milk (I used unsweetened almond)
- 1/4 cup Plain Non-Dairy Yogurt*
- 1/4 cup packed, Light Brown Sugar
- 1/4 cup Fancy Molasses
- 3 tbsp Grapeseed Oil (or other neutral oil)
- 1 1/2 cup Powdered Sugar
- 4 tsp Whiskey
- 1 tsp Fancy Molasase
- 4 – 6 tsp Hot Water
Pre-heat oven to 350°F and grease doughnut pan.
Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, nutmeg, and cloves. Set aside.
In a separate bowl, whisk together the milk, yogurt, sugar, molasses, and oil until thoroughly combined. Add to the flour mixture and whisk until just smooth.
Divide the batter evenly among the doughnut pan cavities (they will be at least 3/4 full).
Bake for 12 – 15 minutes, until an inserted toothpick comes out clean. Allow the doughnuts to cool for 10 minutes before gently releasing and transferring them to a cooling rack. Cool completely before glazing.
Whisk together the powdered sugar, whiskey, molasses, and 4 teaspoons of hot water, until smooth. Add more water or sugar as necessary (the glaze should be thick but pourable). I used 5 teaspoons for the glaze pictured.
When the doughnuts are cool. Spoon some glaze over a doughnut and gently spread it out to cover the top, allowing the glaze to make it’s way down the sides. Return the doughnut to the rack and allow the glaze to set (place your rack on a baking sheet or over parchment paper to catch the icing drips and save on clean up).
*Choose a thick, mild flavoured yogurt. I use unsweetened coconut Yoso. If you can’t find a suitable yogurt, my Sour Cream makes a great replacement.
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