I was a little late to the baked donut party, but I’m making up for lost time with three or four batches in the past couple of weeks. Hello, #holidaybaking!
These Gingerbread Donuts with Orange Clove Glaze are already a favorite – the batter has just the right balance of sweet and spice. And the powdered sugar glaze with just a hint of orange and clove is the perfect finish!
I was pretty sure we’d love them because the recipe was adapted from my favorite Christmas cookie recipe ever – Best Ginger Cookies with Orange Clove Icing!
A cookie-turned-donut. Predictably awesome.
These baked donuts won’t be part of our usual healthy breakfast routine, but no one’s complaining about a little morning splurge this Christmas season! (Btw, did you catch those amazing Pumpkin Cinnamon Rolls??)
Still, I feel better about what’s in these donuts than what we’d get from the donut shop…and the flavor can’t even be compared!
They could even be baked ahead and frozen, then quickly defrosted and glazed for a fun Christmas morning breakfast! They’re perfect for dunking in milk or, if you’re more refined, enjoying alongside a cup of easy DIY Christmas Blend Coffee.
They also pack well for an easy breakfast on a holiday road trip.
They could even be boxed and wrapped for gifting, and would be a nice break from the typical plate of Christmas cookies.
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Just the right balance of sweet and spice.
- 1 1/2 cups all purpose flour I used this Einkorn ancient grain flour
- 3/4 cup evaporated cane juice/sugar
- 2 tsp aluminum free baking powder
- 1/8 tsp sea salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1 pastured egg
- 1/2 cup liquid coconut oil if solid, melt then measure in liquid state
- 1/4 cup milk
- 2 Tbsp backstrap molasses
- 1 Tbsp ginger paste Click here to buy ginger paste, or substitute an equal amount finely minced/pressed ginger
- 1/2 tsp pure vanilla extract
- 1 cup powdered sugar
- 4 tsp milk
- 1/2 tsp pure vanilla extract
- 1 drop sweet orange essential oil or orange zest to taste
- 2 pinches ground cloves
- Instructions for the Donuts
- Preheat oven to 350 degrees (or 300 if using convection).
- In a large mixing bowl, stir together the dry ingredients (flour through nutmeg).
- In a small mixing bowl, whisk all remaining (wet) ingredients together, then add to the large bowl, stirring all gently to mix.
- Use a spatula or spoon to fill each donut mold about halfway up* - do not overfill! (I used a mini ice cream scoop and placed two level scoops of batter into each mold, then went back and spread the batter around with clean fingers dipped in water to prevent the batter from sticking to my hands).
- Bake for approximately 15 minutes or til top is firm - do not overbake!
- Transfer baked donuts to a wire rack and cool completely before glazing them.
- Whisk all ingredients together until smooth.
- Use a pastry brush to apply a thick layer of glazed to each donut.
- Allow glaze to dry for at least 30 minutes before serving, or a little longer if you're packing them in a container.
* I didn't take the time to transfer my donut batter to a piping bag (or a gallon Ziploc with the corner snipped off), but the donut experts agree this gives you a taller, fluffier baked donut, and I'll probably do that next time.