Description
Sweet baked cake donuts with a gingerbread twist.
Ingredients
- 1 cup All-purpose Flour
- ¼ cups Granulated Sugar
- ¼ cups Brown Sugar
- 1 teaspoon Baking Powder
- ½ teaspoons Baking Soda
- ½ teaspoons Salt
- 1 teaspoon Ground Ginger
- ½ teaspoons Ground Cinnamon
- ¼ teaspoons Ground Cloves
- 2 Tablespoons Cold Butter
- ½ cups Cold Buttermilk
- 1 teaspoon Vanilla Extract
- 1 whole Egg
- 2 Tablespoons Coarse Sugar (I Used Turbinado), For Sprinkling On Donuts
Preparation
Preheat oven to 350 degrees F. Spray a 6-cavity donut pan with non-stick spray
Whisk together the flour, sugar, brown sugar, baking soda, baking powder, salt, ginger, cinnamon and cloves. Using a pastry cutter or two forks, mix the butter into the dry ingredients, just until the mixture looks like wet sand. Set aside.
Mix the buttermilk, vanilla and egg together. Pour this wet mixture into the dry ingredients and mix until combined.
Pipe or spoon the batter into the prepared donut pan.
Bake at 350 degrees for 12-14 minutes. The donuts will lightly spring back when touched when they are done.
Sprinkle turbinado sugar on the donuts as they are cooling.
As gingerbread does, these donuts get sticky after a while. I would recommend eating all of them on the day that they are baked.
Recipe adapted from Eat, Live, Run.
