Serves 12
25 min
Baked Gingerbread Mini Donuts
Recipe GLPR06a416838cf0ab
Tender, warm mini donuts infused with warming spices like cinnamon, ginger, and allspice, complemented by applesauce for moisture. These baked treats are finished with a glossy maple-brown sugar glaze that sets quickly for a perfect breakfast or brunch bite.
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Ingredients
1 cup all-purpose or white whole wheat flour
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
1 teaspoon ground allspice
pinch pinch of ground cloves
¼ cup packed brown sugar
2 tablespoons butter, softened
1 large egg
¼ cup unsweetened applesauce
1 tablespoon whole milk
2 tablespoons melted butter (for glaze)
¼ cup packed brown sugar (for glaze)
2 tablespoons pure maple syrup
1 tablespoon whole milk (for glaze)
½ cup powdered sugar (for glaze)
Directions
Preheat your oven to 350°F. Lightly grease a mini donut pan with cooking spray or butter.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, and cloves.
In another bowl, cream the softened butter and brown sugar together until light and fluffy. Add the egg and beat well, then stir in the applesauce and the 1 tablespoon milk.
Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined; do not overmix.
Transfer the batter to a gallon-sized plastic bag. Snip a small corner off the bag and pipe the batter into each cavity of your prepared mini donut pan, filling each about halfway full. You should have enough batter for approximately 22 mini donuts.
Bake for 7-8 minutes, until a toothpick inserted into a donut comes out clean or with just a few moist crumbs. The tops should be just set and very lightly golden.
Remove the pan from the oven and let cool for 1-2 minutes, then carefully turn out each mini donut onto a wire rack.
For the glaze, melt the 2 tablespoons of butter with the ¼ cup brown sugar in a small saucepan over medium heat. Stir until the sugar dissolves, then bring to a gentle boil and maintain it for about 2 minutes.
Stir in the maple syrup and 1 tablespoon milk, return to a boil, then remove from heat.
Whisk in the powdered sugar until smooth. If the glaze is too thick, add a few drops more milk. Keep the glaze over low heat (not simmering) to prevent crystallization.
Working quickly while the glaze is still warm and liquid, dip the top of each mini donut into the glaze. The coating will set almost immediately. Place dipped donuts on a serving plate or rack and enjoy while warm or at room temperature.
