• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Hunger Thirst Play

Delicious Recipes for Every Season

  • Recipe Index
  • About
  • eBooks
  • Work with Me
  • Subscribe
menu icon
go to homepage
  • Recipe Index
  • About
  • eBooks
  • Work with Me
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About
    • eBooks
    • Work with Me
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Hunger

    Glazed Gingerbread Doughnuts

    By Lauren on December 21, 2022 33 Comments

    Jump to Recipe Print Recipe
    overhead photo of gingerbread shoughnuts with gingerbread icing

    Festively flavored, airy, and topped with sweet and spicy icing, gingerbread doughnuts are the unicorn of doughnuts. At first bite, you will be saying, "it's so fluffy!!"

    Get the flour ready and break out the yeast, we're making your Christmas dreams come true with these festive Glazed Gingerbread Doughnuts.

    I go back and forth whether my favorite part about these breakfast treats is that they are ridiculously light and fluffy...or that these they go in the oven not the fryer....or maybe it's the sweet and spicy gingerbread glaze that coats them.

    View form above of fluffy baked gingerbread doughnuts. 5 doughnuts in a ring with a 6th in the middle on a large white plate. Each doughnut is topped with a brown colored gingerbread glaze and white icing has been drizzled decoratively on top, along with festive colored sprinkles. To the top left of the doughnuts is a white bowl filled with doughnut holes.

    Ahh, my head might explode just trying to decide.

    Jump to:

    • Yeast Doughs Don't Have to Be Scary
    • Ingredients and Substitutions
    • How to Make this Christmas Doughnut Recipe
    • Fluffy Baked Gingerbread Doughnuts
    • Gingerbread Icing
    • FAQs
    • Hungry for More Festive Snacks?

    Yeast Doughs Don't Have to Be Scary

    Really, all you're doing is making a nice, warm, happy environment for the yeast to thrive in.

    Getting the milk warm, but not too warm is the key. Yeast thrives in warm temperatures, which equals light and fluffy doughs, but if it's too warm you will kill the yeast.

    I typically aim for a temperature of 100°F to 108°F for any liquid I plan to 'bloom' yeast. That just means giving it a little kickstart before making the dough to help the dough rise.

    Anything over 110°F will risk killing the yeast from heat and the dough will not rise as well or at all.

    4 baked gingerbread doughnuts sitting on top of each other in a column, sitting on a white ceramic plate. In the background there is a raised cake dish displaying some more doughnuts, they are out of focus.

    Tip: Don't kill your yeast, just invest in a candy thermometer. Like this Candy Thermometer here. It has a clip and is under $10.

    Now that you are the proud owner of a candy thermometer you can make things like Buttercrunch Toffee and Penuche Fudge in addition to these Fluffy Baked Gingerbread Doughnuts.

    That just sounds like a whole lot of delicious winning to me.

    Ingredients and Substitutions

    On the left hand side is a list of ingredients required to make this recipe, on a cream/khaki background with a white frame. To the right there is an image with 3 gingerbread doughnuts topped with various sprinkles on a white plate. Behind that is a cake stand holding more doughnuts.

    These Glazed Gingerbread Doughnuts are made mostly from items that will probably already be in your pantry!

    As yet, I haven't tried to make them any other way or with other ingredients, mostly because they taste so good as they are.

    You could try switching the spices slightly if you have a favorite in mind, but I personally love this ginger, cinnamon and nutmeg combo...it's perfectly festive and totally moreish!

    How to Make this Christmas Doughnut Recipe

    Warm milk + sugar. The warm milk is the environment and the sugar is the food. Sugar for yeast is like an all-you-can-eat buffet when you're so hangry you can't even stand yourself. Eat up my little yeasties.

    After the flour and spices and mixing, you just chill and let the yeast do it's job. That's really all there is to it. That wasn't so scary, right?

    The dough for the festive doughnuts has been made and left to rest in a large glass bowl. A child's hand is picking a piece of dough out of the bowl.

    Make the dough. Heat the milk and combine with sugar and yeast in the bowl of a standing mixer fitted with the bread hook attachment. Add the eggs, butter, spices, molasses, and salt. Slowly add the flour and mix on medium-low for 5 minutes.

    The gingerbread doughnut dough is sitting on top of graph paper and a cutter is being used to cut the doughnut shapes out. You can see 2 of the doughnuts cut from the dough already and another is being cut with the cutter here.

    Let the mixed dough rest for 10 minutes then transfer to a greased bowl and chill in the fridge for 8 hours or overnight. After chilling, roll out to ½-inch thickness, cut out doughnuts, then reroll the scraps and repeat.

    The doughnut dough has been cut into the O shape with a hole in the middle. They are sitting on a silver baking tray with a red rim. At this point they dough is quite flat.

    Transfer the doughnuts to a sheet pan lined with a silpat mat or parchment paper. Keep the doughnut holes separate as they will bake faster.

    The doughnuts are on a silver and red baking tray, in an O shape with a hole in the middle, they dough has risen and the doughnuts look full and ready to be baked.

    Let the cut doughnuts rise for 1 hour before baking. Bake in a preheated 400°F oven for 8 to 10 minutes for doughnuts and 4 to 5 minutes for doughnut holes.

    A white bowl contains gingerbread glaze. A hand is holding a doughnut which has been dipped into the glaze on top. The hand is holding the doughnut over the bowl to catch ay excess drips.

    While the doughnuts are rising, prepare the gingerbread glaze. It will be thick. Once the baked doughnuts are cool enough to handle, dip in the glaze.

    View from above of 2 gingerbread doughnuts stacked on top of each other on a white surface. The glaze on top is shiny.

    Optional: add festive sprinkles while the glaze is still 'wet'. Let dry completely before storing. If you're not eating these right away, store in an airtight container then heat in the microwave for about 10 seconds before serving.

    If you're planning on making these glazed gingerbread doughnuts for Christmas morning (which I would highly recommend) prep the dough the night before then roll it out and cut in the morning. Then the cutout doughnuts can rest while the unwrapping of Santa's goodies commences.

    A quick trip to a 400°F oven for 8 minutes and your family will be ooo-ing and aah-ing at your culinary delights and gift-giving abilities.

    Glazed Gingerbread Doughnuts sitting in a circle on a white ceramic plate. There are 6 doughnuts, 5 in a circle, 1 in the middle. They have been decorated with a white colored frosting in lines from side to side across the doughnut and a few red and green sprinkles. Next to the plate is a small white bowl filled with glazed doughnut holes that have been cut out from the doughnuts. There is a final small white plate with 2 glazed doughnuts, sitting directly on top of each other with no decoration.

    Fluffy Baked Gingerbread Doughnuts

    While these doughnuts can be fried instead of baked, why would we if we don't have to? I mean, there's a lot of fried stuff I'll eat, but if its just as airy, fluffy, flaky good without saturating it in oil...well, imma gonna do that.

    Unlike most baked doughnuts these Fluffy Baked Gingerbread Doughnuts have the airy texture of a regular fried glazed doughnut you might get at a coffee shop. I'm looking at you Dunkins.

    Most baked doughnuts are made in a pan with a cake-like batter. Still delicious, but not the texture we want. We want these to be as soft and light as the clouds Santa is flying his sleigh through whilst we dream the night away.

    You can purchase this 3-½ inch doughnut cutter here.

    Gingerbread Icing

    Like the bow on top of the present or the star on top of the tree, this old-fashioned gingerbread doughnut recipe isn't complete without it. The icing packs that gingerbread flavor so reminiscent of the cookies we love. Sweet molasses, spicy ginger, warm cinnamon. It's like a hug of flavor for our mouths and a warm blanket of deliciousness for the doughnuts.

    Close up of 2 Baked Gingerbread Doughnuts. They are sitting directly on top of each other and the glaze is so shiny!

    The easiest way to do this is to put together the icing while your doughnuts are resting, pre-bake. Then when the doughnuts are fresh out of the oven, and just cool enough to handle but still warm, dip them into the glaze.

    Whether you 'trash it up' with drizzles and sprinkles, that's on you. But when it comes to frosting and sprinkles, I don't know, I tend to let my inner Clark Griswold come out.

    As for the doughnut holes, don't toss these babies aside! Like a little burst of holiday cheer, they're great to have as a pre-breakfast munch or serve with coffee after dinner for a nice little sweet treat! Just toss the warm doughnut holes with the leftover glaze and call it a day.

    A white bowl of glazed gingerbread doughnut holes.

    FAQs

    What if I don't have a standing mixer?  

    You can still have doughnuts!  Prepare the doughnuts following the same directions but instead of using a bread hook and mixer, you'll be using a spatula to help work the dough together.   You can also use your hands to help the dough come together, but it will be very sticky so just keep that in mind.

    Can gingerbread dough be kept in the fridge?

    Can I bake my doughnuts instead of fry them?

    Hungry for More Festive Snacks?

    On the hunt for recipes that will really blow your loved ones away this holiday season? Or just love having a delicious tasty snack to snuggle up next to on the couch with a movie? I got you!

    When it comes to festive snacking, we all know that gingerbread is King! Try my Gingerbread Cupcakes complete with a creamy melt-in-your-mouth Eggnog frosting, it's so festive and so cheerful! You can share them, but I won't judge you if you don't!

    Maybe you prefer the delicious sweet taste of Gingerbread in your drinks? Try the coziest, most comforting Gingerbread Hot Chocolate for an indulgent treat. Or my Gingerbread White Russian for a boozy kick!

    If you aren't a Gingerbread lover, I won't leave you out! Nothing says Christmas more than a batch of warm Brown Butter Cookies fresh out of the oven!!! Chewy, deliciously golden and perfect in every way!

    However you spend your holidays, eat well, drink plenty and love hard!

    If you loved this festive Glazed Gingerbread Doughnut recipe, please consider leaving a star rating and comment below! Don't forget to tag @hungerthirstplay when you post on Instagram and Facebook so I can see all your hard work!

    View form above of fluffy baked gingerbread doughnuts. 5 doughnuts in a ring with a 6th in the middle on a large white plate. Each doughnut is topped with a brown colored gingerbread glaze and white icing has been drizzled decoratively on top, along with festive colored sprinkles. To the top left of the doughnuts is a white bowl filled with doughnut holes.

    Glazed Gingerbread Doughnuts

    Airy inside and golden outside, laced with spicy ginger, warm cinnamon and sweet molasses.  These Fluffy, Baked Gingerbread Doughnuts are the perfect addition to your holiday breakfast.
    No ratings yet
    Print Pin SaveSaved! Rate
    Course: Breakfast
    Cuisine: American
    Keyword: baked doughnuts, Christmas breakfast, gingerbread doughnuts
    Prep Time: 9 hrs
    Cook Time: 8 mins
    Servings: 18 doughnuts
    Calories: 270kcal
    Author: Lauren
    Prevent your screen from going dark

    Ingredients

    Fluffy Baked Gingerbread Doughnuts

    • 1 ⅛ cup whole milk
    • ¼ cup granulated sugar
    • 2 ¼ teaspoons or 1 package Active Dry Yeast
    • 2 whole large eggs (lightly beaten)
    • 1¼ stick unsalted butter, melted
    • 2 teaspoons ground ginger
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground nutmeg
    • 1 tablespoon molasses
    • ½ teaspoons salt
    • 4 ¼ cups all-purpose flour

    Gingerbread Glaze

    • 2 cups confectioners sugar
    • 4 tablespoons heavy cream
    • 2 tablespoons molasses
    • 1 teaspoon ground ginger
    • 1 teaspoon ground cinnamon

    Instructions

    Gingerbread Doughnuts

    • Make the dough:
      In a small saucepan, heat milk over low heat to 108°F.  A candy thermometer will work great to temp this.  If you don't have a thermometer, the milk should be warm enough you can hold your finger in it for at least 30 seconds.  If the milk is too warm it will kill the yeast.
    • Transfer the milk to a standing mixer fitting with bread hook attachment.  Add sugar and yeast, mix to dissolve sugar, about 1 minute.  Let rest, without mixing, for 5 minutes.
      1 ⅛ cup whole milk, ¼ cup granulated sugar, 2 ¼ teaspoons or 1 package Active Dry Yeast
    • Turn the mixer to low and add the beaten eggs and melted butter.  While mixer is running on low, add the spices, molasses, and salt.
      2 whole large eggs, 1¼ stick unsalted butter, melted, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, 1 tablespoon molasses, ½ teaspoons salt
    • Slowly add the flour, in 2 to 3 batches.  Once all the flour is added, increase mixer speed to medium low abd mix for 1 minute.  The dough should be sticky to the touch, but most of the dough should pull away from the sides of the mixing bowl.  Return speed to low and mix for a full 5 minutes.   Turn off the mixer and let the dough rest in the bowl for 10 minutes.
      4 ¼ cups all-purpose flour
    • After resting, transfer the dough to a lightly greased bowl, scraping the dough from the bottom of the bowl if needed.  Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
    • Cut the doughnuts: 
      Transfer the rested dough to a flat work surface lightly sprinkled with flour.  Roll out dough to ½ to ⅓ inch thickness.  Cut out doughnuts using a 3½ inch doughnut cutter.  Try not to wiggle the doughnut cutter for maximum oven spring of your doughnuts! Transfer doughnuts to a sheet pan lined with a silpat mat or parchment paper.  Doughnut holes should be transferred to a separate sheet pan, as they will cook faster.  Form the leftover scraps into a ball, kneading if necessary, repeating the rolling and cutting process as many times until all the dough is used.
    • Let it rest, again:
      Let the cut out doughnuts and doughnut holes rest for 1 hour before baking. Preheat the oven to 400°F.  (See note for tips to get the best rise out of your doughnuts.)
    • Transfer the baking sheets to the oven.  Bake full doughnuts for 8 to 10 minutes.  They should be golden on top and on the bottom.  Bake doughnut holes for 5 minutes. Let doughnuts rest for 5 minutes, or just cool enough to handle, and dip into the glaze while still hot.

    Gingerbread Glaze:

    • While the doughnuts are resting, prepare the glaze.  In a medium sized bowl, combine confectioners sugar, heavy cream, molasses and spices.  Whisk or stir together until smooth.  The icing should be thick.
      2 cups confectioners sugar, 4 tablespoons heavy cream, 2 tablespoons molasses, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon
    • Icing the doughnuts:
      With the doughnuts fresh out of the oven, dip into the glaze.  Dip the doughnut top side down and gently press into the glaze.  Give it a turn before gently removing.  Place on a sheet pan or parchment paper to let icing set.  If you wish to use sprinkles, apply or dip while the icing is still wet.  If the doughnuts have cooled too much, heat the icing for 10 seconds in the microwave to thin it.  
      Note: The white icing in the photos is a thinner version of the glaze using just confectioners sugar and heavy cream, drizzled over the doughnuts after the gingerbread icing is set. Its totally optional but looks great!
    • Storing and reheating:
      The doughnuts will be good for up to 3 days kept in an air tight container.  Reheat slightly before enjoying (about 10 seconds in the microwave.)

    Notes

    • Side note: These doughnuts are equally delicious if you substitute half the all purpose flour for whole wheat flour.
    • Yeast loves warmth.  During the hour of resting I preheat my oven with the sheet pans on or near the stove top.  The heat from the preheating oven will help get the doughnuts to rise as much as possible.  Also, if your house is generally pretty cold, this will help too.
     

    Nutrition

    Calories: 270kcal | Carbohydrates: 43g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 83mg | Potassium: 131mg | Fiber: 1g | Sugar: 19g | Vitamin A: 295IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg
    « Gingerbread Snickerdoodles
    Gingerbread Toffee »
    226 shares
    • Share1
    • Tweet

    Reader Interactions

    Comments

    1. Anna Manessis says

      December 16, 2018 at 5:07 am

      Can I put this dough in a donut mould tray?

      Reply
      • Lauren says

        December 16, 2018 at 12:21 pm

        Hi Anna - In my experience, the doughnut pans are more for cake-style doughnuts where the batter is a bit more liquid. This recipe makes a yeast dough so you would have to roll them and cut them out anyways. The constriction of the doughnut pan might also prevent a full second rise.

        Reply
    2. Stacey says

      January 03, 2018 at 10:43 pm

      Hello,

      I tried this recipe today and sadly it did not work for me. I did however half the recipe and maybe that was the biggest issue. The flavor was great but even though the dough rose at both steps, after the final cook they were still fluffy but flat. Really not donut looking at all - more like a cookie shape but soft interior texture. I am also wondering if halving the recipe isn't enough flour? The dough was extremely tacky and I couldn't even move them after I cut them out. I could only salvage it by peeling the dough off around the cut outs. I haven't made very many baked donuts from scratch so I am inexperienced. Any tips? Also can this recipe be halved? My waistline can't handle 18 donuts. -Thanks

      Reply
      • Lauren says

        January 03, 2018 at 11:11 pm

        Oh no! How frustrating! I'm sorry to hear there was trouble with this recipe. I haven't tried halving the recipe, so I can't say for sure if that's the issue, but it does sound like you needed more flour. When the dough is in the mixing bowl, it should be tacky but pull away from the sides of the bowl. Also, you can be liberal with the flour when rolling out the dough so it cuts easily. I hope that helps!

        Reply
    3. Sara says

      December 31, 2017 at 3:26 pm

      Oh wow! These look delicious and festive!

      Reply
    4. Amy Nash says

      December 26, 2017 at 10:35 am

      These donuts look amazing and I think I could probably drink that glaze, it sounds so yummy, lol! I'm all for plain donuts without any sprinkles but my kids would go crazy for the blinged out ones!

      Reply
    5. Michelle @ Vitamin Sunshine says

      December 25, 2017 at 8:33 pm

      These look absolutely amazing -- so light and fluffy and perfect. And I LOVE that they aren't made in a donut pan.

      Reply
    6. Julie says

      December 25, 2017 at 12:50 am

      These are so round and fluffy, I thought they were bagels at first. Gorgeous!! I vastly prefer yeast donuts to cake donuts, so these sound amazing!

      Reply
    7. Helene says

      December 23, 2017 at 9:15 am

      The color looks amazing and makes me want to have one right now, especially with the sugar glaze. I would have never guessed from the looks that they are baked and the idea of baked doughnuts is of course better then fried!

      Reply
    8. Amanda Mason says

      December 23, 2017 at 4:28 am

      These look beyond amazing and I love how simple you make them sound! I'll have to give these a go soon! I've never made homemade donuts!!! And the gingerbread icing sounds delish!

      Reply
    9. Sarah says

      December 21, 2017 at 9:49 pm

      Oh my word- I've never bought a donut mold because I just don't have room for it, but I bet I could find a space for that donut cutter! These sound amazing!

      Reply
      • Lauren says

        December 25, 2017 at 11:11 am

        Right? A doughnut cutter doesn't take up much space ????

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Lauren! This is my slice of the internet to share seasonally-inspired recipes. I live in the heart of New England with my husband, two kiddos, English bulldog and our two local restaurants. Life is busy AND delicious!

    More about me →

    Trending Recipes

    • Low-Calorie Spicy Thai Peanut Dressing
    • Trader Joe's Kale Gnocchi with Arrabbiata
    • Whole Wheat Sourdough Pumpkin Bread
    • Iced Lavender Matcha Latte

    Get my Thanksgiving eCookbook!

    Hi, I'm Lauren! This is my slice of the internet to share seasonally-inspired recipes. I live in the heart of New England with my husband, two kiddos, English bulldog and our two local restaurants. Life is busy AND delicious!

    More about me →

    Trending Recipes

    • Low-Calorie Spicy Thai Peanut Dressing
    • Trader Joe's Kale Gnocchi with Arrabbiata
    • Whole Wheat Sourdough Pumpkin Bread
    • Iced Lavender Matcha Latte

    Get my Thanksgiving eCookbook!

    Footer

    About

    • About Me
    • Privacy Policy
    • Inquiries + Collabs
    • Subscribe for updates!

    Recipes

    • All Recipes
    • Dinner Recipes
    • Dessert Recipes
    • Instant Pot Recipes

    Our Restaurants

    • Bonefish Harrys
    • Portsmouth Feed Company
    • Thirsty Butcher Hospitality
    • Restaurant Photography

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hunger Thirst Play

    Copyright© 2023 Hunger Thirst Play · Privacy Policy ·