High Altitude Baked Gingerbread Doughnuts
These soft and fluffy baked doughnuts have all the flavors of gingerbread cookies, with a cinnamon sugar coating.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Doughnut Pans
Ingredients
- 1 cup sour cream
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup dark brown sugar, loosely packed
- ¼ cup original molasses (not Blackstrap)
- 1 ⅓ cups all-purpose flour, spooned and leveled
- ½ tsp baking soda
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 4 tbsp unsalted butter, melted
- ½ cup cinnamon-sugar (1/2 cup granulated sugar + 2 tsp ground cinnamon)
Instructions
- Preheat the oven to 375 F, and spray 2 standard doughnut pans (6 doughnuts each) with non-stick spray.
- In a bowl, whisk together the sour cream, eggs, vanilla, brown sugar, and molasses.
- Separately, sift together the flour, salt, baking soda and spices. Add the dry ingredients to the wet, and whisk just until combined.
- Spoon the batter into the doughnut pans, dividing it evenly between all 12 molds. Bake the doughnuts for 12 minutes, until a cake tester comes out clean.
- Cool the doughnuts for 2 minutes in the pan, and then gently remove them and place them on a cooling rack.
- While the doughnuts are baking, melt the butter and mix up the cinnamon sugar mixture in a bowl for dipping.
- When the doughnuts are cool enough to handle, but still warm, use a pastry brush to lightly brush the doughnuts with the melted butter, then immediately coat them in the cinnamon sugar mixture. Set on the cooling rack while you finish coating the rest of the doughnuts.
- Serve warm, or at room temperature.
Notes
Leftover doughnuts should be cooled completely, then stored in an airtight container for up to 3 days.
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