These baked gingerbread donuts are delightfully warm in flavour, light in texture, and elevated to top tier by a sharp and sweet lemon glaze.
The gingerbread flavour in these delicious sweet treats has been stepped up at every level, with both ground ginger and stem ginger in the sponge, and a scattering of crushed gingernut biscuits garnishing the lemon glaze.
Making these gingerbread donuts is incredibly easy. First, you'll beat butter and soft light brown sugar together, then whisk in eggs, vanilla extract and chopped stem ginger for a sweet and fiery kick. Finally, you'll fold in self-raising flour, baking powder and ginger and voila! Your gingerbread donut batter will be ready to bake!
You will, of course, need a donut pan for this recipe. Luckily, they're easy to pick up online or in baking stores. This is the one I use.
And the lemon glaze? Well, that really couldn't be more straightforward. It's simply lemon juice and icing sugar whisked to a produce a lemon icing. You'll dip the donuts into the glaze before scattering them with crushed gingernut biscuits and leaving to set.
The result is beyond delightful - the perfect balance of fiery and zingy, spicy and sweet.
Here's the full recipe for these wonderful baked gingerbread donuts.
Ingredients
For the gingerbread donuts
- 90 g (3.2 oz) slightly salted butter
- 100 g (3.5 oz) soft light brown sugar
- 2 medium free range eggs
- 100 g (3.5 oz) self-raising white flour (self rising flour)
- 1/2 tsp (0.5 tsp) baking powder
- 1 tbsp ground ginger
- 40 g (1.4 oz) stem ginger in syrup drained weight finely chopped
For the lemon glaze
- 175 g (6.2 oz) icing sugar (powdered sugar)
- 2 tbsp lemon juice
- 1 gingernut biscuits crushed
Instructions
For the gingerbread donuts
Preheat the oven to 180C (160C fan).
Place the butter and soft light brown sugar in a mixing bowl.
Whisk until creamy.
Add the eggs, vanilla and chopped stem ginger.
Whisk again to combine.
Sift in the self-raising flour, baking powder and ginger.
Fold through.
Transfer the batter to a piping bag and snip off the end to create a 2cm-wide hole.
Pipe the batter into the greased doughnut moulds. You have enough for 12 in this donut pan, so I piped and baked six, then piped and cooked the second set.
Bake for approximately 10 minutes until risen and firm.
Transfer to a wire rack to cool completely.
To make the lemon glaze
Sift the icing sugar into a mixing bowl and add the lemon juice.
Mix to a thick, pourable icing.
Take the completely cooled doughnuts and dip half way into the glaze, then back on the wire rack to set.
Scatter with the crushed gingernut pieces and leave to set
Aren't they irresisistible?
Do let me know how you get on when you make your first batch.
Pointers, tricks and troubleshooting tips for the perfect Gingerbread donuts
Are Gingerbread donuts easy to make?
Yes, these Gingerbread donuts only take 30 minutes to make from start to that first mouthful! This recipe only has 10 steps, and that includes turning the oven on. So it’s a super low effort recipe for such an impressive result!
Many donut recipes call for a yeasted dough, which involves resting time and more complicated kneading methods. This recipe only uses baking powder and self-raising flour, so you can cook the donut as soon as the batter is ready!
I’ve included photos along with the recipe steps, so you can see how your batter should look along the way. So don’t worry if you get lost at any point, because you can always refer back to the photos above.
Will I need any special equipment to make Gingerbread donuts?
This recipe uses some fairly common kitchen equipment (scales, bowls, whisk etc) but there is one piece of kit that you might not have to hand. To cook the donuts in the oven I used a donut pan. This is just a metal (or silicone) baking tray with round donut-shaped shapes built into it.
There’s a link to a donut tray in the equipment list below and you can usually find them in kitchenware stores or Amazon. If you can’t find a donut tray, it’s not the end of the world. You can just pipe your donuts onto a tray or in muffin tins - they just won’t have that classic donut shape.
What’s stem ginger?
Stem ginger is fresh ginger that has been peeled and cut into small pieces and then preserved in sugar syrup. So it has a much more mellow flavour than fresh ginger and a nice sweetness to it. The sweetness can be quite mild, so you can use stem ginger in sweet or savoury dishes.
What’s the difference between stem ginger and crystallised ginger?
Stem ginger is peeled and sliced ginger which has been preserved and candied in a sugar syrup. Crystallised ginger is similar to stem ginger but instead of being preserved in a sugar syrup, it’s rolled in dry sugar which acts as a preservative.
Where can I buy stem ginger?
You’ll usually find stem ginger on the baking aisle of your nearest supermarket. Though sometimes it’s kept with preserves and jam. If you can’t find it in-store you can usually find some on Amazon.
Make sure you buy stem ginger, and not ginger preserve. Otherwise, you’ll end up with extra liquid in your batter.
Can I use fresh ginger or dried ginger instead of stem ginger?
Fresh ginger isn’t suitable for this recipe, as the flavour will be much stronger. The texture of fresh ginger would also be an issue, as fresh ginger has a woody, more firm texture which would be difficult to break down.
How can I tell if eggs have gone off?
Egg storage is related to temperature, so safety standards and storage advice are different depending on where you live. However, eggs are widely known to be a potential carrier for salmonella if not stored or handled correctly. So it's always safest to use fresh eggs when cooking.
Eggs are usually stored at room temperature in UK supermarkets, whereas in the US or Europe, you'll typically find eggs in refrigerated sections. Guidelines in Australia advise that you keep eggs below 15C.
There are two dates on food products in the UK, the 'Best Before End' and 'Use By' dates, but food only has an 'Expiration Date' in the US. Best Before / Expiration dates are more about eating the food before the quality declines, whereas a Use By date tells you when food is no longer safe to eat.
Eggs in the UK usually have a Best Before End date stamped on the bottom, so even if you keep your eggs in a bowl, you'll still be able to tell how fresh they are.
It's important to note that these dates are considered with food storage in mind. So if your eggs say 'refrigerate' and you've left them on the counter for a couple of weeks, their Use By date might be shorter. The NHS has more UK-specific advice on this.
There's a test called 'the float test' that can indicate whether your eggs are fresh or old before you crack them open. As the name suggests, you place your egg in a cup or bowl of water to see if it sinks or floats.
Fresh eggs will sink to the bottom of the water as they have very little air within them. Older eggs will float because eggs gradually lose water content and absorb air through their shells. However, this test isn't foolproof because sometimes spoiled eggs can still sink.
If your egg looks, smells, feels or tastes odd in any way, even if it's in date, don't risk it. It's never worth the risk of salmonella or food poisoning.
Food safety is crucial if you're cooking for an older person, a pregnant person or someone living with an underlying health condition. If you're unsure, always check the health or food safety guidelines wherever you live.
A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.
How can I tell if butter has gone off?
Butter is a perfect breeding ground for bacteria and germs because it’s a mix of fats, water and proteins. So you should always store butter in the fridge and in an airtight container to protect it from spoilage.
You can usually tell if your butter is off by looking at it. Butter that has started to spoil will be a darker colour or have slightly translucent areas where the fat and liquid contents have separated, or if it’s very old, it will have mould growing on the surface.
Equally, off butter will usually have a sour smell, akin to old milk. Sometimes it might pass all of the other checks, but it will have a tangy, sour taste. So if you’re using older butter, make sure you have a little taste before you add it to the mixing bowl.
Are Gingerbread donuts suitable for vegetarians?
Yes. This recipe contains no meat or fish. So there’s nothing that would be of concern for a vegetarian.
Just make sure to double-check all of your ingredients labels to make sure that they are suitable for vegetarians. Especially your gingernut biscuits, as some brands can use animal-derived products in recipes to act as thickening or binding agents.
Remember to check anything extra (like sauces or dips) that you intend to serve the recipe with.
Are Gingerbread donuts suitable for vegans?
These Gingerbread donuts contain eggs and dairy, so they aren't suitable for vegans. However, you could try adapting this recipe with some vegan baking alternatives.
First, you'll need to swap the butter for a non-dairy alternative. Luckily, non-dairy butter is relatively common (as of December 2021). So you can usually find several brands of dairy-free butter in your local supermarket.
Make sure to use vegan butter with similar fat content to dairy butter (around 80%). For example, Flora and Naturli vegan butter have similar fat contents to dairy butter, and they're global brands, so you'll be able to find them in many countries worldwide.
You’ll also need to use an egg replacer instead of the eggs in this recipe. You can buy prepared egg replacement mixes like this one in supermarkets or from Amazon or online grocery retailers. Or you can make your own using a few methods.
The below mixtures create the equivalent to 1 egg so multiply as needed for the recipe.
- 1 tablespoon of crushed chia or flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
- 3 tablespoons of aquafaba.
- 3 tablespoons of applesauce - bear in mind this will make your batter sweeter, though the apple flavour will definitely complement the cinnamon!
Add these egg replacements at the same time and in the same way as you would add an egg to the recipe.
(I haven’t tested all of these replacements, so let me know how you get on!)
Double-check all of your ingredients labels to ensure that they are suitable for vegans. Also, don't forget to check any sauces or dips that you intend to serve with your donuts.
Are Gingerbread donuts gluten-free?
No, these donuts contain wheat flour and baking powder, both of which contain gluten. I haven’t tried making a gluten-free version of these donuts, but it would be easy to adapt this recipe for a gluten-free diet. Just swap the flour and baking powder for a high-quality gluten-free flour blend.
I use this gluten-free flour blend by The Free From Fairy. It’s made from a mixture of whole-grain teff, sorghum and buckwheat with tapioca and potato starch. However, it’s a plain flour blend, so if you do use this remember to add an extra teaspoon of gluten-free baking powder.
You’ll also need to use gluten-free gingernut biscuits. You can usually find these in the ‘Free From’ section of your local supermarket, or from online grocery retailers.
Remember to double-check all of your ingredients labels to make sure that they are gluten-free. Don't forget to check anything extra that you intend to serve the recipe with.
Are Gingerbread donuts keto-friendly?
No, these donuts contain wheat flour and sugar which means they aren’t suitable for a ketogenic diet.
A ketogenic diet limits you to 20g of carbohydrates a day and these donuts contain 32g of carbohydrates. So one donut would take up over a day of your carbohydrate allowance.
However, it’s important to note that this 20g limit is only recommended for keto diet. The Mayo Clinic advises that if you follow the UK standard nutritional recommendation of 2,000 calories a day, “between 900 and 1,300 calories should be from carbohydrates”. So if you aren’t following a ketogenic diet, your carbohydrate intake won’t be affected too much.
A ketogenic diet limits you to 20g of carbohydrates a day because it is a diet designed to regulate your blood sugar levels to induce a state of ‘ketosis’. This means it encourages your body to run on fat and protein. Many people are recommended to eat a ketogenic diet to help manage conditions like diabetes or epilepsy, so it isn’t just a fad diet.
A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.
Are Gingerbread donuts healthy?
These donuts contain a fair amount of sugar, so they’re best enjoyed as a festive treat. There’s nothing wrong with a treat as part of a balanced diet, so just make sure that you eat your sprouts on Christmas Day!
A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.
Are Gingerbread donuts safe to eat while pregnant?
These donuts contain no ingredients that would be a risk to someone who is pregnant. Butter available in supermarkets in the UK is made from pasteurised milk, so it is safe for pregnant people to eat raw or cooked.
Most supermarket eggs are also produced to the Red Lion standard, which means they have been kept at a specific temperature and meet safety criteria which make them safe enough to eat uncooked. So as long as you have used fresh, correctly stored eggs, there will be no safety concerns for a pregnant person.
Just make sure that all of your ingredients are in good condition and this meal is prepared safely and hygienically.
A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.
What goes well with Gingerbread donuts?
These glazed Gingerbread donuts would be perfect on their own as a festive treat.
However, if you really want to serve them with something to make them extra special, you could try stacking them into a pyramid and serve them with a caramel sauce and some chopped nuts sprinkled over the top. I have a recipe for a caramel sauce as part of this Salted caramel cheesecake recipe.
How should I store Gingerbread donuts?
These Gingerbread donuts will be best enjoyed fresh from the oven, but if you somehow have any leftovers you can keep them in a container in the cupboard.
How long will Gingerbread donuts keep?
As long as you store them properly, your donuts should keep for up to 2 days in an airtight container. Homemade bakes tend not to last as long as shop-bought cakes or donuts because they don’t contain preservatives (or as much sugar). So while they will keep for up to two days, they will be at their best on the day you make them.
Can I leave Gingerbread donuts out on the counter?
Yes, you can store your Gingerbread donuts in an airtight container (like a lunchbox) and keep it on the counter. However, you can’t leave them out on an uncovered plate as they will go stale quickly.
Can I make Gingerbread donuts ahead?
These Gingerbread donuts will be best on the day you make them, as they will probably go stale quite quickly.
However, if you really want to make these donuts ahead, I’d recommend freezing the donuts before you add the lemon glaze. Then you can defrost them in the fridge overnight to
If you freeze your donuts with the glaze, they will look scruffy as they defrost as the glaze will melt or crack.
Can I keep Gingerbread donuts in the refrigerator?
If you keep your donuts in the refrigerator they will probably get a bit soggy or soft. This is because the cooler temperature changes the way moisture reacts, so baked goods will often cling to moisture in the fridge and get soft. This will cause the glaze to melt or start to look scruffy too, so it’s best to keep your donuts in an airtight container in the cupboard.
Can I freeze Gingerbread donuts?
Yes, you can freeze Gingerbread donuts. As with most baked goods, it’s best to freeze them before you decorate/ glaze them. This is because the glaze will melt when the donuts defrost, so it will look scruffy and leave you with very sticky donuts.
If you want to freeze your donuts, just pop them into an airtight container after cooking (after they’ve cooled down). It’s best to make sure you pack the container tight, or wrap the donuts in cling film (saran wrap).
Reducing the amount of air in the container will reduce the chance of the donuts getting freezer burn. Freezer burn is the frosty layer that develops on frozen food and it can cause your food to become soggy as it defrosts.
If you store them correctly, your frozen donuts should last up to 3 months in the freezer.
What is the best way to defrost Gingerbread donuts?
The best way to defrost your donuts is to put them into an airtight container and leave them in the fridge overnight. This ensures that they evenly defrost and keeps them safe from any potential bacteria developing.
Can I make these Gingerbread donuts in a different quantity?
Yes, this is a perfect recipe to make in different quantities because the donuts cook in individual portions. So even if you make a much bigger batch, the cooking time and temperature will remain the same.
So, if you want to make more or less of this recipe then go ahead. Luckily, I have a super easy to use tool in the recipe card below to help you change the number of donuts this recipe makes.
All you need to do is scroll down to the recipe card below this section. On the recipe card you’ll see the serving size near the top (12 donuts). To change this to the number you want to make just click on the number 12 and a little slider will pop up.
Once the slider pops up, you can move it up or down to get the amount you want to make. Then the tool will update all of the ingredient quantities for you so that everything is in the right ratios. Simple!
Can I make these Gingerbread donuts as one big cake?
Yes. The truth is, these donuts are technically cakes, so the batter is more like a sponge cake. I have a sponge cake recipe here with similar ratios of ingredients.
So feel free to try the cooking time and temperature (180C for 25 minutes) from that sponge cake recipe and cook your donut batter in a cake tin to make one big ginger cake.
You could even cook the donut batter in a big bundt cake tin for a giant donut-shaped cake!
If you make one big donut cake then make sure to send me a picture! I love seeing your experiments and hearing how you add your own twist to my recipes!
Can I make this recipe in a different tin/tray?
Yes. If you can’t find a donut tray then it’s fine to just use a standard tray or muffin tins. The donuts won’t look as neat, but they’ll still taste just as delicious!
If you use muffin shaped tin then the cook time shouldn’t be affected too much as they will be a similar size. Just make sure to do a skewer test to check that your donut-muffins are cooked through to the centre.
A skewer test involves poking through to the centre of your cake with a skewer or thin knife. If it comes out clean then your bake is cooked through to the centre. However, if it comes out with wet batter then it still isn’t cooked.
If your skewer comes out with batter on it, just cook your donut-muffins for another 5 minutes and try another skewer test. Repeat this process until they’re cooked properly.
Can I make Gingerbread donuts in a stand mixer such as a KitchenAid or Kenwood Mixer?
Yes, a stand mixer would be perfect for making this recipe, as you’ll need to whisk your butter and sugar until it’s smooth and creamy. You’ll also need to whisk your eggs, vanilla and ground ginger as you add them to the batter. So a stand mixer will save your arms from a lot of whisking!
Once you add your flour and baking powder to the mix, you’ll need to gently fold it in by hand with a spatula or spoon instead of using the stand mixer. Using a stand mixer might knock the air out of your mixture or over mix the flour, and overmixing the flour or knocking the air out of your cake will lead to tough, dense donuts. So it’s always best to fold in your dry ingredients by hand.
Can I make Gingerbread donuts with a food processor?
No, a food processor would be too powerful to use for this recipe. As I said above, an overmixed batter will make tough donuts; this is because when a batter is overmixed, the gluten in the flour activates, causing cakes to have a bready, chewy texture.
Equally, over mixing cake batter knocks the air out of the batter. The air bubbles form when the baking powder reacts with the wet ingredients, and these air bubbles are vital for getting light, fluffy bakes. So if the air is knocked out of your batter, your bake will most likely be too dense.
How can I make sure my Gingerbread donuts turn out perfectly?
My top tip for making sure your recipe turns out perfectly is to read the recipe before you start cooking! That way, you'll know what to expect and what equipment you'll need to have nearby. Next, I always recommend getting all of your equipment out and measuring your ingredients, so you're ready to work through the steps without any issues or delays.
Another critical step to getting perfect donuts is to preheat your oven. So before you start mixing your donut batter, make sure to turn your oven on to preheat. Never put your cake/donut batter into the oven before it is at the right temperature. Putting batter in an oven that isn't hot enough can leave you with flat cakes/donuts, as the rising agents need enough heat to activate fully, and your batter needs enough heat to let its air bubbles expand and set.
It's essential to make sure that you add the ingredients in the same order as the recipe states and pay attention to where you should whisk and fold. Whisking and overmixing your flour instead of folding it can make tough and dense cakes.
You'll be able to tell if your batter is the right consistency by looking at the photos above. It's a good idea to check the pictures for each step as you go along; this will help reduce the chance of any mistakes.
Once your donuts have cooked for the right amount of time, you can do a skewer test to check they're cooked through to the centre. A skewer test involves pushing a skewer or thin knife into the centre of one of the donuts. If the donuts are cooked, the skewer will come out clean or with a few tiny crumbs of cooked cake. The shape of the donut tin should ensure that your donuts are cooked evenly, so your donuts shouldn't need to be cooked for any more than the recipe timings unless your oven temperature is wrong (see below).
When making the lemon glaze, start by adding only a little icing sugar and lemon juice together to form a paste before gradually adding the rest of the sugar a spoonful at a time. This will ensure your glaze is smooth and lump-free and avoid a giant dust cloud of sugar!
Why did my Gingerbread donuts turn out wet?
If your Gingerbread donuts turned out wet then it sounds like they’re undercooked. There’s no milk or extra liquid added to this recipe, so it’s unlikely that your eggs or butter had enough liquid to make your batter too wet.
Luckily, if your donuts are undercooked you might be able to salvage them. If your donuts have risen and look similar to the pictures above, all you have to do is put them back in the oven for a bit longer.
Give them another 5 minutes and then do a skewer test to check that they’re cooked through to the centre. If they still aren’t cooked then just repeat the process until they’re cooked through.
Many household ovens have inconsistent temperatures or inaccurate temperature dials. So your oven might be running lower than the temperature dial states, causing your food to undercook.
Oven thermometers are heatproof thermometers that you can place in your oven during cooking/preheating. It displays the true temperature of the oven, and you can leave it in there during cooking to make sure the temperature is consistent.
Oven thermometers are usually available in kitchenware stores or online from Amazon. They’re usually under £10 so it’s a much more affordable option than getting a new oven.
Why did my Gingerbread donuts turn out dry?
If your donuts have turned out too dry, then there are two potential causes; either they’re overcooked, or you didn’t add enough wet ingredients to your mixture.
It’s always good practice to weigh out your ingredients before cooking and put them in individual bowls/cups. Having everything weighed out lets you know that you have exactly what you need to add to the mixing bowl.
It’s highly unlikely that you didn’t add enough wet ingredients, as the only wet ingredients are eggs and butter - so let’s assume that the donuts were overcooked.
First, when you’re baking, I recommend setting a timer on your phone and your oven. So even if you have to leave the room, you’ll still be able to hear the timer and reduce the chance of your bakes being left in the oven for too long.
You might find it helpful to set the alarm for 5 minutes before the end of the cooking time, so you can see whether your bakes are over or undercooked.
Unfortunately, there’s no way to salvage something which is overcooked. So if your donuts are dry and overcooked, you'll need to start again.
Why did my Gingerbread donuts turn out dense?
If your Gingerbread donuts have turned out dense or tough, then it sounds like your batter is overmixed.
When you add flour to a cake batter, it’s important to gently fold it in with a spatula, rather than keep mixing it with a stand mix. Gently folding in your flour ensures that the flour isn’t overworked and the gluten in the flour hasn’t been activated. When gluten is activated it becomes glue-like and forms strong bonds, which is ideal for bread but not for cakes.
So when you’re mixing your flour into the batter you only want to make sure it has just mixed in with the other ingredients and has formed a wet smooth batter, but it doesn’t need to be mixed for more than a couple of seconds.
Why didn’t my Gingerbread donuts rise?
There are a few possible reasons why your Gingerbread donuts didn’t rise.
Your raising agents might be old.
This recipe calls for self-raising flour and baking powder. Both have long shelf lives, but if they've been sitting in the back of the cupboard for a while, especially if the container is unsealed, they may have lost their strength or become unstable. So it’s always best to use fresh ingredients, especially when it comes to raising agents.
Leaving the batter to sit for too long. As soon as baking powder or raising agents meet liquid, a chemical reaction starts which produces air bubbles. These air bubbles are crucial in getting a well risen and airy crumb structure in bakes. So if you leave your batter sitting on the counter for too long, those bubbles will collapse before they get in the oven and produce a flat, dense bake. That's why it's important to preheat your oven as soon as you start making the recipe, so that it's ready for the donut batter to cook as soon as it’s mixed.
Over-mixing. Another common cause of flat bakes is overmixing. If your raising agents are all fresh and in date and you cooked the donuts properly, then you may have over-mixed the donut batter. Over mixing a mixture with flour can over-activate the gluten in the flour, this can make bakes turn out flat because they’re so dense and tough they struggle to rise.
Oven temperature. When you bake cakes/donuts, the air bubbles in the mixture heat up, and the air inside expands. The hot air helps to 'set' the batter in this shape as it cooks, giving your donuts their lovely light texture. However, if your oven is too hot, the donuts will rise rapidly and then pop, just like a bubble that grows too big. Equally, if your oven is too cold, then there won't be enough heat for the reaction to happen as it should.
Who invented gingerbread?
Ginger was originally cultivated in China almost 5000 years ago, where it was known for its medicinal properties.
The first recipe for gingerbread seems to have come from Greece sometime later (2400 BC). This Greek recipe is the earliest known record of gingerbread, so gingerbread was probably invented somewhere within the modern Mediterranean region.
By the 15th Century, Gingerbread had become popular enough that it was known throughout Scandinavia as a cure for indigestion, in a recipe popularised by Swedish nuns. As gingerbread became popular in England, gingerbread was still thought to have medicinal properties. A 16th-century writer John Baret described gingerbread as "a kinde of cake or paste made to comfort the stomacke."
Why do we eat Gingerbread during Christmas?
Towards the end of the 16th Century, people shaped gingerbread had become a popular treat thanks to Queen Elizabeth I’s habit of having gingerbread people made in the likeness of her dinner guests. This led to people using gingerbread to make shapes of people and other shapes, giving them as gifts and often hanging them in windows during religious celebrations or special events like birthdays.
Weirdly, after the publication of Hansel and Gretel, Gingerbread houses became a popular Christmas tradition in Germany during the 1800s. So the wholesome Christmas tradition of gingerbread houses has a bit of a dark origin!
Print this gingerbread donuts recipe
Gingerbread Donuts Recipe
Ingredients
For the gingerbread donuts
- 90 g (3.2 oz) slightly salted butter
- 100 g (3.5 oz) soft light brown sugar
- 2 medium free range eggs
- 100 g (3.5 oz) self-raising white flour (self rising flour)
- 1/2 tsp (0.5 tsp) baking powder
- 1 tbsp ground ginger
- 40 g (1.4 oz) stem ginger in syrup drained weight finely chopped
For the lemon glaze
- 175 g (6.2 oz) icing sugar (powdered sugar)
- 2 tbsp lemon juice
- 1 gingernut biscuits crushed
Instructions
Make the sponges
- Preheat the oven to 180C (160C fan).
- Place the butter and soft light brown sugar in a mixing bowl. Whisk until creamy.
- Add the eggs, vanilla and chopped stem ginger. Whisk again to combine.
- Sift in the self-raising flour, baking powder and ground ginger and fold through.
- Transfer the batter to a piping bag and snip off the end to create a 2cm-wide hole. Pipe the batter into the greased doughnut moulds. You have enough for 12 in this donut pan, so I piped and baked six, then piped and cooked the second set.
- Bake for approximately 10 minutes until risen and firm. Transfer to a wire rack to cool completely.
To make the glaze
- Sift the icing sugar into a mixing bowl and add the lemon juice.
- Mix to a thick, pourable icing.
- Take the completely cooled doughnuts and dip half way into the glaze, then back on the wire rack to set.
- Scatter with the crushed gingernut pieces and leave to set
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