Recently I was one of the few chefs who was talked about it in the article by Mid-day regarding baking Christmas goodies. They wanted something revolving around Gingerbread and hence I told them about Gingerbread Doughnuts. While we were talking about Gingerbread, a very good question was asked and that was – What makes the dish – Gingerbread. I realized the concept was very simple – to anything if you add ginger powder, cinnamon, nutmeg and all spice. Replace the castor sugar with brown sugar to add in a little bit of nutty flavor. And oh! you have a gingerbread dessert. It is pretty simple. Honey or molasses is also added to enhance the flavor.
I absolutely love anything Gingerbread, cause I love spiced up dishes. Gingerbread somehow brings out a different taste altogether. This year, I thought lets change things a bit and not bake the regular cookies that I make and go for Gingerbread Doughnuts. They are very easy and takes a little bit of time, as I am doing yeast – leavened doughnuts. But other than that they are a perfect treat for this festive season.
Makes at least 2 dozen of regular size doughnuts
- 2.5 tablespoon instant yeast
- 1 cup warm water
- 1/3 cup castor sugar, plus 1 tablespoon
- 1/4 cup brown sugar
- 1/2 tsp baking powder
- 1/2 teaspoon cinnamon
- 1 1/2 teaspoon ginger powder
- 1/4 teaspoon nutmeg
- 1/3 teaspoon all spice powder
- 1/2 teaspoon salt
- 4 cups flour
- 55 grams butter, room temperature
- 3 egg yolks
- 1/2 teaspoon vanilla
- Oil, for frying
- 1/2 cup castor sugar
- 1/2 tablespoon cinnamon
- In a stand mixer bowl – take the warm water, add 1 tablespoon of sugar and the yeast and mix until the yeast is dissolved. Keep it aside for 5 – 7 minutes.
- Meanwhile in a bowl mix – flour, both the sugars, baking powder, salt, ginger powder, cinnamon, nutmeg and all spice.
- When the yeast is active, it will become foamy, add the yolks, butter, and vanilla. Mix with the paddle attachment for 1 minute.
- Keeping the speed on low, keep adding the flour with a big spoon. After adding half of the flour, shift to hook/dough attachment and add the remaining flour. Mix for 3 – 5 minutes on medium high.
- Cover the bowl and let the dough rest for 1 hour or until it doubles in size.
- After 1 hour, knead the dough and roll it to an 1/2 inch thick height.
- If you want small bite size pieces, cut them with 1 inch round cookie cutter. If you want the original doughnut shape – cut it with one 3 inch cookie cutter and then 1 inch cookie cutter to cut the centers. If you have a doughnut cutter, then you know what to do.
- You can re – roll the remaining dough and cut them.
- Let the doughnuts rise for 45 minutes to 1 hour.
- In a frying pan, heat the oil till its 180 C. Fry the doughnuts for 30 – 45 seconds on each side or until brown.
- After removing, let them sit for 2 minutes on tissue papers and then coat them in cinnamon sugar.
- Serve warm.
- You can add / delete the amount of spices in the dough according to your taste.
- If you don’t like too much cinnamon in your dessert avoid the coating of cinnamon sugar and just coat them in plain sugar.