These Gingerbread Latte Donuts are savory gingerbread donuts topped with a delicious coffee glaze. Easy to make and requiring only two mixing bowls, these donuts are the perfect Christmas treat!
Preparation:
To cook:
Level: Easy
Serves: 12
Ingredients
- ½ cups Sour cream
- 1 big egg
- 1 teaspoon Vanilla extract
- 1-½ tsp Ground cinnamon
- 1 teaspoon Grounded ginger
- ½ teaspoon Ground clove
- ¼ teaspoons Ground nutmeg
- ¼ teaspoons Kosher salt
- ½ cups Cooking oil (vegetable oil, etc.)
- ⅓ cups Molasses
- ⅓ cups Whole milk
- ⅓ cups Granulated sugar
- ⅓ cups Dark brown sugar
- 1 teaspoon baking powder
- ½ teaspoon Baking soda
- 2-¼ cups All purpose flour
- FOR THE COFFEE GLAZE:
- 1-½ cup Granulated sugar
- 1 teaspoon Vanilla extract
- ¼ cups Coffee
Preparation
Preheat oven to 400°F and spray donut pans with cooking spray. Put aside.
In a large mixing bowl, whisk sour cream, egg and vanilla extract. Stir in cinnamon, ginger, cloves, nutmeg and salt. Add oil, molasses and milk, beating after each addition.
Add the sugars and whisk until combined. Add baking powder and baking soda, whisking to combine. Stir in the flour until just combined, being careful not to overmix.
Divide the batter between the cavities of the donuts, filling each cavity a little more than ¾. Bake at 400°F for 10 minutes, then lower the oven temperature to 375°F and bake for 6-7 minutes, or until a toothpick comes out clean when inserted and the tops of the donuts bounce back when touched.
Place the molds on a wire rack to cool for about 10 minutes (see note below!), then remove from the molds and let cool. While the donuts are cooling, prepare the frosting.
For the coffee frosting:
In a small mixing bowl, whisk powdered sugar, vanilla, and coffee until well blended. If the frosting is too thick, add a little more coffee, 1 tablespoon at a time, until you reach your desired consistency.
Place a piece of wax paper or parchment paper under the rack with the donuts. When the donuts are almost (or completely) cool, spread the glaze on each donut top and serve immediately!
Donuts will keep for up to 2 days if stored in a covered container.
Remarks:
• If using a silicone donut pan, make sure the donuts are almost completely cooled before removing them from the cavities.
• If you want to make mini donuts, you can cut the recipe in half, unless you plan to feed a crowd. (The same would go for donut holes.)
