Gingerbread donuts are spicy and sweet cake donuts with a tangy lemon glaze. Wonderful with coffee, tea, or a glass of cold milk. If you prefer not to fry you can bake the donuts at 350F for 20 minutes.
Combine all the donut ingredients except flour mixture and stir well.
Add just enough flour to make a soft dough, it should leave the sides of the bowl and be JUST firm enough to shape.
Roll out lightly on a floured counter (well floured, this is sticky dough) and cut with a doughnut cutter.
Fry in deep, hot oil (360F) turning once.
Drain on paper towel or brown paper bags.
Repeat with all of the dough, and then fry the doughnut holes.
Lemon Glaze
Mix all of the glaze ingredients together until smooth.
Glaze doughnuts while warm.
To Bake
Preheat oven to 350F.
Shape the donuts and lay them on a well greased cookie sheet or in a donut pan.
Bake for 20 minutes, or until done.
Notes
StorageDonuts are best fresh from the fryer. If you have leftover donuts, store them in an airtight container in the freezer. They keep well for up to three months. If you know ahead of time that you're going to freeze some, leave the glaze off.Tips
Always cut the dough straight down - do not twist the cutter.
Make sure the oil is hot. 370F to 375F is usually best.
Don't overload the fryer. Fry a few at a time - no more than 2 for a small fryer.
Flip the donuts as they rise to the top and are light golden on the underside but don't over-fry them or they will be tough and dry.
Use the softest dough possible. Refrigerate it as needed to keep it workable.
Use clean oil - peanut oil is best if you don't have allergies. Change it after every 2nd or 3rd frying session or when it starts to darken.
Add the glaze while they are still warm.
Scroll up in the body of the post for more tips, FAQs, and variations.