I have found my newest obsession; a donut pan.
I purchased this pan about a month ago at Bed Bath and Beyond and I have been anxious to put it to use. I had some ideas of holiday donuts I wanted to try and I knew my first creation was going to be gingerbread.
These turned out fabulous! If you love the flavor of gingerbread, you will absolutely love these. It is simple to make and only took a few minutes to whip up the batter. Once your batter is made, pour into the pan and in 8-9 minutes you have fresh donuts hot out of the oven. Can it get any easier?
I prefer the texture and taste of these donuts versus the donuts made in oil. These actually remind me of something like an Entenmann’s donut.
The best part of baking donuts? You can freeze these! Make a few batches and freeze them and you’ll have donuts on hand for a quick breakfast or to serve to your holiday guests. If you do freeze these just freeze them without adding the topping. When you are ready to thaw and serve, you can add the topping or even toss them in confectioners sugar.
Tis the season for giving. And since I am so fond of this fabulous donut pan I have one to giveaway!
Contest is closed. Thank you to all that entered.
CONGRATULATIONS to #61 Marianne for winning!
I will be emailing you for shipping information.
Have a wonderful holiday!
Here are the rules-
To enter simply add your name and email address to the comment line below.
If you don’t put your email address, please check back on December 19, 2011 to see if you are the winner to contact me to claim your prize!
You can earn up to 7 additional entries by doing any of the following. Leave a separate comment for each entry. One entry per each of the following. If you are already a fan on Facebook or follow @MotherThyme on Twitter please leave a comment line with valid email letting me know.
1- What is your favorite kind of donut?
2- Subscribe to Mother Thyme RSS Feed or email (or let me know if you are already a subscriber)
3- Grab my button and place somewhere on your site.
4- Follow Mother Thyme on Twitter @MotherThyme.
5- Tweet this giveaway: ”I just entered to win a Wilton donut pan #giveaway @MotherThyme”.
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Giveaway open to US residents only.
Entries can be submitted between December 14, 2011 and giveaway end at 11:59pmEST on December 18, 2011. Any duplicate entries will be deleted. Any entries received after giveaway closes will be deleted. Only entries left on this post qualify for drawing.
One winner will be selected at random. Please leave a valid email address or contact information. The winner will be contacted via email and have 72 hours to respond. If winner does not respond within 72 hours a new winner will be selected.
If you don’t feel comfortable leaving your email address the winner will be announced here on December 19, 2011. If no contact information is given, the winner will have 72 hours to contact me to claim prize. If winner does not contact me by 12:00pmEST on December 22, 2011 they will be forfeited.
Baked Gingerbread Donuts
Makes 8 full size baked donuts (using Wilton 6 cavity doughnut pan)
1 cup cake flour
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Pinch of nutmeg
1/4 cup milk
2 tablespoons molasses
2 tablespoons sour cream
1 egg, lightly beaten
1 tablespoon butter, melted and cool
1/4 cup brown sugar
1 tablespoon water
For Crumb Topping
2 tablespoons brown sugar
2 tablespoons flour
1 tablespoon butter, room temperature
Preheat oven to 350 degrees. Spray non stick cooking spray on donut pan.
In a large bowl sift cake flour, sugar, baking powder, salt, ginger, cinnamon, cloves and nutmeg. Add in milk, sour cream, molasses, egg and butter and stir until just combined.
Pour batter in to donut pan filling 2/3 full. Bake for 8-10 minutes until baked through. Remove from oven and let cool for about 10 minutes before removing from pan.
In a small bowl stir together brown sugar and water, set aside.
In another small bowl mix brown sugar, flour and butter until crumbly.
Dip tops of donuts in to glaze. Set on wire rack or wax paper. Sprinkle with crumb topping before glaze dries.
Store in an air tight container.