Baked Gingerbread Donuts with Lemon Yogurt Glaze

4.25 stars (4 ratings)

Baked Gingerbread Donuts with Lemon Yogurt Glaze

Bake up these gingerbread donuts for a special breakfast treat! The tangy lemon yogurt glaze is a great compliment to all the ginger and warm spice, and the whole wheat adds a subtle nuttiness.

Prep Time25

Cook Time14

Total Time39

Course: Breakfast, Brunch, Snack

Cuisine: American

Keyword: baked gingerbread donuts, baked gingerbread donuts with lemon yogurt glaze, gingerbread donuts, gingerbread donuts with lemon glaze

Servings:

Calories: 309kcal

Ingredients

For the Lemon Yogurt Glaze

1 cup powdered sugar
2 tablespoons greek yogurt (I used fat free)
1 1/2 teaspoons lemon zest (zest of half a lemon)
1/2 teaspoon lemon juice

For the Baked Gingerbread Donuts

2/3 cup all-purpose flour
1/3 cup whole wheat flour
2 tablespoons granulated sugar
2 teaspoons crystallized ginger, minced
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1/2 cup buttermilk (or 1/4 cup milk + 1/4 cup greek yogurt)
1/4 cup vegetable oil
3 tablespoons molasses
1 egg (large)
1 tablespoon grated fresh ginger
1 teaspoon vanilla extract

US Customary - Metric

Instructions

To Make the Lemon Yogurt Glaze

Whisk all the glaze ingredients together until well incorporated.

To Make the Baked Gingerbread Donuts

Preheat the oven to 350 degrees F.
Lightly grease a donut pan.
Combine the first 8 ingredients in a medium sized mixing bowl.
Combine the remaining ingredients in a smaller bowl.
Pour the wet ingredients into the dry, and mix just until barely combined. (Do not overmix or the donuts could come out tough. The batter should be lumpy.)
Pipe or spoon the batter equally into the 6 wells of the donut pan.
Bake for 14 minutes or until a cake tester comes out clean.
Cool the donuts completely and top with Lemon Yogurt Glaze.

Nutrition