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Old Fashioned Gingerbread Donuts

Prep Time 35 minutes
Cook Time 10 minutes
Chill Time 1 day 20 hours
Total Time 4 hours 45 minutes
Servings: 12 Donuts
Course: Breakfast, Dessert
Cuisine: American

Ingredients
  

Dry Ingredients
  • 360 g 3 cups all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp fine salt
  • 1 Tbsp ground ginger
  • 2 tsp cinnamon
  • ½ tsp allspice
  • ¼ tsp cloves
  • ¼ tsp nutmeg
  • 120 g ½ cup + 1 Tbsp granulated sugar
  • 80 g ⅓ cup packed dark brown sugar
Wet Ingredients
  • 56 g 4 Tbsp unsalted butter, melted
  • 2 large eggs 100 g
  • 200 g ¾ cup + 2 Tbsp full-fat sour cream
  • 95 g ⅓ cup molasses
  • 1 tsp vanilla extract
Gingerbread Glaze
  • 360 g 3 cups powdered sugar
  • 2 Tbsp molasses
  • 1 –2 tsp ground ginger adjust to taste
  • 1 tsp cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp fine salt
  • 6-8 Tbsp milk to thin to a runny, pourable consistency

Equipment

  • Mixing bowls
  • Whisk
  • Rolling Pin
  • 3-inch donut cutter
  • Sheet pan
  • Wire cooling rack + paper towels
  • Dutch oven or deep pot
  • Thermometer (highly recommend)

Method
 

Make the Dough
  1. In a bowl, whisk together 360 g (3 cups) flour, 2 ½ tsp baking powder, ½ tsp baking soda, 1 tsp salt, 1 Tbsp ginger, 2 tsp cinnamon, ½ tsp allspice, ¼ tsp cloves, ¼ tsp nutmeg, 120 g (½ cup + 1 Tbsp) granulated sugar, and 80 g (⅓ cup) dark brown sugar until spices are evenly distributed.
  2. In a separate bowl, whisk 56 g (4 Tbsp) melted butter, 2 eggs (100 g), 200 g (¾ cup + 2 Tbsp) sour cream, 95 g (⅓ cup) molasses, and 1 tsp vanilla extract.
  3. Add wet → dry and fold until a thick, sticky dough forms.
  4. Cover and chill 4 hours minimum, best 8–24 hours.
Shape
  1. Lightly flour counter + cutter.
  2. Roll dough to 0.55–0.60 inch thickness.
  3. Cut doughnuts + holes.
  4. Transfer to a sheet pan.
  5. Freeze 7–8 minutes before frying for clean flips and perfect definition.
Make the Glaze
  1. In a bowl, whisk together 360 g (3 cups) powdered sugar, 2 Tbsp molasses, 1–2 tsp ginger, 1 tsp cinnamon, a pinch of allspice, and a pinch of salt.
  2. Add 4–6 Tbsp milk, a little at a time, until the glaze is thin, runny, and able to drip into all the cracks of the doughnuts.
Fry
  1. Heat 2.5–3 inches of oil in a Dutch oven to 335°F.
  2. Add doughnuts — the temp will naturally settle to 320–325°F, the ideal gingerbread frying zone.
  3. Fry 2 minutes per side until puffy, crackly, and golden brown (not dark).
Drain
  1. Place doughnuts on paper towels → cooling rack.
Glaze
  1. Let sit 5 minutes before glazing.
  2. Dip warm doughnuts, allow excess to run off, and let the glaze set for 10–15 minutes.

Notes

Tips & Tricks

  • Chill dough 4 hours minimum — overnight gives the best height and cleanest cracks.
  • Roll slightly thicker than ½ inch for that classic old-fashioned shape.
  • Freeze cut doughnuts 7–8 minutes before frying to prevent tearing + absorb less oil.
  • Use 2.5–3 inches of oil — shallow oil = greasy doughnuts.
  • Start at 335°F; fry at 320–325°F for the perfect golden color.
Glaze warm (not hot) for the crackly finish.

Storage

  • Room Temp: Best the same day, up to 1 day.
  • Refrigerator: 2 days (glaze softens).
  • Freezer: Freeze unglazed doughnuts up to 2 months; thaw and warm before glazing.