Recipe For Gingerbread Donuts with Lemon Glaze


Oh Boy! Do my kids ever love gingerbread. Each year I make gingerbread boys and hang them from our dining room chandelier. Except, I didn’t do it last year because in the house we were renting there was a fan above the table. That little fact didn’t prepare me for this year. I made a batch on November 29th. As per usual, I over-baked the batch that was to be hung so they’d be nice and dry and stay up for a week or two. Ha! I was used to Arizona dry weather.

I hung them at 9pm. By 5:45am when my two oldest boys were eating breakfast, 5 out of 8 lay on the table. By 7:30am when my other three kids were eating, the last of the 8 was down. And eaten. Even in the “dry season,” it is too moist in Florida to hang my cookie decorations. I am SO bummed.

I had plans to finally use my gingerbread Nativity cookie set this year, too. I can just picture the carnage, so I may just skip the scene and use the smaller cookie cutters to make frosted cookies. Sigh.

With that discouraging experience behind me, I knew that whatever I made for today had to be moist to begin with. It’s been a while since I made donuts, so I thought I would tackle a gingerbread cake type donut. I think a lemon sauce over gingerbread is just about the best thing ever, so I put a lemon rind glaze on them. The recipe made about 18 good sized donuts. The family attacked them with their usual gusto. For a few moments, I truly wished I weren’t a gluten free stick in the mud and could have eaten them, too.

1. Info for Gingerbread Donuts with Lemon Glaze

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: unavailable
  • Calories: unavailable

2. Ingredients for Gingerbread Donuts with Lemon Glaze

  • 2 eggs
  • 2 tbsp oil
  • 4-4½ cups self-rising flour
  • 1½ tsp ginger
  • 1 tsp cinnamon
  • 1;2 tsp cloves
  • vegetable oil for frying
  • rind of 1 lemon
  • juice of ½ lemon or 2 Tbsp
  • enough water to make ⅓ cup when combined with juice
  • 1½ cups powdered sugar

3. Directions:

  1. Beat eggs with mixer.
  2. Add sugar, molasses and oil, mixing well.
  3. Add milk and mix again.
  4. Combine dry ingredients and add to egg mixture.
  5. Refrigerate 2 hours.
  6. Roll dough out on well floured board to ½ inch thickness.
  7. cut with donut cutter or floured glass.
  8. Fry in 1 inch of oil at 350 degrees.
  9. Flip after about 2 minutes or when edges begin to darken significantly.
  10. Cook on second side for another two minutes or until it matches the first side.
  11. Drain on paper towels.
  12. Prepare glaze by combining lemon juice, rind and water in a microwave safe measuring cup.
  13. Heat to boiling in microwave.
  14. Whisk hot water into powdered sugar.
  15. Dip one side of cooled donuts into glaze and place on rack to dry,

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