Gingerbread Doughnut

Adapted by
April 2016
Yield: 2 dozen doughnuts


Gingerbread Dough:
22.02 ounces water
1.18 ounces yeast
6 ounces molasses
25.27 ounces bread flour
14.71 ounces pastry flour
2.52 ounces milk powder
0.68 ounce baking powder
0.68 ounce salt
0.4 ounce nutmeg
0.4 ounce ginger
0.2 ounce clove
0.2 ounce cinnamon
7.36 ounces butter
Gingerbread Frosting:
1 quart sugar
2 cups water
2 sticks cinnamon
2 cloves
2 teaspoons ground ginger
1 teaspoon nutmeg
4 pounds powdered sugar
To Assemble and Serve:
Solid vegetable shortening


For the Gingerbread Dough

In the bowl of a stand mixer fitted with a dough hook, add water, yeast, and molasses; mix 30 seconds. Slowly incorporate flours, milk powder, baking powder, salt, and spices. When fully incorporated, add butter. On speed 1, mix for 5 minutes. Increase to speed 2 and mix 5 minutes. Bulk ferment dough until doubled in size, 10 to 30 minutes. Onto a clean work surface, roll out dough to ¾ inch thick. Using a snowflake cutter, cut dough into shapes. With a small circle cutter punch out center. Reserve scrap dough, knead into a ball, and relax for 10 minutes. Roll out dough and cut out doughnuts. (Any remaining dough should be used for apple fritters.)

For the Frosting

In a saucepot over medium-high flame, combine sugar, water, cinnamon, cloves, ginger, and nutmeg. Bring to a simmer and remove from heat. In a mixing bowl, stir to combine syrup and powdered sugar. 

To Assemble and Serve

In a deep fryer, heat shortening to 375°F. Place shaped doughnuts onto a doughnut frying screen, and place in the proofer. Once the donuts have doubled in size, fry until golden brown, about 90 seconds per side. Remove from the fryer and allow the excess oil to drain. While warm, coat with Gingerbread Frosting. Garnish with sprinkles before Gingerbread Frosting sets.