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Gingerbread flavoured doughnuts in Christmas serving
Spiced gingerbread doughnuts, soft and airy with a festive aroma

Gingerbread doughnuts

Author: Flavelo
Recipes Cakes and Desserts
This recipe is a meeting of two great favourites: the light, airy texture of carnival doughnuts unites with the spicy, warming aromas of gingerbread. The neutral taste of the yeast dough is permeated by the essential oils of the spices, which truly unfold when fried in hot oil.
🕒 Prep Time 1 hr 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr 35 mins
🍽️ Servings 8 servings
🔥 Calories 310 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large kneading bowl
  • Doughnut cutter or glass
  • Deep pan or pot for frying
  • Slotted spoon
  • Kitchen paper

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Make a starter: crumble the yeast into the lukewarm milk, add a little sugar and flour, then let it foam for 10-15 minutes.

Tip: Yeast fungi need warmth and food (sugar) to activate.
2 ✓

Mix the flour with the salt and spices (cinnamon, ginger, cloves) in a bowl.

Tip: Mixing spices dry ensures there are no intense spice clumps in the dough.
3 ✓

Add the bloomed yeast, egg, honey and melted butter to the flour. Knead into a soft, elastic dough that comes away from the side of the bowl.

Tip: Gluten network forms during kneading, which holds the gas bubbles created during proving.
4 ✓

Cover with a tea towel and prove in a warm place for approx. 1 hour until doubled in size.

Tip: A warm environment speeds up the yeast's work.
5 ✓

Turn the dough out onto a floured board, roll to finger thickness, and cut out circles. Cover and rest for another 15 minutes.

Tip: The secondary proving makes the inside of the doughnut truly light.
6 ✓

Heat the oil to medium temperature. Fry the doughnuts for 2-3 minutes per side until dark golden brown.

Tip: If the oil is too hot, the outside burns while the inside stays raw. If too cold, it soaks up oil.
7 ✓

Drain on kitchen paper. While still warm, toss in icing sugar or drizzle with honey.

Tip: The kitchen paper absorbs excess fat from the surface via capillary action.

Recipe FAQ

Why didn't the doughnut get a ribbon (white line)?
Usually temperature is key: if the dough, kitchen or ingredients are too cold, the yeast doesn't work properly. Prove in a draught-free, warm place!
Why is the middle raw?
The oil was too hot. The outside burnt before the heat reached the centre. Fry slower, on medium heat.

Ingredients

  • 500 g Plain flour (sieved)
  • 200 g Honey
  • 50 g Granulated sugar
  • 250 ml Milk (lukewarm)
  • 25 g Fresh yeast
  • 1 tsp Ground cinnamon
  • 1 tsp Ground ginger
  • 0.5 tsp Ground cloves
  • 1 unit Egg (room temperature)
  • 50 g Butter (melted, but not hot)
  • 1 pinch Salt
  • 500 ml Cooking oil (for frying)