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Baked Gingerbread Doughnuts
Food & Drink
1¼ cups cake flour
½ cup sugar
¼ cup brown sugar
1¼ tsp baking powder
1 tsp ground ginger
½ tsp cinnamon
¼ tsp ground cloves
¼ tsp salt
1 large egg
¼ cup milk
3 Tbsp unsalted butter, melted
3 Tbsp International Delight Gingerbread Latte creamer
For the Glaze
½ cup powdered sugar
½ tsp vanilla
1 Tbsp milk
Preheat oven to 425°F. Lightly grease doughnut pan; set aside.
In a medium bowl, add all of the dry ingredients (cake flour, sugar, brown sugar, baking powder, ginger, cinnamon, cloves and salt). Stir until well mixed.
In a separate bowl, whisk together the egg, milk, melted butter and Gingerbread Latte creamer.
Add the liquid ingredients to the dry ingredients; stir until just mixed.
Spoon or pipe the batter into the greased doughnut pan. (Tip: Fill each doughnut circle about half full of batter.)
Bake at 425°F for 12-14 minutes, or until doughnuts begin to turn golden brown on the edges.
Let doughnuts cool in the pan.
Meanwhile, make the Glaze by combining the powdered sugar, vanilla and milk. Once doughnuts have cooled, turn them out of the pan. Drizzle tops of doughnuts with Glaze. Let Glaze dry (~15 minutes) before serving.