You can substitute seeds from 1/2 vanilla bean. You’ll use 3-4 tbsp. of batter for each doughnut. Doughnut cavities need to be filled almost to the top to get the classic doughnut shape when baked. Don’t worry if you have a bit of batter remaining.
1 tsp ground cinnamon
1/3 cup butter (unsalted and softened)
1/2 tsp vanilla bean paste
1/2 tsp ground ginger
1/2 cup brown sugar (packed)
1/2 tsp Clabber Girl Baking Powder
1 large egg
1/4 tsp Clabber Girl Baking Soda
1/2 tsp vanilla extract
1/4 tsp salt
1/2 cup sour cream
1/4 tsp ground nutmeg
Glaze:
Doughnut:
1/4 tsp ground allspice
3/4 cup powdered sugar
1 1/2 cup all-purpose flour
1/8 tsp ground cloves
3 – 4 tbsp milk
Preheat oven to 350° F. Grease a 6-cavity doughnut pan by lightly brushing with oil (butter) or spraying with non-stick spray. Doughnut Preparation: Whisk together flour, cinnamon, ginger, Clabber Girl Baking Powder, Clabber Girl Baking Soda, salt, nutmeg, allspice, and cloves then set aside. Using an electric mixer on medium speed cream butter and brown sugar together until light and fluffy. Add egg, vanilla, and mix well. Reduce mixer speed to low. Add flower mixture in 3 portions, alternating with 2 portions of sour cream. Mix just until combined (batter will be thick). Divide batter evenly among doughnut pan cavities, filling each to almost full. Bake 12 to 15 minutes or until a toothpick inserted into the middle of doughnut comes out clean. Allow doughnuts to cool in pan for 10 minutes. Then remove to a wire rack to finish cooling. Glaze Preparation: Whisk together powdered sugar, 3 tbsp. of milk, and vanilla bean paste. Add more milk if necessary to achieve desired consistency.
1 tsp ground cinnamon
1/3 cup butter (unsalted and softened)
1/2 tsp vanilla bean paste
1/2 tsp ground ginger
1/2 cup brown sugar (packed)
1/2 tsp Clabber Girl Baking Powder
1 large egg
1/4 tsp Clabber Girl Baking Soda
1/2 tsp vanilla extract
1/4 tsp salt
1/2 cup sour cream
1/4 tsp ground nutmeg
Glaze:
Doughnut:
1/4 tsp ground allspice
3/4 cup powdered sugar
1 1/2 cup all-purpose flour
1/8 tsp ground cloves
3 – 4 tbsp milk
Preheat oven to 350° F. Grease a 6-cavity doughnut pan by lightly brushing with oil (butter) or spraying with non-stick spray. Doughnut Preparation: Whisk together flour, cinnamon, ginger, Clabber Girl Baking Powder, Clabber Girl Baking Soda, salt, nutmeg, allspice, and cloves then set aside. Using an electric mixer on medium speed cream butter and brown sugar together until light and fluffy. Add egg, vanilla, and mix well. Reduce mixer speed to low. Add flower mixture in 3 portions, alternating with 2 portions of sour cream. Mix just until combined (batter will be thick). Divide batter evenly among doughnut pan cavities, filling each to almost full. Bake 12 to 15 minutes or until a toothpick inserted into the middle of doughnut comes out clean. Allow doughnuts to cool in pan for 10 minutes. Then remove to a wire rack to finish cooling. Glaze Preparation: Whisk together powdered sugar, 3 tbsp. of milk, and vanilla bean paste. Add more milk if necessary to achieve desired consistency.