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Ginger Doughnut Twist

 Ginger Doughnut Twist
"Fresh doughnuts for breakfast don't get easier than this," says Tiffany Anderson-Taylor of Gulfport, Florida. "I made the glaze that night before and keep it in my refrigerator."
18 ServingsPrep: 45 min. + standing

Ingredients

  • 2 Eggland's Best Eggs
  • 1/2 cup packed brown sugar
  • 1/2 cup sour cream
  • 1/4 cup canola oil
  • 1/4 cup molasses
  • 2-3/4 cups all-purpose flour
  • 4 teaspoons ground ginger
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Additional oil for deep-fat frying
  • LEMON GLAZE:
  • 2 cups confectioners' sugar
  • 3 tablespoons milk
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon peel

Directions

  • In a large bowl, beat eggs until light and lemon-colored. Beat in the
  • brown sugar, sour cream, oil and molasses. Combine the flour,
  • ginger, baking powder, baking soda, salt, cinnamon and nutmeg; beat
  • into egg mixture just until moistened.
  • Turn onto a floured surface; knead 10 times. Divide dough into 18

2 of 2

Ginger Doughnut Twist (continued)

Directions (continued)

  • pieces. Roll each piece into a 12-in. rope. Fold in half and twist
  • several times. Pinch ends to seal.
  • In an electric skillet or deep-fat fryer, heat oil to 375°. Fry
  • twists, a few at a time, for 1 minute on each side or until golden
  • brown. Drain on paper towels.
  • In a shallow bowl, whisk glaze ingredients until blended. Dip warm
  • twists in glaze to coat. Let stand until set. Yield: 1-1/2 dozen.