Baking, Breads, Muffins & Donuts

Baked Molasses Donuts

Baked Molasses Donuts

Donuts. I am sure I am going to turn into a donut at any moment. Maybe this donut pan is my little way of keeping our family donut tradition alive via a slightly healthier modern way? My grandmother was the queen of donuts. She used to make molasses donuts every fall. Fall is here. The government is shut down. What to do, what to do?! Lets just make some molasses donuts, bake them instead of fry, shake them around in some cinnamon sugar and call it a day!

Baked Donuts, Cinnamon Sugar Topping

I did not want these donuts to be too sweet. I loosely based the recipe on that pumpkin/ fall donut I made last week. I changed up a few things and just held my breath that these beauties would turn out and give me a little taste trip down memory lane at Howard’s Restaurant so many years ago.

Cinnamon Sugar Molasses Donuts

It worked. A familiar taste of childhood, distant memories of the donut days ¬†and my grandmother working away making donuts. I feel so honored to carry forward such legacies…even with slight variations. Serve this with a side of hot coffee for they are the best that way.

Thanks to one of my many teachers!

Baked Molasses Donuts

Ingredients

  • 1/4 C. coconut oil
  • 1 egg
  • 1/2 C. molasses (not blackstrap)
  • 1/2 t. cinnamon
  • 1/2 t. ginger
  • 3/4 t. salt
  • 3/4 t. baking powder
  • 1/2 C. white whole wheat flour
  • 1/4 C. white all purpose flour
  • 1 T. white all purpose flour
  • extra sugar and cinnamon for topping

Instructions

  1. Preheat the oven to 350* and prepare a donut pan with nonstick spray - or in my case I brushed on some coconut oil.
  2. In a medium bowl whisk together the coconut oil, egg and molasses until well mixed. Add in the ginger and cinnamon and combine.
  3. In a separate bowl whisk together the flours, salt and baking powder. Work the dry ingredients into the molasses mixture until just combined. Take special care to not overmix.
  4. Pipe the mixture into a donut pan. I take a big bag and fill it up with the dough mixture, snip off a corner and voila - a piping bag! Bake the donuts for 8-10 minutes until golden brown and a tester comes out clean. Let the donuts cool in the pan before removing to a wire rack to cool completely.
  5. In a small bowl, or bag, mix together some cinnamon and sugar. Gently shake the warm donuts in this mixture. Enjoy!
http://www.notquitegourmet.com/2013/10/01/baked-molasses-donuts/

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