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Gingerbread Baked Donuts

Gingerbread Baked Donuts

Ginger spiced baked donuts with a sweet icing and mini gingerbread men
Course Dessert
Cuisine British
Keyword Donut
Prep Time 30 minutes
Cook Time 12 minutes
Servings 12
Calories 222kcal
Author thebakingexplorer


For the donuts

  • 225 g Self raising flour
  • 115 g Light brown soft sugar
  • 2 tsp Ground ginger
  • 1 tsp Mixed spice
  • 175 ml Milk Cow's or plant milk
  • 30 ml Vegetable oil
  • 2 Eggs large
  • 50 g Golden syrup
  • Butter for greasing

For decoration

  • 250 g Icing sugar
  • ½ tsp Ground ginger
  • 1 tsp Vanilla extract
  • 2-3 tbsp Milk
  • 12 Mini gingerbread men


  • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and grease two 6-hole donut tins with butter or a baking spread (or one 12-hole donut tin)
  • In a mixing bowl stir together the self raising flour, light brown soft sugar, ground ginger and mixed spice
  • In another mixing bowl or a jug, whisk together the milk, vegetable oil, golden syrup and eggs
  • Pour the milk mixture into the flour mixture and whisk everything together until smooth and combined
  • Divide the batter between the trays. You can put the batter into a piping bag or a jug to make it a bit neater to dispense into the trays, but you can do it with a spoon too
  • Bake them for 12 minutes, then remove them from the tin (I use a spoon to gently prise them out) and leave to cool on a cooling rack
  • To decorate, set the donuts onto a cooling rack with a baking tray or some baking paper underneath to catch any drips
  • Make the icing by mixing the icing sugar, milk, vanilla extract and ground ginger together
  • Spread the icing onto the top and more rounder half of the donuts and place back on the rack to set
  • Top each donut with a mini gingerbread biscuit - the biscuits will go soft after being in contact with the donuts for a while so add them as close to serving as you can
  • Store leftover in an airtight container and eat within 3 days


  • Make sure your ingredients, particularly the eggs, are at room temperature before you start baking.
  • You can use caster sugar instead of light brown soft sugar for this recipe if you prefer, or if you can't get hold of light brown soft sugar.
  • You can use a different type of oil besides vegetable oil. I'd recommend one that doesn't have a strong flavour, canola and sunflower oil would both work well.
  • Mixed spice is a British spice blend containing cinnamon, coriander seed, nutmeg, clove, pimento and ginger. If you can't get hold of it, you can use a Pumpkin Spice mix instead. For this recipe, you can either omit it, or replace it with ½ tsp cinnamon and ½ tsp ground nutmeg.
  • Golden syrup is sold all over the world, so check the international section in your supermarket if you're not based in the UK. You can also buy it online from Amazon (see link below). If you can't get hold of it, light corn syrup is the closest thing to it, however I've not tested this recipe with light corn syrup. You may also like to add 1 tbsp black treacle (also known as molasses) to help the sponge go a darker golden colour.
  • You will need a 12 hole donut pan (or two 6 hole donut pans) to make this recipe, check the recommend equipment section for a link to the one I use.
  • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
  • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.


Calories: 222kcal | Carbohydrates: 48g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 21mg | Potassium: 72mg | Fiber: 1g | Sugar: 34g | Vitamin A: 68IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg