GINGERBREAD DONUTS WITH BROWN BUTTER GLAZE

INGREDIENTS:

3/4 cup all-purpose flour

1 tablespoon cornstarch

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 teaspoon ground ginger

3/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon clove

1 egg

5 tablespoons dark brown sugar

2 tablespoons vegetable oil

2 tablespoons molasses

2 tablespoons milk

1 teaspoon vanilla extract

3/4 cups chopped pecans

sprinkles for decorating

For the glaze:

3 tablespoons butter

2 tablespoon milk

1/2 cup confectioner sugar

pinch of salt

INSTRUCTIONS:

Preheat oven to 375 degrees F. Spray a 6-cavity donut baking pan with cooking spray.

Combine the first nine dry ingredients in a small mixing bowl. In a larger bowl, whisk egg, brown sugar, oil, molasses, milk, and vanilla extract until smooth and well combined. Gradually add the dry ingredients to the wet, using a wooden spoon or rubber spatula until blended. Do not over mix.

Pipe batter (from a plastic bag with a corner cut off) or spoon into each donut pan cavity, filling each no more than 3/4 full. Bake for 6-8 minutes or until a toothpick comes out with a few dry crumbs attached. Allow to cool for 5 minutes, then turn donut out onto a cooling rack.

To make the glaze: heat butter in a small saucepan on medium, stirring frequently. Butter will become bubbly and milk solids will collect on the bottom. Cook until milk solids turn golden brown (about 3-4 minutes). Keep a close eye on it was it will go from golden brown to burnt quickly. Immediately pour into a small mixing bowl. Whisk in sugar, milk, and salt until smooth and creamy. The consistency should be dip-able but thick enough to hold its shape. Add a few drops of milk or tablespoons of sugar as needed for the desired consistency.

Dip donut halfway into glaze. Roll into a bowl of chopped walnuts. Add sprinkles. Serve.

Makes 6 donuts.