Gingerbread Pear Donuts
Yields about 33-35 mini-donuts
Servings 12
Ingredients
- 1 cup pear cider (250 ml)
- 1 ¼ cups all-purpose flour (185 grams)
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 tablespoons olive oil
- ¼ cup brown sugar (50 grams)
- ¼ cup molasses (70 grams)
- 1 large egg
- ½ cup buttermilk (125 ml)
- 1 teaspoon vanilla extract
- ½ cup pears, peeled and finely chopped (85 grams)
- 2 cups powdered sugar (260 grams)
Instructions
- Preheat oven to 350 degrees F. Spray a mini donut pan with cooking spray.
- Heat 1 cup pear cider in a small saucepot over high heat. Bring to a boil and continue to boil until reduced to ¼ cup, about 8-10 minutes. Let cool completely.
- Combine the flour with cinnamon, ground ginger, salt, baking powder, baking soda, ground nutmeg, and ground cloves in a medium bowl.
- In a separate bowl, whisk together olive oil with brown sugar until well combined. Add the molasses, egg, buttermilk, vanilla, and 2 tablespoons of the reduced cider, whisking until well combined. Add the flour mixture, mixing just until combined. Stir in the chopped pears and transfer the donut batter to a piping bag.
- Fill the prepared donut pan with the batter. Bake the donuts for 7-8 minutes or until puffed and golden brown. Remove from the oven and let cool for 2 minutes.
- Pour the powdered sugar into a large mixing bowl or paperbag. Working with a couple donuts at a time, toss the donuts in the powdered sugar, coating all sides. Repeat with the remaining donuts. Serve warm.
Notes
Use any type of baking pear such as Anjou, Bartlett, or Comice pears.
Store donuts in an airtight container for up to 3 days.
