Providence Journal video by Sandor Bodo
PROVIDENCE, R.I. -- Chef Gary Welling, department chair of Baking and Pastry at Johnson & Wales University, shows us how to make gingerbread donuts with a maple honey glaze.
This is a cake-type doughnut rather than one with yeast-raised dough. For the dough, he mixes the dry ingredients together, then mixes the wet ingredients and then adds them together in the mixer along with some brown butter that he prepares on the stove.
After a proper mixing, the dough is chilled for one hour, rolled out and round cutters are used to shape the doughnuts. A deep-fryer set at 370F fries the doughnuts until they are cooked.
Chef Welling makes a glaze with powdered sugar, maple syrup, honey and milk, and dips the donuts into the glaze to finish them off in tasty style.