Gingerbread doughnuts

On a recent girls weekend away to the Blue Mountains my friends and I discovered an amazing shop dedicated to all things gingerbread.

Housed in an old church in Katoomba the smell of gingerbread wafted out as soon as we stepped into this shrine to all things gingery.

Having spent the day easting and coffeeing we had no room for even a skerrick of food of any description. I did, however, buy some gingerbread to take home to Miss9.

If you are in the Blue Mountains check out The Gingerbread House on Waratah Street. It is an easy walk from the main drag, down the hill towards the Three Sisters.

I also brought home the desire to bake something gingerbread-y and decided to create home-made baked gingerbread doughnuts. I have mentioned my love affair with my donut pans previously. These pans come in normal and mini size. I used mine all the time and would not be without them. Baked doughnuts are more cake-like than their fried counterparts and are best eaten soon after baking.

I finished my doughnuts with my favourite dark chocolate ganache then decorated them with finely chopped crystalized ginger. They were, to quote someone, delicious.


1 cup self raising flour

1/3 cup brown sugar

1/2 cup milk

2 teapsoon ground ginger

½ teaspoon allspice

1 egg

30 grams unsalted butter, melted

1/4 cup milk

1/4 cup Greek yogurt

1 teaspoon vanilla extract

chocolate ganache (recipe here: and crystallized ginger to decorate


Preheat oven to 180C and in a large, heat-proof bowl whisk flour, sugar, ginger and allspice together.

In a jug whisk together the egg, butter, milk, yogurt and vanilla.

Grease a doughnut pan with cooking spray. Fill a large ziplock bag with the mixture, snip off one corner and pipe into pan.

Depending on size of pan bake for between 11 & 15 minutes / until a skewer comes out clean and they are golden on top.

Cool completely on wire rack before topping with ganache and ginger.