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Gingerbread Doughnuts



  • 1/2 cup firmly packed dark brown sugar
  • 1 egg, beaten
  • 1/2 cup molasses
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 3 teaspoons ginger
  • 1/2 teaspoon salt
  • 2 1/2 to 3 cups sifted flour
  • 1/2 cup dairy sour cream

Lemon Glaze

  • 1 cup sifted confectioners' sugar
  • 1 tablespoon light cream
  • 1 teaspoon lemon juice
  • 1/2 teaspoon grated lemon peel


  1. Combine brown sugar and well beaten egg. Stir in remaining ingredients, except flour and glaze. Work as quickly as possible adding just enough flour to make a soft dough. Flour your hands and pull off 4 pieces of dough, each the size of a plum. Roll each piece quickly between the hands to make a strip, then form a ring, pinching ends together.
  2. Drop at once into hot fat (360 degrees F). Cook 4 doughnuts at a time. Keep turning them until they're brown on each side.
  3. Drain. Dip tops of warm doughnuts into Lemon Glaze.

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