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Gingerbread Stuffed Donuts

  • Prep 5 min
  • Total 3 hr 30 min
  • Ingredients 16
  • Servings 8
  • Pinterest
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  • Save
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A delicious sweet treat full of warm, fall-spiced custard. MORE+ LESS-

Honeysuckle
November 15, 2016

Ingredients

For Gingerbread Custard

1 1/3
cups whole milk
1/2
teaspoon vanilla extract
1
tablespoon molasses
1
tablespoon ground ginger
1
tablespoon ground cinnamon
1/2
teaspoon nutmeg
1/2
teaspoon allspice
1/2
teaspoon cloves
1/3
cup granulated sugar
2
tablespoon cornstarch
1
egg
2
tablespoons unsalted butter

For Donuts

1
cup sugar
1
tablespoon ground cinnamon
4
cups vegetable oil
1
can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated biscuits

Steps

Hide Images
  • 1
    Heat a medium saucepan over medium heat. Combine 1 1/3 cups whole milk, 1/2 teaspoon vanilla extract, 1 tablespoon molasses, 1 tablespoon ground ginger, 1 tablespoon ground cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon allspice and 1/2 teaspoon cloves in the saucepan and cook until it starts to boil gently.
  • 2
    Meanwhile, in a small bowl, mix 1/3 cup sugar, 2 tablespoons cornstarch and 1 egg to make a paste.
  • 3
    Once the milk mixture starts to gently boil, turn down the heat to medium-low and pour half of milk mixture into egg paste to temper. Mix well and transfer mixture back into saucepan.
  • 4
    Whisk continuously until milk mixture starts to thicken, about 2-3 minutes.
  • 5
    Remove from heat and transfer to bowl. Add 2 tablespoons butter, 1 tablespoon at a time. Mix well. Cover custard with plastic wrap, making sure the plastic wrap touches the top of the custard to prevent any skin from forming. Chill 3 hours to overnight.
  • 6
    When custard is chilled, mix 1 cup granulated sugar and 1 tablespoon cinnamon in a shallow bowl. Set aside.
  • 7
    Heat 4 cups vegetable oil over medium heat until deep-fry thermometer reads 375°F. Place biscuits in oil and fry on each side for 2 minutes or until golden brown and cooked through. If temperature lowers, let oil get back up to temperature before frying more.
  • 8
    Remove cooked donuts with slotted spoon and coat each side with sugar-cinnamon mixture while still hot. Let cool on cooling rack.
  • 9
    Add gingerbread custard to piping bag and poke hole in the side of each donut with a wooden spoon. Squeeze custard into donut until it’s heavy and starts to expand.

Expert Tips

If you don’t have a piping bag, fill a gallon size zip-top bag with custard and make a small cut off of one corner. Use zip-top bag just as you would a piping bag to fill donuts with custard.

Nutrition Information

No nutrition information available for this recipe

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