Well, good morning. How did you sleep? I slept well knowing this would be on my plate this morning.
Wouldn’t it be easier to get out of bed if you knew this was in your future?
As usual, my little ones were up before 7 so to make my morning a little sweeter I made Gingerbread Doughnuts with a brown butter glaze. Plus its Christmas Eve! And honestly, who doesn’t like a warm doughnut in the morning?
First before you say it will take to long to make, it takes a few extra minutes than french toast. So trust me – give these lovely ladies a try.
I found the recipe here. I tweaked it a bit. I used vanilla almond milk instead of cow’s milk, I made large doughnts instead of minis, and I made a brown butter glaze from one of my favorite sites – shutterbean.com. I first saw this glaze when I made those amazing pumpkin donuts.
All the ingredients. Excuse the lighting, it was 6:30 and raining.
Getting ready to be piped into little circles of deliciousness.
While they’re baking brown the butter. So I’m mostly dairy free except for butter. I just couldn’t give it up.
Fresh from the oven. I usually bake them for about 11 minutes until they are slightly springy. Tip – let them cool in the pan for about 2 to 3 minutes before flipping them onto the cooling rack.
While they’re cooling finish the glaze and . . .
try to hold off this guy. If I could translate his screams, actually it was pretty easy to read him, “Get those doughnuts in my mouth – NOW! I can’t take it any longer!”
Ready for a quick dip. Try to let the glaze harden a little before eating them – if you can restrain yourself.
I told Brooks. Show me how happy you are to have doughnuts.
When asked what day it is, he said “Its time to put Jesus in his manager!”