Trade your chestnuts for donuts this Christmas…

By Beth Brown

Baked Donuts

Looking for something different to leave out for Santa this year? Your friends and family will go nuts for donuts, especially when they are topped with gingerbread glaze, luscious Callebaut chocolate icing, and merry and bright holiday sprinkles!


And the best part? These delicious donuts are baked, not fried,  (and the chocolate sprinkles are all-natural!!) which means you can justify eating two (or five!) Hey, someone’s got to eat the treats (and milk) left out for Santa!


This recipe, adapted from, is versatile and customizable!


For the Brown Sugar Donuts:
  • 2 cups all purpose flour
  • 3/4 cup brown sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp Monin Spiced Brown Sugar Syrup
  • 2 eggs
  • 3/4 cup milk
  • 2 Tbsp butter, melted

for gingerbread donuts, add:

  • 1/2 tsp ginger
  • 1 tsp cinnamon
  • 1/4 tsp all spice
  • 1/8 tsp fresh ground nutmeg
  • 1/8 tsp ground cloves
  • 3 tablespoons molasses
for the Glaze:
  • 1/2 C Half & Half
  • 2 tsp Blue Cattle Truck Mexican Vanilla or Monin Gingerbread Flavored Syrup
  • 4 1/2 cup powdered sugar
  • sprinkles & crushed peppermints


  1. Preheat oven to 325. Using your KitchenAid Mixer with the batter blade attachment, cream butter and sugar until smooth. Add milk, eggs, syrup and salt and mix on medium. Slowly add flour, baking powder and baking soda and mix until combined. Spoon dough into a piping bag, draped inside a tall glass. Cut the tip from the bag and pipe dough into the USA Donut Pan until each space is 1/2 – 3/4 full. Bake for about 12 minutes.
  2. While donuts are baking, whisk together all glaze ingredients in a shallow bowl, wide enough for dipping the donuts.
  3. Allow donuts to cool on a cooling rack for 5 minutes before removing from pan. Once completely cool, dip donut tops into glaze and return to cooling rack so excess glaze can drip over the sides. Once glaze is no longer ‘running’, sprinkle with toppings and let glaze set. If using the drizzle spoon, for a completely smooth surface, drizzle second color glaze while first coat is still flowing, for a raised drizzle, allow first coat to set. Make sure to scrape excess glaze from the bottom of the spoon by dragging across the lip of the bowl to avoid drips and for more control of the drizzle tip.


We made brown sugar donuts and gingerbread donuts, which were both delicious with our gingerbread glaze and chocolate icing.


The USA Donut Pan has a nonstick silicone coating, which makes it easy to clean, and donuts come out easily with just a spritz of Vegalene spray!


We had so much fun decorating these, and with the help of our holiday sprinkles, CK Products gel food coloring set, and the drizzle spoon – we got beautiful results.


Bake up a new holiday tradition this season, and wow your family, guests, and taste buds!



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