Hello hello! I hope you had a good week! Mine was unintentionally relaxing meaning I didn't study nearly enough but I'm on a 2 month rotation so exams won't happen until after January and Christmas is around the corner so it's getting entirely too distracting to study. Instead I'm listening to the new Pentatonix song, watching old seasons of The Great British Bake Off and practicing my British accent, and finishing up some gift shopping. I've got some already for the siblings, but finding something for the parentals is proving to be difficult. So today I'll likely be making a trip to the mall and hoping that the little light bulb in my head will turn on so I can leave with a great gift for my two very special parents. And probably some extra gifts for everyone else too.
Hopefully along with some shopping I'll also have time to bake some of these chai spiced snowball cookies and make some pretty wrapping for all the gifts. And practice my singing for the med school talent show. And potentially watch football with my homies. And sneak in a little studying, I guess. So many fun things to do, so little time! But it's okay, because I've got my Christmas music and the new Serial episode to get me going.
I made these a while ago and then forgot to share them, then decided not to, then changed my mind again, so here we are. It's a little tedious to boil down the pear cider (which is why I initially decided against sharing) but once it's reduced down the donuts themselves are not difficult and they taste oh so amazing that it's worth it. It's the softest donut I've baked so far and it's covered in a sweet ginger glaze that makes me want to eat two (okay, maybe three) in a row. I imagine it would taste pretty great with some cozy chai, a soft blanket of snow, a warm thick blanket, and whatever Christmas music you please playing in the background. So if you want to wait for snow (no winter wonderland here yet), I wouldn't be offended. But if you don't, that's not a problem either.
Baked pear cider donuts, adapted from Molly Yeh of My Name is Yeh
- 1/2 cup sugar
- 1 1/4 cup all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 egg
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 1/4 cup reduced pear cider (to reduce, boil 2 bottles of pear cider in a saucepan over low heat until it has reduced down to 1/4 cup)
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons reduced pear cider
- 2 tablespoons whole milk
- 1/2 tablespoon ground ginger
- Preheat oven to 375 F. Spray a donut pan with cooking spray. Set aside a pastry bag and piping tip.
- In a large bowl, mix the sugar, flour, salt, baking powder, baking soda, and ground ginger until combined. In a medium bowl, mix the egg, milk, oil, vanilla extract, and pear cider until combined. Pour the wet ingredients into the flour mixture and mix until just combined - do not overmix!
- Fill the piping bag with the batter and pipe the batter into the donut pan.
- Put the donut pan in the oven and bake for 12 minutes or until golden brown and springs back when touched lightly. Cool the donuts in the pan for a couple minutes, then turn out onto a cooling rack. Let the donuts cool completely before glazing.
- For the glaze, whisk all the ingredients together until it comes together as a glaze. If it's too thick, add more milk; if too runny, add more powdered sugar. Dip each donut into the glaze until it is covered completely. Allow the excess glaze to drip off, and then put on a cooling rack over a baking pan, to catch any drips of glaze. Allow for the glaze to dry, and then enjoy!