Fifth Day of Christmas: Gingerbread Doughnut Holes

Remember that song about the Twelve Days of Christmas? Sure you do. There were some drummers, some birds, some rings… Yeah, it’s not that important. That’s why we’re giving you our own take, one number a day until Christmas, so that you can celebrate the holidays by making something you’d actually want to eat. Now get counting and cooking.


Unless you just got engaged or are a successful slight-of-hand magician, chances are golden rings don’t play a major part in your life. Besides, who needs five golden rings? That just seems excessive, though it’s admittedly the most fun line of the song to belt out.

But this isn’t a recipe about excessive jewelry. I’m here to talk about the only kind of golden ring that matters: a doughnut. We at Silver Spork like to shake things up, so we’re bringing you what the other guys left out—the doughnut hole. I love doughnut holes because they allow you to completely ignore any conceptions of what’s an appropriate amount of delicious fried dough to eat. Go past one or two doughnuts and people will start to give you judgmental looks, but how many doughnut holes is an appropriate amount? Five? Eight? All of them? This is lawless ground and thus a ripe opportunity to indulge with impunity. Rock on with your Christmas selves and shout FIIIIIIIIIIIIIIIIIIVE GOOOLDEN RIIIIIINGS as you pop these bad boys in your mouth. They’re gingerbread flavor, for Christ’s sake.

Gingerbread Doughnut Holes

2 cups baking mix
¾ cup sugar, divided
1 and ½ teaspoons ground ginger
1 teaspoon pumpkin pie spice
2 tablespoons milk
1 tablespoon molasses
2 eggs, beaten
Vegetable oil for deep frying
2 teaspoons ground cinnamon

In large bowl, stir baking mix, ¼ cup of the sugar, the ginger, and the pumpkin pie spice. In small bowl, mix milk, molasses and eggs. Add milk mixture to dry ingredients, stirring until smooth.

In deep fryer or 3-quart heavy saucepan, heat oil to 350 degrees F. In small bowl, mix remaining ½ cup sugar and the cinnamon; set aside. Drop batter by tablespoonfuls into hot oil; cook 2 minutes, turning once, until brown. Drain on paper towels; roll warm doughnut holes in cinnamon-sugar. Now eat all of them at once. It’s impossible not to.

Post by Bailey James. Recipe from