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Molasses doughnuts


When it’s time for a real treat, what can be better than doughnuts? And these ones are something special with a splash of molasses in the glaze.

Recipe courtesy of Geir Simensen, Scanway Catering


For dough:
  • 8 cups (2 L) pastry flour
  • 2 tsp (10 ml) baking powder
  • 3 tsp (15 ml) salt
  • 1/4 tsp (1 ml) ground cinnamon
  • 2 tsp (10 ml) ground ginger
  • 1 tsp (5 ml) ground nutmeg
  • 1 1/2 cups (375 ml) sugar
  • 3 eggs
  • 3 egg yolks
  • 2 cups (500 ml) whole milk
  • 6 Tbsp (90 ml) lard
  For molasses glaze:
  • Your favourite fondant recipe with molasses to taste.


  1. Mix dry ingredients together, incorporate wet ingredients. Mix until blended, do not over mix.
  2. Heat deep fryer oil to 375°F (190°C).
  3. Fry in oil until golden brown using doughnut hopper.
  4. Slowly heat fondant over pot of simmering water, until slightly warm. Stir in molasses to taste.
  5. Dip doughnuts in glaze after they’ve cooled.
  6. Let dry on wire rack. Yields about 30.

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