lemon + gingersnap

Alright, I know, it's been awhile. Life got busy (or maybe I just got lazy...), but I'm back with a lovely recipe that's actually been in my drawer for a month but I'm finally getting around to posting it! Yeah, I know, I'm a serial procrastinator. I'll fix that. Later.

Let me start off by saying that this recipe happened because of my love for World Market. I. Love. World. Market. They've got everything! Plus, it doesn't help that I have a severe case of the travel bug but a wallet that would rather get the vaccine against it and never have to deal with the urge to explore the world again.

Anyways, I combed through the aisles of the World Market food section and I found a few goodies that I couldn't pass up. First, I found some scrumptious-looking lemon curd from the United Kingdom. I didn't know what to do with it, but I put it in the cart and carried on. In the next aisle, I found an adorable little package of Swedish ginger cookies. Great. Those two things pair nicely. On the opposite side of that aisle, I saw little packages of Dr. Oetker's vanilla sugar. Not just any sugar, *vanilla sugar* from Germany! The idea started to form in my head...

Lemon Curd + Ginger Spice (I'll tell ya what I want, what I really really want!) + Vanilla Sugar + Crumbled Gingersnaps = Lemon Gingersnap Doughnut!

Yep! That's it. They were fantastic, and very European! Now let me share the recipe with you!

This recipe uses the basic foundation doughnut dough, found here.


for the glaze:
1 cup lemon curd
1/4 cup milk (I used whole)
1/3 cup powdered sugar
1 tbsp ginger

Combine all three ingredients, mix until smooth. Set aside for dipping later.


for the drizzle (optional):

I just used the leftover lemon curd placed in a pastry bag for a bit of an extra lemon taste! You don't have to, I just wanted a bit more citrus!


for the garnish (optional):

You can use any type of gingersnap cookies and crumble them on top of the doughnut for a bit of texture.

for the sugar coating:
4 packets of Dr. Oetker's vanilla sugar (or 1/2 cup regular white granulated sugar)
1 1/2 tsp powdered ginger

Mix the two ingredients in a gallon size bag. When doughnuts are done frying and have slightly cooled, drop in the bag and coat the doughnuts with the sugar mixture.

for the assembly:

After the doughnuts have been coated in the sugar mixture, dip the tops into the glaze that was set aside earlier. If you decide to use the lemon curd for a drizzle, place in a piping bag and drizzle it on top of the doughnut. Crumble the gingersnap cookies on top of the
doughnut for adding texture and taste.

I know you want to make some of these spiced pieces of deliciousness yourself! Here's a printable version of the recipe.

There you have it! 'Til next time,