Have you got a recipe for Gingerbread Donuts?
Here's a recipe for Gingerbread Donuts:

Ingredients:

• 3 cups all purpose flour, plus more for dusting
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/4 cup granulated sugar
• 1/2 cup brown sugar
• 2 teaspoons McCormick® ground ginger
• 1 1/2 teaspoons McCormick® Ground Cinnamon
• 1/4 teaspoon McCormick® Ground Cloves
• 1/4 teaspoon McCormick® Ground Nutmeg
• 2 large eggs
• 1 stick unsalted butter, melted
• 1/3 cup molasses
• 2 teaspoons McCormick® vanilla extract
• 1/3 cup sour cream
• 1/2 cup whole milk
• vegetable oil, for frying

McCormick® Ginger-Cinnamon Brown Sugar Dust

• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 teaspoons McCormick® ground ginger
• 3 teaspoons McCormick® Ground Cinnamon

Special Equipment

• 3-inch round cutter
• 1¼-inch round cutter

Instructions:

1. In a large bowl and using a hand mixer, combine the flour, baking powder, baking soda, salt, granulated sugar, brown sugar, McCormick® Ground Ginger, McCormick® Ground Cinnamon, McCormick® Ground Cloves, and McCormick® Ground Nutmeg. Mix with a spatula until completely combined.
2. In a medium bowl or large liquid measuring cup, whisk together the eggs, melted butter, molasses, vanilla, sour cream, and milk.
3. Add the wet ingredients to the dry ingredients and mix on medium speed until fully combined and the batter is smooth and thick, about 3 minutes.
4. Turn the batter out onto a generously floured surface and dust more flour over the top and sides. Roll out to a 10x12-inch rectangle, about 3/4 inch thick. Dip a 3-inch round cutter in flour, then cut out as many rounds of dough as possible, dipping the cutter in flour between each cut. Make sure the donuts are not sticking to the surface. Use a 11/4-inch round cutter to cut out the center of each donut. Reroll any scraps and cut out more donuts.
5. Make the McCormick® ginger-cinnamon brown sugar dust: In a medium bowl, whisk together the granulated sugar, brown sugar, McCormick® Ground Ginger, and McCormick® Ground Cinnamon.
6. Fill a medium pot halfway with vegetable oil and heat over medium heat until the temperature reaches 350°F (180°C). Line a baking sheet with paper towels or a wire rack.
7. Working in batches of 4–5 at a time, fry the donuts in the hot oil until golden brown, 1–2 minutes per side. Use a spider or slotted spoon to transfer the donuts to the prepared baking sheet and let cool for 2 minutes. Toss 1–2 donuts at a time in the McCormick® ginger-cinnamon brown sugar dust to coat completely.
8. Serve warm or at room temperature.

Enjoy your Gingerbread Donuts!