Christmas Tunes

I’m excited. Excited and super busy but that’s not the point.
I just love Christmas so much, I can hardly find the right words to tell you.

But to get you in the spirit, here are some tunes. Enjoy :)

Have a gorgeous Advent and don’t let the christmas-crazy get to you. Enjoy it and take some time for yourself. It really is the most magical time of the year.

Gingerbread Doughnuts


My personal Christmas-Countdown officially began yesterday. I was trying to hold myself back for about two weeks now, but this weekend all major Christmas markets in Vienna opened and now there’s no stopping my Christmas obsession anymore. I’ll head to a Christmas market later today for a hot punch, maybe some roasted chestnuts and sugared almonds. Mhmmmm. I literally cannot wait. I’ve already picked out one of my Christmas-jumpers to wear.
The city has been preparing for these markets for a few weeks now and in the past couple of days you could already smell it in the air: the sweet scent of hot punch, roasted chestnuts, mulled wine and… Christmas.

I have a rather large list of cookies I want to (or rather have to, thanks to my mum) make, however, I decided to start slow, namely with Gingerbread Doughnuts.
I found the recipe online and I’ve been itching to try making doughnuts myself for a while anyway, so I figured – why not give it a try?

2 ⅔ c flour
½ c brown sugar
1 Tbsp baking powder
½ tsp salt
3 1/2 Tbsp gingerbread spice blend
¾ c milk
3 Tbsp honey
1 egg
4 Tbsp butter, melted and cooled to room temperature
1 tsp vanilla
Oil for frying

1 Tbsp milk
1 tsp vanilla
1 ¾ c powdered sugar
Sugar Coating
3 Tbsp sugar
1 tsp cinnamon


What to do
Stir together the flour, 1/2 cup sugar, baking powder, salt, and the spice blend. Make a well in the center and pour in the milk, honey, egg, butter, and vanilla. Mix until it’s well combined. Cover and refrigerate for at least 1 hour.
Heat oil in a deep skillet or deep-fryer to 375°F (185°C). On a floured board, pat or roll the chilled dough out to 1/2 inch thickness. Cut out doughnuts to your preferred size. Use a smaller cutter to cut holes from center.
Fry doughnuts in hot oil until golden brown, turning once (about 1 minute per side.) Remove from oil to drain on a rack set over newspaper.
For the glaze: combine glaze ingredients in a bowl and dip the donuts in them to coat. For the sugar coating: combine sugar and cinnamon in a bowl and roll donuts to coat on all sides.

Source (I adapted and changed a few things. Mainly only because I’m really lazy and didn’t have much time.)