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Gingerbread Doughnuts

1/2 cup firmly packed dark brown sugar
1 egg, beaten
1/2 cup molasses
1/2 teaspoon baking soda
2 teaspoons baking powder
3 teaspoons ginger
1/2 teaspoon salt
2 1/2 to 3 cups sifted flour
1/2 cup dairy sour cream

Lemon Glaze:
1 cup sifted confectioners' sugar
1 tablespoon light cream
1 teaspoon lemon juice
1/2 teaspoon grated lemon peel

Combine brown sugar and well beaten egg. Stir in remaining ingredients, except flour and glaze. Work as quickly as possible adding just enough flour to make a soft dough. Flour your hands and pull off 4 pieces of dough, each the size of a plum. Roll each piece quickly between the hands to make a strip, then form a ring, pinching ends together. Drop at once into hot fat (360 degrees F). Cook 4 doughnuts at a time. Keep turning them until they're brown on each side. Drain. Dip tops of warm doughnuts into Lemon Glaze.