Monday, October 7, 2013

Baked Pumpkin Donuts


 
I believe when I figured out the magic combination for donuts, I may have created a monster. Tonight the monster wanted pumpkin. So this recipe not only satisfied the monster's craving, but also took advantage of the healthy benefits of pumpkin.
This recipe gives you a soft, tender cake donut with a spiced pumpkin aroma. The glaze on top is reminiscent of the classic powdered donut with a hint of cinnamon. These are perfect with a nice hot cup of coffee or warm apple cider.
FOR THE BATTER
4 Cups All Purpose Flour
1 1/2 Cups Sugar
4 teaspoons Baking Powder
1 teaspoon Salt
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
15 ounces (weight) Pure Pumpkin Puree
1/2 Cup Milk
2 teaspoons Vanilla
4 Eggs, Lightly Beaten
FOR THE GLAZE
1 Cup Powdered Sugar
1/4 teaspoon Cinnamon
1/4 teaspoon Vanilla
2 teaspoons Milk

Yield: 2 dozen
1. Combine all dry ingredients in the bowl of a large mixer.
2. In a separate bowl, combine the wet ingredients.
3. Slowly stream the wet ingredients into the dry with the mixer on LOW.
4. Turn the mixer to MEDIUM speed and beat for 30 seconds.
5. Thoroughly grease a donut pan.
6. Spoon 2 Tablespoons of batter into each form.
7. Bake at 325 degrees for 10 minutes.
8. Carefully remove from the pan and allow to cool on a wire rack.
9. In a small bowl, combine the glaze ingredients.
10. Invert the slightly cooled donuts and dip into the glaze. Place back on the rack and allow to cool.

Note: Make sure to grease the pan well between each batch.

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