Homemade pumpkin spice doughnuts: Difference between revisions
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Who can resist these sugar-coated [[Doughnuts]] with a seasonal topping, sent to us by [https://www.facebook.com/WoodbridgeByRobertMondavi Woodbridge chardonnay]. | |||
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|PrepTime = 1 hour 25 minutes | |PrepTime = 1 hour 25 minutes | ||
|CookTime = 20 minutes | |CookTime = 20 minutes | ||
|Image = [[Image:Homemade Pumpkin Spice Doughnuts recipe.jpg|alt=Electus]] | |Image = [[Image:Homemade Pumpkin Spice Doughnuts recipe.jpg|thumb|middle|none|alt=Electus]] | ||
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{{RecipeIngredients | {{RecipeIngredients | ||
|'''for the [[Doughnuts|doughnuts]]:'''' | |||
'''for the [[Doughnuts|doughnuts]]:'''' | |||
| 2 large [[Eggs|eggs]] | | 2 large [[Eggs|eggs]] | ||
| ¾ cup [[Sugar|sugar]] | | ¾ cup [[Sugar|sugar]] | ||
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| 1 can low-[[Fat|fat]] [[Evaporated milk|evaporated milk]] | | 1 can low-[[Fat|fat]] [[Evaporated milk|evaporated milk]] | ||
| [[Canola]] [[Oil|oil]] for [[Deep-frying|deep-frying]] | | [[Canola]] [[Oil|oil]] for [[Deep-frying|deep-frying]] | ||
|'''for the [[Maple|maple]] frosting:''' | |||
'''for the [[Maple|maple]] frosting:''' | |||
| 1 tablespoon [[Maple syrup|maple syrup]] | | 1 tablespoon [[Maple syrup|maple syrup]] | ||
| 1 cup powdered [[Sugar|sugar]] | | 1 cup powdered [[Sugar|sugar]] | ||
Revision as of 15:05, 8 December 2023
Who can resist these sugar-coated Doughnuts with a seasonal topping, sent to us by Woodbridge chardonnay.
| Homemade pumpkin spice doughnuts | |
|---|---|
 |
| Servings: | Servings: 14 - About 14 doughnuts |
| Calories per serving: | 380 |
| Ready in: | 1 hour, 45 minutes |
| Prep. time: | 1 hour 25 minutes |
| Cook time: | 20 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 14th November 2012 |
|
Best recipe reviewVery Christmassy 4/5 A seasonal treat |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- for the doughnuts:'
- 2 large eggs
- ¾ cup sugar
- 2 tablespoons unsalted butter
- 1 cup organic pumpkin puree
- 4½ cups all purpose flour (plain flour)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon pumpkin pie spice (or a mixture of nutmeg,ginger, and cinnamon)
- 1 can low-fat evaporated milk
- Canola oil for deep-frying
- for the maple frosting:
- 1 tablespoon maple syrup
- 1 cup powdered sugar
- 2 tablespoons of almond milk
- ¼ teaspoon cinnamon powder
Method
- In a medium mixing bowl, beat eggs, sugar, and butter.
- Add pumpkin puree, mix in well.
- For the dry ingredients, combine the flour, baking powder, baking soda, salt, and pumpkin spice.
- Begin to marry the pumpkin batter and alternate with the evaporated milk, folding in gently.
- Refrigerate the batter to firm for approx 1 hour before kneading.
- Turn onto a lightly floured work-surface and knead well.
- Roll to approximately ¾ inch in thickness.
- Cut with a 2½ doughnut cutter. (Alternatively, cut with the small rim of any glass jar or cup and use a small bottle to cut out the hole.)
- Fry doughnuts and doughnut holes, a few at a time, until golden (approximately 1-2 minutes on each side).
- Remove using a slotted spoon or a spider and allow the excess oil to drain on paper towels.
- For the icing, whisk together all ingredients in a medium mixing bowl.
- Spread over cooled doughnuts with a teaspoon (place on a wire rack over a sheet tray, if desired).
See also
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