Homemade pumpkin spice doughnuts: Difference between revisions
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<span class="review"> <span class="reviewHeader"> | |||
====Best recipe review==== | |||
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''<span class="reviewTitle">Very Christmassy</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5</span> | |||
<span class="reviewDesc">A seasonal treat</span> | |||
<span class="reviewAuthor"> [[User:NonLoggedInUser|NonLoggedInUser]] </span></span> | |||
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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]. | Who can resist these sugar-coated [[Doughnuts]] with a seasonal topping, sent to us by [https://www.facebook.com/WoodbridgeByRobertMondavi Woodbridge chardonnay]. | ||
Revision as of 18:21, 7 January 2022
| Homemade pumpkin spice doughnuts | |
|---|---|
Best recipe reviewVery Christmassy 4/5 A seasonal treat NonLoggedInUser |
| 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 |
Who can resist these sugar-coated Doughnuts with a seasonal topping, sent to us by Woodbridge chardonnay.
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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