Tuesday, October 8, 2013

Spiced Pumpkin Donut with Spice Glaze
























Spiced Pumpkin Donut with Spice Glaze
I love October and the feeling of fall, sweaters and the colorful change, but sadly fall can turn into winter rather quickly - bye bye flip flops, hello socks and closed toed shoes, red polished toenails will still shine underneath. 
ok... onto donuts!
Like coconut, I'm a huge fan of anything pumpkin especially desserts, and sure.. I'll eat it anytime of year such as these donuts I first tried at the end of summer. 
This pumpkin cake donut is always a hit with my friends and neighbors,  It’s moist and incredibly flavorful and not fried. The combination of spices makes this quite special and I prefer it over the all in one pumpkin spice blend. I know it’s annoying to have to purchase all the separate spices but once you have it try them in other baked goods or savory dishes. They can also be used in chocolate desserts.

Note: I’ve found that at higher climates the baking time is about two minutes longer the recipe below is timed at lower climate for instance NYC.
Enjoy!


Spiced Pumpkin Donut 
11-12 donuts
350 @ 22 minutes

¾ cup all purpose flour
¾ cup whole wheat pastry flour
1 tsp baking powder
½ tsp fine sea salt
½ tsp baking soda
1/2 cup fine ground organic brown sugar - use coffee grinder to make powdery or not
¾ tsp cardamom
¼ tsp clove
½  tsp star anise
3/4 tsp cinnamon
1/3 cup organic coconut oil melted or organic cold pressed olive oil
2/3 – 3/4 cup pumpkin puree not pumpkin pie mix
2/3 cup almond milk
2 tsp vinegar
1 ¼ tsp pure vanilla extract

Before you mix the ingredients lightly oil two  donut pans and preheat oven to 350 rack in middle


Instruction
1. In a medium bowl combine the almond milk and vinegar set aside
2. Use a large sifter and place it over a large bowl - combine the flours, baking soda, sea salt, baking powder, sugar, cardamom, clove, star anise, and cinnamon. Use a whisk to mix the dry ingredients through the sifter and mix again with the whisk once it passes through the sifter and is in the bowl.
3 . In a separate bowl combine the pumpkin puree and oil mix it very well. Add to it the milk, vanilla extract and mix very well using whisk
3.  Now add the wet ingredients to the dry ingredients and mix with a large spoon until combined – don’t over mix, the batter will be very thick
4. Using a spoon and quickly add mixture to the donut pans and use your clean finger to spread it evenly, bake on the middle rack for 22 minutes –.
5. When done let the donuts cool in the pan for 5 minutes on a wire wrack. Then carefully take out of the pan by flipping over onto the rack and continue cooling.
Should be cool when adding the glaze.


Spice  Glaze  
¾ cup organic powder sugar
1 tbs + 2tsp almond milk
¼ tsp cardamom
¼ tsp cinnamon
¼ tsp star anise  
pinch clove

Sift the sugar into a medium bowl this will remove and prevent clumps.  Once in the bowl add all other ingredients.  Dip the donut into the glaze and let rest on a rack you can top with nuts right after dipping.

* this recipe also used for my pumpkin bundt cake with minor changes

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