Tag Archives: Measuring cup

Pumpkin Cake-Donuts

7 Oct

I’ve got to work on my donut skills a little. I’ve decided that I’m much better at making donut holes than donuts – the smaller size is easier to cook through without burning the outside. Any suggestions on how to keep your oil at a consistent temperature while you cook? None the less, these turned out pretty tasty. We made them for end-of-the-season treats for my daughter’s soccer team, and kids don’t care if treats are beautiful, so they were the perfect audience for my first batch. Like I said…I need a little work on my skills. ūüôā

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INGREDIENTS

For the doughnuts:
3¬Ĺ cups all-purpose flour
4 tsp. baking powder
¬Ĺ¬†tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
¬Ĺ tsp. ground nutmeg
¬ľ tsp. ground cloves
1 cup sugar
3 tbsp. unsalted butter, at room temperature
1 large egg
2 large egg yolks
1 tsp. vanilla extract
¬Ĺ cup buttermilk
1 cup pumpkin puree

Canola oil or peanut oil, for frying

For the cinnamon-sugar:
¬Ĺ¬†cup sugar
2 tsp. ground cinnamon

For the spiced glaze:
1 cup powdered sugar
¬ľ tsp. ground cinnamon
Dash of ground nutmeg
Dash of ground ginger
Dash of ground cloves
2 tbsp. milk

DIRECTIONS

  • To make the dough, combine the flour, baking powder, baking soda, salt and spices in a medium bowl. ¬†Whisk to blend, and set aside. ¬†In the bowl of an electric mixer, combine the sugar and butter and beat until well blended. ¬†Stir in the egg, then the egg yolks, and then the vanilla until incorporated. ¬†Combine the buttermilk and pumpkin in a liquid measuring cup and whisk together. ¬†With the mixer on low speed, add in the dry ingredients in three additions alternating with the pumpkin mixture, beginning and ending with the dry ingredients. ¬†Once the dough is mixed, cover and chill for at least 3 hours or until firm. ¬†(The dough still seemed quite soft so we did an additional 30 minute chill in the freezer.) ¬†
  • On a well-floured work surface, roll or pat out the dough to a ¬Ĺ-inch thick round. ¬†Sprinkle the surface of the dough with flour. ¬†Using a 2¬Ĺ to 3-inch round biscuit cutter, cut out rounds of dough. ¬†Use a smaller cutter (or a wide pastry tip) to cut a hole out of the center. ¬†Reroll and cut the dough scraps as necessary.
  • Add oil to a large saucepan or Dutch oven to a depth of about 2-3 inches. ¬†Attach a thermometer to the side of the pan and heat the oil to 365-370ňö F. ¬†Add the rings of dough to the hot oil so that they are in a single layer and not touching. ¬†Fry, turning once, until both sides are golden brown and doughnuts are cooked through, about 3-4 minutes total. ¬†Use a skimmer/strainer to remove from the oil and transfer to a paper towel-lined rack. ¬†Bring the oil temperature back up to the target range before repeating with the next batch of doughnuts. ¬†Use the same process for the doughnut holes, frying for a shorter time.
  • To make the cinnamon-sugar, combine the sugar and cinnamon in a shallow dish and whisk to blend. ¬†When the doughnuts are just cool enough to handle, dip half of them in the cinnamon-sugar to coat completely, shaking off the excess.
  • To make the spiced glaze,¬†combine the powdered sugar and spices in a small bowl. ¬†Add the milk and whisk to combine, until a thick glaze is formed. ¬†If necessary, add a bit more milk to thin the glaze out. ¬†Dip the remaining half of the doughnuts in the glaze. ¬†Allow the glaze to set before serving.
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Apple Fritters

13 Aug

Tried these out for breakfast the other morning – yum! I was expecting them to be like the bear claw donuts…apparently I’m not so ‘in the know’ when it comes to fritters. They are like little, deep fried muffins (and who can go wrong with deep fried?). They have a nice crunch to the outside, which compliments the soft inside ever so nicely. These are done in a couple minutes – and that’s including mixing up your batter. I love fast. Drizzle them with icing while their still hot and eat away.

photo-113

Ingredients:

Fritter –

1 cup flour

1/4 cup sugar

3/4 tsp salt

1 1/2 tsp baking powder

1 tsp cinnamon

1/3 cup milk

1 egg

1 cup chopped apple

Glaze –

2 cups powdered sugar

1 1/2 Tbsp milk

Combine flour, sugar, salt, baking powder, and cinnamon. Stir in milk and egg. Fold in apples. Heat oil in a skillet – about 1 1/2″ deep. Carefully add dough in heaping tablespoons. Cook until brown, about 2 minutes, then flip. Cook another 1-2 minutes until both sides are browned. Transfer to paper towels to absorb excess oil. Make glaze by mixing powdered sugar and milk. Drizzle over fritters.

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