10.26.2012

Pumpkin Doughnuts with Brown Butter Glaze

When Abbie was here, we chatted a bit about food (I lie. We chatted a lot about food). One topic we discussed was doughnuts and if you need a doughnut pan to make them. After that, I was craving doughnuts. And since my dad likes to frequently point out, there are no Dunkin’ Donuts within 1,000 miles of my house, so, I decided to start recipe finding to make my own.


Plus, my Dad will be here in November, and I figured I could get some practice in so I can make him a fresh batch.
Anyway, back to Abbie and I's conversation and the great doughnut pan debate we had. 
The truth it, I hate buying “uni” gadgets. I feel like a doughnut pan is totally a uni-tasker gadget. But, as Abbie pointed out, a muffin pan is kind of a uni-tasker. A waffle iron is too. So, to save myself the hassle of frying, I decided to go for it.

Yep, I did it. I confess that I bought a dang doughnut pan. But after I made these, it was 100% justified.
Onto the next confession, I jumped on the band wagon. I made something pumpkin for the fall. Everybody’s doing it. Why not? Pumpkin is good. 


You should too – make these doughnuts that it. The pan is pretty cheap. It won't take up that much space in your kitchen. Then, you can make doughnuts and be the cool kid in the office. I brought mine into work this morning, and they were a hit. But, if you can't justify a pan, you can make these as muffins instead. 
Pumpkin Doughnuts 
Makes 12 doughnuts
Place the following in a mixing bowl:

1/2 cup vegetable oil
3 large eggs
1 1/2 cups granulated sugar
1 1/2 cups pumpkin purée (canned pumpkin)
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
Beat everything together until smooth and then add 1 3/4 cups + 2 tablespoons of all purpose unbleached flour and stir until smooth.
Lightly grease your doughnut pan and use a spoon to carefully scoop batter into the mold until they are about ¾ full. You could also pour the batter into a gallon size zip-lock baggie, seal it, snip the corner and pipe the batter into the pan.
Bake for about 15-18 minutes until baked through. (If you're making muffin's, bake for 23-25 minutes)


Let the doughnuts cool in the pan for 5 minutes, and then transfer to a cooling rack.
Onto the fun part…toppings!
Brown Butter Glaze 
adapted from www.shutterbean.com
Makes enough for all 12 doughnuts
2  cups confectioners’ sugar
4 tablespoons butter
2 tablespoons milk
Heat the butter over medium-high heat in a small sauce pan. Melt the better then let it brown a little before taking it off the heat. Pour the butter into a bowl with the sugar. Stir in the milk – a little at a time, until you get a thick, glossy glaze. It will depend how thick you want the glaze. I like a thicker consistency so I tend not to use all the milk.



Once the doughnuts have cooled, dip away and place back on the rack to let the excess drip off.



Now, you can stop here or go the distance with your toppings. I went for it. 
Toast 1/2 cup of chopped pecans and 1/2 cup of raw coconut on a baking sheet in a 350* oven for about 5 minutes. Watch the coconut and remove it once it starts to brown. Then sprinkle them onto of the doughnuts while they are dripping on the rack.

Eat. Right. Away.


What's your favorite pumpkin treat during this time of year?


Cheers!
Erica


Oh yeah...how about them Giants!?

2 comments:

  1. Those Look amazing! I resisted the doughnut pan for the exact same reason, but you seem to be on to something here! It was SO great to hang out with you in SF, friend! Miss you already!

    ReplyDelete
  2. MMMM... I can't wait to try these!

    ReplyDelete

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