The daring baker's challenge this month was. . donuts! and who doesn't love a perfectly crispy- yet still soft carb?!
I don't know anyone that doesn't share an eternal love for these beautiful dears. And so, i firmly believe that this was a perfect challenge. And even more perfect because there was a pumpkin variation. fall+pumpkin+donut=highlight of dough puncher's day.
OCTOBER DARING BAKER'S CHALLENGE:
DONUTS
Pumpkin Donuts
(these must chill at least 3 hours in the refrigerator, so plan ahead kids)
3 1/2 cups all purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon*
1/2 teaspoon ginger*
1/4 teaspoon nutmeg*
1/8 teaspoon cloves*
1 cup white sugar
3 tablespoons unsalted butter, softened
1 egg
2 egg yolks
1 teaspoon vanilla
1/2 cup + 1 tablespoon butter milk (or milk with a little lemon juice)
1 cup pumpkin puree
canola or peanut oil, for frying- you need about 3 inches of oil in the pan
cinnamon sugar & cinnamon glaze (recipe below) for coating
*I add a little more than called for of each of the spices
1) Whisk together the dry ingredients (except sugar). set aside
2) With an electric mixer, beat sugar and butter (the mixture will be grainy and not smooth). Beat in egg, yolk, and vanilla. Gradually beat in buttermilk. Beat in pumpkin. Using a rubber spatula, fold in dry ingredients in 4 additions, blending gently after each addition. Cover with plastic, chill for at least 3 hours (or overnight).
3) On a well- floured surface, roll half of the dough at a time, into a 1/2 inch thickness. Cut into rings, whatever size you prefer. Save the holes for frying too.
4) Heat oil in a pan to about 345-365. Line a plate with paper towel to sop up oil from finished donuts. Fry donuts until crispy and golden (you'll need to do a tester to make sure that they are getting cooked all the way through). Then transfer to the towel-lined plate to drain off excess oil. Coat holes in cinnamon sugar while still hot (put about 1/2 cup cinnamon sugar in ziploc, then shake holes until coated). Let the ringed donuts cool completely before coating tops with glaze.
Glaze:
cinnamon chips
powdered sugar
evaporated milk
1) For the glaze there isn't an exact recipe, just melt some cinnamon chips (they may crumble a little if microwaved too long, but that's fine) Add some powdered sugar and some evaporated milk or whipping cream. Whisk until well combined. You want a thicker icing, so you may have to keep adding powdered sugar until you get the desired consistency.
2) Dip tops in glaze. Then after the icing has set, I would re-dip it just to get a good coat on it, that isn't transparent.
DONUTS
Pumpkin Donuts
(these must chill at least 3 hours in the refrigerator, so plan ahead kids)
3 1/2 cups all purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon*
1/2 teaspoon ginger*
1/4 teaspoon nutmeg*
1/8 teaspoon cloves*
1 cup white sugar
3 tablespoons unsalted butter, softened
1 egg
2 egg yolks
1 teaspoon vanilla
1/2 cup + 1 tablespoon butter milk (or milk with a little lemon juice)
1 cup pumpkin puree
canola or peanut oil, for frying- you need about 3 inches of oil in the pan
cinnamon sugar & cinnamon glaze (recipe below) for coating
*I add a little more than called for of each of the spices
1) Whisk together the dry ingredients (except sugar). set aside
2) With an electric mixer, beat sugar and butter (the mixture will be grainy and not smooth). Beat in egg, yolk, and vanilla. Gradually beat in buttermilk. Beat in pumpkin. Using a rubber spatula, fold in dry ingredients in 4 additions, blending gently after each addition. Cover with plastic, chill for at least 3 hours (or overnight).
3) On a well- floured surface, roll half of the dough at a time, into a 1/2 inch thickness. Cut into rings, whatever size you prefer. Save the holes for frying too.
4) Heat oil in a pan to about 345-365. Line a plate with paper towel to sop up oil from finished donuts. Fry donuts until crispy and golden (you'll need to do a tester to make sure that they are getting cooked all the way through). Then transfer to the towel-lined plate to drain off excess oil. Coat holes in cinnamon sugar while still hot (put about 1/2 cup cinnamon sugar in ziploc, then shake holes until coated). Let the ringed donuts cool completely before coating tops with glaze.
Glaze:
cinnamon chips
powdered sugar
evaporated milk
1) For the glaze there isn't an exact recipe, just melt some cinnamon chips (they may crumble a little if microwaved too long, but that's fine) Add some powdered sugar and some evaporated milk or whipping cream. Whisk until well combined. You want a thicker icing, so you may have to keep adding powdered sugar until you get the desired consistency.
2) Dip tops in glaze. Then after the icing has set, I would re-dip it just to get a good coat on it, that isn't transparent.
Is the list of ingredients missing the required amount of butter? Or maybe I just missed it...
ReplyDeleteAnyway, I really love your blog! You take gorgeous pictures and I love how you make everything with simple ingredients that everyone has around their house. Keep up the fantastic work!!
I'm sorry- I updated the post with the amount of butter needed!
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