Autumn/Fall I hope you all are enjoying the beautiful foliage as much as I am, it’s amazing!!!
Here in Michigan and Ohio where I grew up, this time of year is all about apple orchards, donuts and cider, pumpkin patches and hay rides
I decided on this very nice and sunny day we need donuts !!!
I got this recipe from the Neelys I didn’t tweak it because I’ve never made donuts before so I thought I’d better follow the recipe and not try anything fancy…lol even though I wanted to replace the allspice and pumpkin puree, lol I’m always thinking, what can I change, take out, or add in…lol
This recipe was a little difficult to work with, the dough was very sticky and hard to handle, the flavor was ok… now on to the glaze it was bland next time I will use my cinnamon roll glaze yum…
I made donut holes...so cute :) you can sprinkle with cinnamon sugar or drizzle with glaze.
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| plain w/cinnamon sugar |
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drizzled with glaze
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I also made regular sized donuts
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plain
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drizzled w/glaze
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Recipe:
• Vegetable oil, for frying
• 3 3/4 cups all-purpose flour
• 1 1/4 cups sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1 teaspoon salt
• 2 large eggs, lightly beaten
• 1 egg yolk
• 1/3 cup buttermilk
• 3/4 cup canned pumpkin puree
• 3 tablespoons melted salted butter
• 1/2 teaspoon almond extract
• Cinnamon sugar
• Maple Syrup Glaze, recipe follows
Directions
Preheat oil in a large Dutch oven to 375 degrees F.
Whisk dry ingredients together in a large bowl.
Whisk eggs, yolk, buttermilk, pumpkin puree, melted butter and almond extract together in another large bowl until smooth. Add the wet ingredients to the dry and thoroughly mix together using a wooden spoon. The dough will be very sticky.
Dust your
counter top and hands with flour. Using your hands pat out dough to 1/2-inch thickness. Dip a 3-inch round cutter in flour and cut out donuts. Cut out center of donuts with 3/4-inch cutter. Gather scraps and re-roll. Continue cutting out donuts.
Fry donuts, in hot oil, until golden brown and crisp, approximately 1 minute per side. Drain on wire rack over sheet tray to cool.
Once cool, dust with cinnamon sugar, if desired, or dip tops of the donuts into the Maple Syrup Glaze. Also, a butter knife can be used to spread on the glaze.
Maple Syrup Glaze:
• 3 cups confectioners' sugar
• 1/4 teaspoon maple extract
• 1/2 cup milk
In a small bowl, combine confectioners' sugar, maple extract and milk; stir well. Add additional milk, if needed, to reach
desired consistency. Drizzle over donuts (about 24)
Tip
1. make sure your surface and hands are well covered with flour....
2. sprinkle your cinnamon sugar on while the donuts are still hot
*If you have a dessert recipe that you are having trouble with or afraid to try, please send it to me along with a picture and I will give it a shot….
P.S. I don’t like coconut
I hope you enjoy
Bon appétit in Latin - Bonum appetitionem!
