Tuesday, November 10, 2015

Rebekah Ward Borges Blog

Pumpkin Doughnut

Whisk together 1 egg, 1 egg yolk until frothy. Add 1 cup fresh pumpkin puree(you can use canned), 1/2 cup sugar, 1/4 cup brown sugar, 3 Tablespoon unsalted butter melted, and 1/2 cup buttermilk, whisk until combined. Stir 4 teaspoon baking powder, 1/2 teaspoon baking soda, 2 teaspoon pumpkin pie spice, 1 teaspoon salt. Fold in 3 cups sifted all-purpose until a sticky dough forms. Cover with plastic wrap and freeze 15 mins. Meanwhile heat 2″ oil to 370 degrees in an electric skillet, deep fryer, or straight sided pan over medium heat. Pat out dough on a well-floured surface to 1/2 thick, then cut with 3″ and 1″ biscuit cutters dipped in flour. Transfer doughnuts and holes in heated oil until browned, about 3 mins, turning once. Drain on a paper towel-lined baking sheet. Finish with sugar or glaze.

Apple Cider glaze

1/4 cup apple cider (can be substituted for unsweetened chai tea), pinch of salt and 3 cups powdered sugar. Heat cider(or chai) and salt in a small saucepan over low heat until hot. Off heat, whisk in powdered sugar until smooth. Dip cooled doughnuts in glaze and let stand about 5 mins.

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