I can’t believe it has been over a year since I last posted, but after a lot of stress, leaving a job, relaxing, and taking on lots of new jobs, I’m back with a
vengeance donut recipe.
I cracked and bought a donut pan. I can’t bring myself to fry donuts. Well, actually, I can. I just can’t bring myself to do it regularly because it will kill me before I pay for The Cleanplater-ette’s college. So I’m baking them. And with my previously proclaimed love of pumpkin, the first attempt was maple-glazed pumpkin donuts.
- 2 cups of flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp cloves
- 1/2 cup of brown sugar
- 1 cup of pumpkin puree
- 2 eggs
- 2 tbsp milk
- 1/4 cup of butter, softened
- 1 1/2 tsp vanilla extract
- possible substitution: the cinnamon, ginger, nutmeg and cloves can be replaced by 3 tsp pumpkin pie spice
- 1 1⁄2 cups powdered sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons maple syrup (use the real stuff. Hint: it has one ingredient. Anything in a squeeze bottle doesn’t count)
- 2 tablespoons milk
- oven to 350
- spray donut pan with non-stick spray (or light coat of butter)
- whisk dry donut ingredients in one bowl
- whisk wet donut ingredients in another bowl
- pour wet bowl into dry bowl, stirring to combine with a spatula. Get it good and combined but like pancakes no need to over stir
- put batter in donut tray. The easy way is to fill a zip lock bag, seal it, can cut off a corner. Then squeeze batter out of the cut off corner. You’ll lose some batter to the bag but don’t worry, you have plenty.
- bake for 13 – 15 minutes or until a toothpick is stuck in and comes out clean. You’ll get a great orange/golden hue
- turn donuts out on cooling rack that you have placed over wax paper (makes glaze clean up easier)
- let cool for 5 minutes before glazing
- while donuts are in oven, make the glaze
- combine all ingredients and stir like mad with whatever (spoon or spatula or fork or whatever), when it is combined and looks like donut glaze, you are good to go. (note: if confused about what donut glaze looks like then this is a perfect excuse to go to the store and buy a donut)
- after donuts have cooled for 5 minutes, dip the tops (faces) of the donuts in the glaze, get it good and covered and return, glaze side up, to cooling rack
- let rest long enough for glaze to set a bit
Okay, then you eat them. I couldn’t wait long enough for glaze to fully set and they tasted great. But the second donut the glaze had set more and had a glassy crispiness to it that I expect from damned good donuts.
These were indeed damned good donuts!