Autumn Recipes: D is for Donuts

by Michele Cheplic | More from this Blogger

12 Sep 2008 06:51 AM

Not just any donuts. Keeping with our autumn theme I'm sharing recipes for delightfully delicious pumpkin and apple donuts. While I prefer eating donuts that are bathed in oil and showered in glaze (a la my personal kryptonite Original Glazed Krispie Kreme donuts) I find it much easier to bake donuts.

The following recipes are very straightforward. The only tip I have for the pumpkin donuts, which are fried, is to keep the oil at a steady 375 degrees for the entire cooking process. By doing so you are guaranteed properly cooked sweet treats that will melt in your mouth after they are coated with sugar.

CLASSIC BAKED APPLE DONUTS

Ingredients:

1-1/2 cups flour

1 3/4 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon nutmeg

1/2 cup sugar

1/3 cup butter

1 egg

1/4 cup milk

1/2 cup grated apple

Ingredients for Glaze:

1/3 cup sugar

1 teaspoon cinnamon

1/4 cup butter melted

Directions:

Preheat oven to 350 degrees.

Mix flour, baking powder, salt, nutmeg, sugar, and butter. Beat 1 egg. Add to egg to milk, and grated apple. Pour egg mixture into flour mixture and mix well.

Spray muffin pans with cooking spray.

Bake for 10 to 15 minutes for small donuts or 20 to 25 minutes for large donuts.

Mix ingredients for glaze. Once donuts are done baking remove and dip into glaze.

PUMPKIN SPICE DONUTS

Ingredients:

2 eggs, beaten

1 cup granulated sugar

1 cup canned pumpkin

1/3 cup buttermilk

2 tablespoons vegetable oil

4 cups sifted all-purpose flour

2 teaspoons baking powder

2 teaspoons salt

1 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

2 cups powdered sugar

Vegetable oil for frying

Directions:

Combine the eggs and granulated sugar, and beat until fluffy.

Combine the pumpkin, buttermilk, and oil. Beat into the egg mixture. Stir in the flour, baking powder, salt, nutmeg, cinnamon, and ginger.

When well mixed, refrigerate the dough for at least 1 hour.

Turn the dough out onto a well-floured surface, roll to a thickness of 1/2 inch, and cut into rings.

Pour the vegetable oil into a heavy skillet to a depth of about 4 inches. Heat the oil to 375 degrees. (Use a candy thermometer to check the temperature.)

Using a spatula, ease the doughnuts, two at a time, into the hot oil. When the donut floats to the surface of the hot oil, turn it with a spatula. When the donut is golden on both sides, remove it and coat it with the powdered sugar, and serve warm.

Related Articles:

Autumn Recipes: C is for Comfort Food

Autumn Recipes: B is for Butternut Squash

Autumn Recipes: A is for Apple

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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