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Pumpkin Doughnuts with Cinnamon Maple Glaze

 

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Pumpkin Doughnuts with Cinnamon Maple Glaze
 

 

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Recipe

Pumpkin Doughnuts with Cinnamon Maple Glaze

These doughnuts are simple and delicious. Combine the fall flavors of pumpkin with this classic hanukkah treat. The dough is a bit sticky, but do not add more flour as the doughnuts will be too dry.

Times

  • Prep Time : 20 min
  • Cook Time : 20 min
  • Ready Time : 40 min

Servings

24

Ingredients

  • 3 1/2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/3 cup melted unsalted butter, cooled briefly
  • 1/2 cup sour cream
  • 1/2 cup pumpkin puree
  • 2 or more cups canola oil for frying

Cinnamon Maple Glaze

  • 1 cup confectioner’s sugar, sifted
  • 1 tablespoon softened butter
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons grade B maple syrup*

Directions

  1. Whisk first 5 ingredients in medium bowl to blend.
  2. Using electric mixer, beat sugar and eggs in large bowl until very thick, about 3 minutes.
  3. Add spices and vanilla. Gradually beat in butter;
  4. Beat in sour cream and pumpkin puree.
  5. Gently fold in dry ingredients in 4 additions (dough will be slightly sticky). Cover; set.
  6. Sprinkle 2 rimmed baking sheets lightly with flour. Press out 1/3 of dough on lightly floured surface to 1/2- to 2/3-inch thickness. Using 2 1/2-inch-diameter round cutter, cut out dough rounds. Arrange on floured sheets. Repeat with remaining dough in 2 more batches. Gather all dough scraps. Press out dough; cut out more dough rounds until all dough is used.
  7. Using 1-inch-diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes.
  8. Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 365°F to 370°F. Fry doughnut holes in 2 batches until golden brown, turning once, about 2 minutes. Using slotted spoon, transfer to paper towels. Fry doughnuts, 3 or 4 at a time, until golden brown, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels. Cool doughnuts and doughnut holes completely.

Cinnamon Maple Glaze

  1. Whisk ingredients together until creamy.
  2. Drizzle or doughnuts or dip doughnuts into the glaze

 

*in the United States Maple syrup is graded either A or B. Grade A syrup is light amber colored and very mild in flavor.

Grade B is dark and richly flavored with almost floral undertones. I prefer Grade B for baking and cooking and use Grade A for cocktails and sauces.

 

Tags

About Chef Laura Frankel

avatar

I am a chef, restauranteur, cookbook author and mother, you can find out more about me on my blog: ChefLaurasKosher.com

 

comments

 

One Response to Pumpkin Doughnuts with Cinnamon Maple Glaze

  1. avatar says: Ellie

    You may want to check on the ingredients list. Your Cinnamon Maple Glaze actually has no cinnamon in it.

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