I have a lot of discussions surrounding the topic of food. Surprised? Yeah, didn't think so. Recently the topic of doughnuts came up and and what makes a doughnut a, well... a doughnut. Do they have to be doughnut shapes? Can an apple fritter count as a doughnut? Do they have to be fried? Glazed? Can the be baked? I am always looking for a healthy spin on things, so I totally agreed with the baking of a doughnut, though let's be real, a freshly fried hot doughnut that melts in your mouth...yeah that would make me want to throw that baked crap out the window. But I'm thinking this might be something a little easier to make at home. Healthier for sure. And no fried mess to clean up.
Any way, of course after this discussion I was craving doughnuts. Maybe this also goes back to my slight baked good obsession. Who knows.
But let's be real,tThe truth is, I adore all things kitchen, but I hate buying “uni” gadgets. I feel like a doughnut pan is totally a uni-tasker gadget. I'd almost rather make a fried dough mess of my kitchen that to stash another gadget in what little kitchen cabinet space I have. That real estate is prime in my house baby. But you know what, I have a waffle maker - which is necessary, but also a uni-gagdet.
So, yep, I did it. I confess that I bought a dang doughnut pan. But after I made these, it was 100% justified. And I plan to make more! Even better, yeah?
Onto the next confession, I jumped on the band wagon. I made something pumpkin for the fall. Everybody’s doing it. Why not? Pumpkin is good.
You should too – get on that wagon and ride the pumpkin wave. It's like 2 weeks into fall. PUMPKIN EVERYTHING!!!
Plus, the pan ended up being pretty cheap. It won't take up that much space in your kitchen? Am I convincing you? Or myself? Ah whatever, I'm over it and I'm going to go eat another doughnut.
from King Arthur Flour // makes 12 doughnuts
Place the following in a mixing bowl:
- 1/2 cup vegetable oil
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1 1/2 cups pumpkin purée (canned pumpkin)
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
Beat everything together until smooth and then add 1 3/4 cups + 2 tablespoons of all purpose unbleached flour and stir until smooth.
Lightly grease your doughnut pan with non stick spray and use a spoon to carefully scoop batter into the mold until they are about ¾ full. You could also pour the batter into a gallon size zip-lock baggie, seal it, snip the corner and pipe the batter into the pan.
Bake for about 15-18 minutes until baked through.
Let the doughnuts cool in the pan for 5 minutes, and then transfer to a cooling rack.
You can also make muffins instead of doughnuts! Just use a muffin tin and bake a little longer, 23-25 minutes.
Onto the fun part…toppings!
Brown Butter Glaze
adapted from www.shutterbean.com // makes enough for all 12 doughnuts
2 cups confectioners’ sugar
4 tablespoons butter
2 tablespoons milk
Heat the butter over medium-high heat in a small sauce pan. Melt the better then let it brown just a bit, then take it off the heat. Pour the butter into a bowl with the sugar. Stir in the milk – a little at a time, until you get a thick, glossy glaze. It will depend how thick you want the glaze. I like a thicker consistency so I tend not to use all the milk.
Once the doughnuts have cooled, dip away and place back on the rack to let the excess drip off.
Now, you can stop here or go the distance with your toppings. I went for it.
Toast 1/2 cup of chopped pecans and 1/2 cup of raw coconut on a baking sheet in a 350* oven for about 5 minutes. Watch the coconut and remove it once it starts to brown. Then sprinkle them onto of the doughnuts while they are dripping on the rack.
Eat. Right. Away.
What's your favorite pumpkin treat during this time of year?