Subj : Baked Buttermilk Pumpkin Doughnuts with Hot Cocoa Glaze.Baked Buttermi
To : All
From : Jay Allshire
Date : Tue Feb 28 2017 02:48 pm
Baked Buttermilk Pumpkin Doughnuts with Hot Cocoa Glaze.
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
� teaspoon ground cinnamon
2 eggs
_ cup brown sugar
� cup canola oil
_ cup pumpkin puree
� cup buttermilk
2 teaspoons vanilla extract
chopped chocolate, for topping (optional)
chopped roasted pecans, for topping (optional)
Glaze
1/3 cup milk
1 teaspoon instant coffee granules (optional)
1 � cup powdered sugar
1/3 cup unsweetened cocoa powder
1 teaspoon vanilla extract
pinch of salt
Instructions
1. Preheat the oven to 350 degrees F. Spray a 6-cup doughnut pan with nonstick
cooking spray or lightly grease with butter.
2. In a large mixing bowl, combine the flour, baking powder, salt and cinnamon.
In another medium mixing bowl, whisk together the eggs, brown sugar, canola
oil, pumpkin puree, buttermilk and vanilla until smooth. Pour the wet
ingredients into the dry and mix until the batter is smooth.
3. Spoon the batter into the doughnut molds, filling to just below the top of
each mold, 1/8 to 1/4-inch (3 to 6 mm) from the top. Bake for 20 to 26 minutes
until lightly golden brown around the edges. The doughnuts are supposed to have
a gooey center. Let cool in the pan for 5 minutes. Slide a thin spatula around
the edges of the doughnuts to help loosen them out. Then place on a cooling
rack and allow to cool for 5 to 10 minutes before glazing. Repeat with the
remaining batter.
4. To make the glaze, heat the milk until it begins to steam, remove from the
heat and stir in the instant coffee. Allow to sit a minute or two and then
whisk in the powdered sugar, cocoa powder, vanilla and salt until smooth. If
the glaze is too thin, just add more powdered sugar until your desired
thickness is reached. If the glaze is too thick, thin with more milk.
5. Once the doughnuts have cooled, invert the doughnut into the glaze and let
the excess drip off. If desired, sprinkle with chopped chocolate and pecans.
The doughnuts can be stored, in an airtight container for up to 3 days.Baked
Buttermilk Pumpkin Doughnuts with Hot Cocoa Glaze.
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
� teaspoon ground cinnamon
2 eggs
_ cup brown sugar
� cup canola oil
_ cup pumpkin puree
� cup buttermilk
2 teaspoons vanilla extract
chopped chocolate, for topping (optional)
chopped roasted pecans, for topping (optional)
Glaze
1/3 cup milk
1 teaspoon instant coffee granules (optional)
1 � cup powdered sugar
1/3 cup unsweetened cocoa powder
1 teaspoon vanilla extract
pinch of salt
Instructions
1. Preheat the oven to 350 degrees F. Spray a 6-cup doughnut pan with nonstick
cooking spray or lightly grease with butter.
2. In a large mixing bowl, combine the flour, baking powder, salt and cinnamon.
In another medium mixing bowl, whisk together the eggs, brown sugar, canola
oil, pumpkin puree, buttermilk and vanilla until smooth. Pour the wet
ingredients into the dry and mix until the batter is smooth.
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