You’ve been asking me for it. Doughnuts! From a girl that preaches about fitting back into that hot bikini? I’ve slashed the yolks in half and swapped the heavy cream for evaporated milk. These puppies are a decadent treat one can enjoy with their coffee or tea for a perfect fall bite. I live by the words of the finest, Miss Julia Child: “All things in moderation, including moderation.”
Pumpkin Spiced Doughnuts and Maple Frosting
For the donuts:
• 2 eggs
• 3/4 cup sugar
• 2 tablespoons unsalted butter
• 1 cup organic pumpkin puree
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice (or 1/3 teaspoons each nutmeg, ginger + cinnamon)
• 1 can low-fat evaporated milk
• Vegetable oil for deep-frying
For the Maple Frosting
• 1 tablespoon maple syrup
• 1 to1 1/2 Cups powdered sugar
• 2 tablespoon almond milk
• ¼ teaspoon cinnamon
1- In a medium mixing bowl, beat eggs, sugar and butter.
2- Add pumpkin puree, mix in well.
3- For the dry ingredients, combine the flour, baking powder, baking soda, salt, and pumpkin spice. 4- Begin to marry the pumpkin batter and alternate with the evaporated milk, folding in gently. Refrigerate the batter to firm for approx 1 1/2 hours.
5- Turn onto a lightly floured work-surface; knead 5-6 times. Roll to 3/8-in. thickness.
6- Cut with a 2-1/2-inch doughnut cutter. Or be DIY and cut with a small rim to any glass jar or cup and use a small bottle to cut out the hole. Fry doughnuts, and doughnut holes, a few at a time, until golden, approximately 1-2 minutes on each side.
7- Remove using a slotted spoon or a spider and allow the excess oil to drip on paper towels.
8- For the icing, whisk together all ingredients in a medium mixing bowl. Spread over cooled doughnuts with a teaspoon (place on a wire rack over a sheet tray if desired). Enjoy by the fireplace with a warm chai tea latte during the holidays as a treat!