pumpkin donuts
Recipe courtesy of Erica VanLoon, Pastry Chef, Kent Country Club (Grand Rapids, Mich.)
Ingredients
- Ingredients for Donuts:
- eggs - 3 ea.
- sugar - 1 cup
- unsalted butter - 3 Tbsp., melted
- vanilla extract - 1 1/2 tsp.
- pumpkin purée - 1 cup
- baking soda - 1 tsp.
- plain yogurt - 1/2 cup
- all-purpose flour - 3 1/3 cup
- salt - 1/2 tsp.
- baking powder - 2 tsp.
- cinnamon - 2 tsp.
- ginger - 1 tsp.
- nutmeg - 3/4 tsp.
- clove - 1/4 tsp.
- cardamom - 1/4 tsp.
- Ingredients for Ganache (optional):
- heavy cream - 1/2 cup
- semi-sweet chocolate - 6 oz., chopped
Instructions
Procedure for Donuts:
- In a medium-sized bowl, whisk flour, salt, baking powder, cinnamon, ginger, nutmeg, cloves and cardamom. Set flour mixture aside.
- Using an electric mixer, whisk eggs and sugar on medium speed 3-5 minutes until fluffy and light in color. Switch to using the paddle attachment.
- Beat in butter and vanilla, and then pumpkin.
- Stir baking soda into yogurt then beat into egg mix.
- Add flour mixture into egg mix on low speed until just combined.
- Cover the bowl of dough with plastic wrap and place in fridge overnight or at least 1 hour as dough is quite sticky. Dough will last 2 days in fridge.
- Using a #30 scoop, black scoop, or a scoop that holds just over 2 Tbsp., scoop 60 donut holes onto a floured parchment-lined 1/2 sheet pan. Store covered with plastic wrap in fridge until ready to use.
- Deep fry donuts at 350°F for 1 minute on each side or until golden-brown.
- Remove from oil with spider or slotted spoon.
- Set donuts on a paper towel lined sheet pan and then roll in cinnamon sugar. Work in small batches 10 at a time.
Chef’s note: Consume donuts hot and fresh or within that day. To make plain doughnuts, omit pumpkin purée and spices. In place of yogurt, add 1 cup buttermilk. Follow the same instructions and coat with powdered sugar, cinnamon sugar, or ganache.
Procedure for Ganache:
- In a small saucepan, bring cream just to boil.
- Remove from heat and pour over chocolate that is in a heat-safe bowl. Set 1 minute and then whisk till smooth.
- Use as glaze on donuts after ganache has set for 20 minutes or until slightly cooled and thickened.
