Pumpkin Chai Spice DoughnutsOctober 27, 2010
The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.
I have been thinking about trying to make my own doughnuts for a while now and pumpkin seemed very appropriate for the season so I went with the recipe from Epicurious. I wanted a bit more spice to my doughnuts so I doubled the spices in the original recipe and added some cardamom. I also am currently obsessed with Stash’s Chai Spice Tea so I added a bit of that as well.
The doughnut holes got a ride in a bowl of cinnamon sugar and the doughnuts received kisses of pumpkin frosting. My co-baker Beth preferred the cinnamon sugar ones, but it was all about the pumpkin frosting for me. Enjoy!
Hands on prep time – 15 minutes
Chilling time – 3 hours
Cooking time – 10 minutes
Yield: About 24 doughnuts & 24 doughnut holes
All Purpose Flour 3.5 cup
Baking Powder 4 teaspoon
Baking Soda ½ teaspoon
Table Salt 1 teaspoon
Cinnamon, ground 2 teaspoons
Ginger, ground 1 teaspoon
Nutmeg, ground 1/2 teaspoon
Cloves, ground 1/4 teaspoon
Cardamom, ground 1/8 teaspoon
White Granulated Sugar 1 cup
Butter, Unsalted 3 Tablespoon
Egg, Large 1
Egg Yolk, Large 2
Pure Vanilla Extract 1 teaspoon
Buttermilk ½ cup
2 bags Stash(r) Chai Spice tea steeped in 1 tablespoon of water
Pumpkin 1 cup
Canola Oil DEPENDS on size of vessel you are frying in
1. Whisk together the first 8 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until blended (the mixture will be grainy and not smooth). Beat in egg, then yolks and vanilla. Gradually beat in buttermilk and tea; beat in pumpkin. Using rubber spatula, fold in dry ingredients in 4 additions, blending gently after each addition. Cover with plastic; chill 3 hours.
2. Sprinkle 2 rimmed baking sheets lightly with flour. Press out 1/3 of dough on floured surface to 1/2- to 2/3-inch (12 mm to 15 mm) thickness. Using 2 1/2-inch (65 mm) -diameter round cutter, cut out dough rounds. Arrange on sheets. Repeat with remaining dough in 2 more batches. Gather dough scraps. Press out dough and cut out more dough rounds until all dough is used.
3. Using 1-inch (25 mm) diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes.
4. Line 2 baking sheets with several layers of paper towels. Pour oil into large
deep skillet to depth of 1 1/2 inches (40 mm). Attach deep-fry thermometer
and heat oil to 365°F to 370°F. Fry doughnut holes in 2 batches until golden brown, turning occasionally, about 2 minutes. Using slotted spoon, transfer to paper towels to drain. Fry doughnuts, 3 or 4 at a time, until golden brown, adjusting heat to maintain temperature, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels to drain. Cool completely.
1 cup sugar
3 tablespoons cinnamon
Combine in a bowl. Use to coat doughnut holes. Is also tasty sprinkled on buttered toast 🙂
1 8 oz pkg. cream cheese, softened
1 8 oz. pkg. Cool Whip, thawed
1 cup pumpkin
3/4 teaspoon pumpkin pie spice
1 cup powdered sugar
Cream cream cheese in mixer until smooth. Add pumpkin pie spice and powdered sugar and beat until incorporated. Gently fold in Cool-Whip. Pipe onto doughnuts. Refrigerate any unused amount.