Can we talk? Come on, pull out a chair and sit a spell. Look, I’ve already made you a plate. Let’s sip a cuppa joe and munch on a donut or two and chat. I have a confession. This food blog thing? I’m not so good at it. Oh, you’ve noticed? Well, I’m sorry. I have every good intention of updating it more often. But, then, you know, life happens. Work, kids, friends, parents, holidays, rain, sleet, snow, the flu, you kno LOOK, A SQUIRREL. I am lousy with my time management. I want to do a post, but the next thing I know – I’m out of time. I’m never out of excuses, though. Here’s my New Years Resolution – I’m gonna try my durndest to post more. I’m still learning. So, bear with me, it’s going to get better! Did you enjoy your donut?
Here’s the recipe – Gather the ingredients and set the oven for 350º.
Pretend you see 3 eggs in that picture. They were still in the fridge. Whoopsie. Anyhow, crack 3 eggs into the work bowl of your mixer. Add in 1 cup of sucanat.
Sucanat is just dried sugar cane syrup. I use it for most my sugar needs. Don’t have it? No matter, just use 1/2 cup each of white and brown sugar. Start up the mixer. When that’s blended, add in the pumpkin puree and vanilla.
If you have homemade pumpkin puree, that will work. Just adjust the flour amounts so you end up with a thick batter. Mix it up. Now, combine the flour – I used a soft white whole wheat – the spices, salt and baking powder.
Stir it up, so it’s all combined.
Take a cup of apple cider and pour it into the mixer bowl.
Then, add the dry mix and blend it all together.
Grab your donut/muffin pans and coat them with spray oil.
Here’s a neat trick. When you have to get a thick batter into a small or unique shape, put it into a zip top bag.
Fill it with the batter –
squeeze out the air and seal it up.
Squish the batter away from a bottom corner and snip it off.
Carefully squeeze the batter out into the pans, filling them about halfway full.
Place them into the oven, you can stagger the trays to cook. Rotate them after half the baking time has passed.
Bake from 12 to 14 minutes or until a toothpick inserted in one comes out clean. Remove and cool in the pans for a couple of minutes.
Then, flip them out on racks to cool completely.
While they cool, let’s make the apple cider glaze.
You need apple cider, a tablespoon of unsalted butter and powdered sugar. I just whizzed up some sucanat in my vitamix to make powdered sugar. Pour a 1/4 cup of cider in a small sauce pan with the butter.
Bring it to a boil,
lower the heat and simmer for about 10 minutes or until the cider has reduced by half. Let it cool. When cool, put into a shallow dish and mix in 1 tablespoon of fresh cider. We want the flavor of the cider reduction without trying to mix the powdered sugar into that goo. So, thin it out a bit.
Add in the powdered sugar, until you have a thick glaze.
Now, dip the donuts in the glaze, coating halfway up.
Stand your racks over some wax paper or paper towels, cause it’s going to get messy! Set the donuts/donut holes on the racks to dry.
Then, simply plate them up.
Resist the urge to lick the excess glaze off the waxed paper. Oh, no one is looking, do it!
- For the Donuts:
- 3 whole eggs
- 1 cup sucanat sugar or ½ cup each of white and brown sugars
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup apple cider
- 4 cups whole wheat flour, I used a soft white wheat
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 ½ teaspoons salt
- 1 ½ teaspoon baking powder
- For the Apple cider glaze:
- ¼ cup apple cider, plus 2 Tablespoons – divided, use as needed.
- 1 Tablespoon unsalted butter
- 1 ½ cups powdered sugar
- Preheat oven to 350 degrees. Spray donut pans and mini muffin pan with oil.
- Crack three eggs into the work bowl of your mixer. Add in the sucanat (sugars). Mix until blended. Mix in the pumpkin puree and vanilla extract. Pour in the cup of apple cider.
- In a separate bowl, mix the dry ingredients together: flour, cinnamon, nutmeg, ginger, cloves, salt and baking powder. Add the dry ingredients to the mixing bowl and mix until smooth.
- Spoon the batter into a zip top bag, snip a hole in a bottom corner, and pipe the batter into the donut pan and mini muffin pan, filling each about halfway full.
- Bake for 12 to 14 minutes, or until a tooth pick inserted, comes out clean. Cool on wire racks for 5 minutes, then remove from pans and cool completely.
- For the apple cider glaze – Pour the ¼ cup apple cider into a small sauce pan. Add in the tablespoon of unsalted butter. Bring to a boil, reduce heat and simmer until reduced by half, about 15 minutes. Remove from heat and cool completely. When cool, blend with 1 tablespoon of reserved cider. Stir in the powdered sugar until dissolved, adding additional cider, if needed. Dip cooled donuts halfway into the glaze, then set the donuts on a wire rack to allow the glaze to set.