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Thursday, 1 January 2009

Pumpkin Doughnuts with Spiced Brown Butter Glaze

Pumpkin Doughnuts with Spiced Brown Butter Glaze
3 1/2 cups all-purpose flour, divided
1 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
3/4 cup canned solid pack pumpkin
4 tablespoons unsalted butter, melted
2 eggs plus 1 egg yolk
Vegetable oil for frying
Sift 1 cup flour, sugar, baking powder, salt, and spices into mixing bowl. In separate
bowl, stir together pumpkin, butter, and eggs. Add to dry ingredients and mix on medium
speed until smooth, about 30 seconds. Add remaining 2 1/2 cups flour and mix on low
speed until just combined, about 30 seconds.
Turn out onto floured surface and let sit 15 minutes. Roll out to 1/2-inch thickness with
floured rolling pin, or pat out with floured hands. Cut out doughnuts and holes with
floured cutter. Transfer to a baking sheet lined with wax paper. Brush off excess flour.
Let sit 15 minutes.
Meanwhile preheat oil in deep fryer. Fry 1 to 2 doughnuts at a time until golden, about 1
minute per side. Drain on paper towels. Dip warm doughnuts in glaze. Transfer to rack or
tray until set.
Spiced Brown Butter Glaze
3 tablespoons unsalted butter
1 cup confectioners' sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch salt
1/2 teaspoon vanilla
1 or 2 tablespoons milk
1 cup walnuts, lightly toasted, and chopped
Melt butter in small saucepan over low heat. When melted, continue to heat butter over
moderate heat until it begins to brown. Watch carefully. Remove from heat as soon as
butter reaches a golden brown color. It will move quickly from golden to black (burnt) if
not watched. Let cool.
In small bowl, sift together sugar and spices. Gradually mix in cooled butter, vanilla, and
enough milk for desired consistency. Sprinkle chopped walnuts over glazed doughnuts.


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