Glazed Pumpkin Donuts Food

GLAZED PUMPKIN DONUTS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Stir all-purpose flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda together in a bowl; add pumpkin puree, eggs, milk, and softened butter. Beat mixture with an electric hand mixer on low speed until combined into a batter; spoon into a donut pan.
• Bake in preheated oven until donuts spring back when touched, 8 to 10 minutes.
• Beat confectioners' sugar, melted butter, water, and vanilla extract together in a bowl until smooth. Dip warm donuts into the glaze and let any excess glaze drip back into bowl before placing glazed donut on prepared baking sheet to cool.

BAKED PUMPKIN DOUGHNUTS

Steps:

• For the doughnuts: Preheat the oven to 350 degrees F.
• Whisk the flour, pumpkin pie spice, baking powder and salt together in a medium bowl.
• Beat the pumpkin puree, sugar, vegetable oil, butter, vanilla and eggs and together in another large bowl until smooth.
• Add the flour mixture to the pumpkin mixture and beat until just combined.
• Fill three 6-cup nonstick doughnut pans with the batter so that each mold is almost full. Smooth the tops with a moistened finger.
• Bake the doughnuts until a wooden pick inserted into the center comes out clean, about 15 minutes. Invert the doughnuts onto a cooling rack.
• For the topping: Stir the sugar and cinnamon together in a shallow bowl. Working one at a time, brush the doughnuts all over with butter, then dip them in the cinnamon sugar to coat. Serve warm or at room temperature.

HOMEMADE GLAZED DOUGHNUTS

Steps:

• For the doughnuts: Add the granulated sugar to the warm milk in a medium bowl, and then add the yeast. Allow it to sit until the yeast starts to bubble, 5 to 10 minutes.
• In a small bowl, beat the eggs and then pour them into a bowl with the melted butter, whisking constantly. Add the butter/egg mixture to the bowl of an electric mixer. Pour in the milk/sugar/yeast mixture. With the hook attachment, turn the mixer to low speed.
• Mix the flour and salt in a bowl, and then retrieve 1/2 cup at a time and add it to the mixing bowl, allowing it to slowly incorporate into the liquid mixture.
• Continue mixing for 5 minutes after the flour is combined. Stop the mixer, scrape the bowl and then mix about 30 seconds more. Then place the dough in a lightly-oiled bowl, cover it with plastic wrap and refrigerate, 8 to 12 hours.
• The next morning, remove the dough from the fridge and allow it to come to room temperature and rise, 1 1/2 to 2 hours. Put the dough in a warm spot, if necessary, to facilitate rising.
• Turn out the dough on to a floured surface and roll it out to about 1/4-inch thick. Use a doughnut cutter (or 2 concentric cutters) to cut out the doughnuts. Remove the holes and transfer the doughnuts to a lightly-floured baking sheet lined with a baking mat or parchment. Then - and this is the vital part - cover the doughnuts lightly with tea towels and place it in a draft-free area, at least 1 1/2 to 2 hours. It will take that long for them to rise. If they don't seem to be rising much, move the pan to a warm place.
• Melt the shortening in a pot over a medium-high heat until it reaches 350 degrees F on a candy thermometer. (Or you can drop one of the doughnut holes in the oil, if it sizzles and immediately rises to the surface, the oil is ready.) The doughnuts should immediately float to the top and puff up. Then use a metal spoon or spatula to carefully flip them over to the other side. Remove them from the oil as soon as they're golden brown on both sides (this should take less than 1 minute in total). At the end, drop in the doughnut holes and fry them until they are golden brown.
• Place the doughnuts on paper-towel-lined-plates to drain. Don't worry if they're a little imperfect; if your fingers leave impressions when you dropped them into the oil, that just means they were extra light and fluffy.
• For the glaze: To glaze the doughnuts, mix the powdered sugar, 1/2 cup cold water, salt and vanilla in a bowl until smooth. Drop in the doughnuts one at a time. Quickly turn them over then remove them. Place them on a rack so any excess glaze can drip off.
• To make the most of the glaze, set the holes underneath the doughnuts so they can catch the extra good stuff.

GLAZED PUMPKIN SPICE DOUGHNUTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray doughnut pan with non-stick cooking spray.
• Combine eggs, pumpkin, brown sugar, sugar, butter, oil, and pumpkin pie spice extract in a bowl; mix until well combined.
• Sift flour, pumpkin pie spice, baking powder, baking soda, and salt together in a second bowl. Add to egg mixture and stir until combined. Evenly distribute mixture amongst the 12 donut pans. Wet finger and smooth out the tops.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 12 to 16 minutes. Cool completely on wire racks, at least 30 minutes.
• Stir together powdered sugar, 1/4 cup milk, vanilla, pumpkin pie spice extract, and salt in a bowl until completely combined. Add more milk, 1 tablespoon at a time, if necessary to reach desired glaze consistency.
• Dip one side of the doughnuts into the glaze and place on a rack over a cookie sheet to allow glaze to set.

MAPLE-GLAZED BAKED PUMPKIN DONUTS

Steps:

• Heat oven to 350°F.
• Whisk eggs in large bowl until blended. Add brown sugar, pumpkin pie spice and baking powder; mix well. Blend in 1 cup pumpkin and 1/2 cup sour cream. Stir in flour.
• Spoon into 12 donut pan cups sprayed with cooking spray.
• Bake 12 to 15 min. or until toothpick inserted into centers comes out clean. Cool 5 min. Remove donuts from pan to wire rack; cool completely.
• Meanwhile, beat dry pudding mix with remaining pumpkin and sour cream until blended. Refrigerate until ready to use.
• Whisk powdered sugar and maple syrup until blended; spoon over donuts.
• Spoon pudding mixture into resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe pudding mixture into centers of donuts. Top with pecans, pressing gently into pudding mixture to secure.

PUMPKIN CHAI GLAZED DONUTS RECIPE BY TASTY

Steps:

• Make the chai spice mix: In a small bowl, stir together the cinnamon, cardamom, cloves, nutmeg, and anise seeds until well combined.
• Make the donuts: In a medium bowl, whisk together the flour, baking powder, salt, and 1 tablespoon of the chai spice mix.
• In a small bowl, mix together the pumpkin purée and sour cream.
• In a large glass bowl, combine the butter, ginger, and sugar. Beat with an electric hand mixer on medium speed until smooth and creamy, about 1 minute.
• With the mixer running, add the egg and egg yolks, 1 at a time, and mix until fully incorporated.
• Add ⅓ of the flour mixture and continue mixing until just combined. Then, add half of the pumpkin mixture and mix until just combined. Continue alternating additions, finishing with the flour mixture and mixing until the dough just comes together.
• Cover the bowl with plastic wrap and refrigerate for 1 hour.
• Line a baking sheet with parchment paper.
• Turn the dough out onto a floured surface and dust the top with more flour. Use a rolling pin to roll out to ¼ inch thick. Use a 3½-inch round cutter to cut out 9 rounds. Then, use a 1-inch round cutter to cut out the centers of each round (gather and re-roll the scraps once if needed to get 9 donuts). Place the donuts on the prepared baking sheet and refrigerate for 30 minutes.
• Heat the oil in a large pot over medium heat until the temperature reaches 350°F (180°C).
• Working in batches to avoid overcrowding the pot, fry the donuts in the hot oil until golden brown and crisped, flipping once, about 2 minutes per side. Transfer to a wire rack set over paper towels to drain.
• Make the chai glaze: In a medium bowl, whisk together the powdered sugar, remaining ½ teaspoon of the chai spice mix, and the milk until smooth.
• Dip the top of each donut in the glaze to coat, then return to the rack to let any excess glaze drip off.
• Enjoy!