Yes. Doughnuts are supposedly a breakfast food. They are best eaten perusing the paper with a mug of strong black coffee. But I’m here to challenge your beliefs…or just to tell you making doughnuts from scratch takes a long time! I started at 8:30 a.m., and minus dropping J off at work and picking up a few groceries, I didn’t finish these babies until 12:30!
MMM, yummy! I decided, with the first and second bites (they came quickly after one another), the energy expended making Baked Pumpkin Doughnuts was time well spent.
Baked Pumpkin Doughnuts
Adapted from the original recipe found on the food + words blog
IngredientsFor the dough: 1/8 c. milk 1/8 c. flavored dairy creamer
1/4 c. plus 1 tbs. pumpkin ale
1 envelope instant dry yeast
1/2 c. light brown sugar, packed
1 1/2 tsp. kosher salt
1 tsp. pure vanilla extract
1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 large egg
2 large egg yolks
1 cup pumpkin puree
2 cups bread flour
1 1/4 cups whole wheat pastry flour For the cinnamon sugar topping: 3/4 c. melted, browned butter, slightly cooled 1 c. sugar 1 tbs. cinnamon Directions For the dough: 1. Whisk the milk, creamer, and beer together in a microwave-safe bowl, heating in 10-second intervals until mixture reaches 105° F. 2. Pour heated mixture in stand mixer bowl. Gently stir in package of yeast. Let set for five minutes. 3. Add sugar, salt, vanilla, cinnamon, nutmeg, egg, egg yolks, and pumpkin puree. Use dough hook on the stand mixer on medium speed for a minute to combine. 4. Add flour and mix for another 5-6 minutes, when the dough becomes smoother and sticky. 5. Move dough to tall, greased bowl. Cover bowl with plastic wrap, place in warm area, and let rise for one hour. (The recipe from the food + words blog states that the dough can be refrigerated overnight at this point in the process. When ready, take the dough out and let sit at room temp for half an hour before working with it again.) 6. After the dough has just about doubled in size, transfer to a floured surface. Knead the dough with floured hands for one minute, adding flour if necessary to make it less sticky. 7. Line a couple baking sheets with parchment paper. 8. Roll out the dough with a rolling pin to 1/2” thickness. Use a floured 3″ circular cookie cutter or glass to make doughnut rounds, and a 1″ circular cookie cutter (or, ahem, a shot glass) to create the doughnut hole. Re-roll out the scraps until all the dough is used. 9. Transfer all pieces separately to the prepared baking sheets (note: keep the rounds on one pan and the holes on another). Cover (again!) with plastic wrap and let rise in warm place for 60-90 minutes. In a preheated 400º F oven, doughnut rounds bake for 20 minutes, while doughnut holes bake for ten minutes. For the topping: 1. Combine granulated sugar and cinnamon in medium bowl and set aside. 2. Heat butter over high heat in medium saucepan, swirling every so often as it melts. The butter will make popping sounds, and will bubble scarily. Never fear! Leave it on until the butter has turned a caramel brown and it smells nutty. Take off the burner and let cool for a few minutes. 3. Pour butter in heat-safe bowl to make dunking easier. Some assembly required: 1. Take baked doughnuts and dunk both sides in melted butter, using a slotted spoon. 2. Transfer to paper towel-lined plate. Let sit just enough time to let some excess butter drip off (this step will make the next step easier). 3. Plop doughnuts in cinnamon sugar bowl, coating all sides, using a different spoon. 4. Repeat will all doughnuts and doughnut holes. 5. Store in airtight container for up to two days at room temp.
Enjoy just baked with coffee in the morning, cold ale in the evening!