Chai-Spiced Baked Pumpkin Doughnuts with Chai Glaze
Yields 20
Recipe for Pumpkin Chai baked doughnuts and the chai glaze to cover them.
For the Doughnuts
- 1/2 cup vegetable oil
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1 1/2 cups pumpkin purée (canned pumpkin)
- 2 teaspoons Chai spice (see below)
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1 3/4 cups + 2 tablespoons All-Purpose Flour
For the Chai Glaze
- 1 to 1 1/2 cups sifted powder sugar
- 3 TB cream
- 1 tsp Chai spice
For the Chai Spice
- 2 teaspoons ground ginger
- 1 teaspoons ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
Instructions
- Preheat the oven to 350°F.
- Lightly grease standard doughnut pans. If you don't have doughnut pans, you can bake these in a standard muffin tin; they just won't be doughnuts.
- Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
- Add the flour, stirring just until smooth.
- Fill the wells of the doughnut pans about 3/4 full; use a scant 1/4 cup of batter in each well. Use a small spatula, spoon or knife to smooth over the doughnut, sealing the 'seam' where the dough may have overlapped when you were putting it in the pan.
- If you're making muffins, fill each well about 3/4 full; the recipe makes about 15, so you'll need to bake in two batches (unless you have two muffin pans).
- Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean.
- If you're making muffins, they'll need to bake for 23 to 25 minutes.
- Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.
- While the doughnuts are baking, prepare your glaze
- Whisk chai spice, cream and powdered sugar together in a small bowl
- When doughnuts are cool, dip them in the glaze or drizzle the glaze over them...or a combination of both!
Adapted from King Arthur Flour
Pics and printable recipe available at: Nourish and Nestle
bon appetit
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