Pumpkin Spiced Doughnuts With Salted Maple Glaze
Baked spiced pumpkin doughnuts finished with a salted maple glaze.
Ingredients
| 150 g | pumpkin wedge (about 150g, to yield 100g purée) | |
| 200 g | plain flour | |
| 150 g | light soft brown sugar | |
| 1 tsp | 5 ml | ground cinnamon |
| 1/2 tsp | 2.5 ml | ground ginger |
| 1/4 tsp | 1.3 ml | ground nutmeg |
| 1/4 tsp | 1.3 ml | ground allspice |
| 3/4 tsp | 3.8 ml | baking powder |
| 1 | eggs (1 whole, plus 1 yolk) | |
| 75 ml | groundnut or sunflower oil | |
| 1-2 tbsp | 15–30 ml | milk |
| 3 tbsp | 45 ml | maple syrup (glaze) |
| 100 g | icing sugar (glaze) | |
| 1 tbsp | 15 ml | whole milk (glaze) |
Instructions
STEP 1: Heat the oven to 200C/180C fan/gas 6. Cut the pumpkin into big chunks then wrap in foil and bake for 30-35 minutes, or until tender. Cut away any skin then purée the flesh in a blender. Cool then weigh out 100g. STEP 2: Turn the oven down to 180C/fan 160C/gas 4. Put the flour, sugar, spices, baking powder and 1/2 tsp salt in a bowl and mix. Put the eggs, purée and oil in a jug and beat together. Mix the wet ingredients into the dry to make a batter. Add a little milk if you need to loosen it. STEP 3: Lightly oil 2 non-stick, 6-hole doughnut tins. Put the batter into a piping bag or food bag with the corner cut off. Pipe into the holes to about 3/4 full. Bake for 10-12 mins until springy, then turn out onto a rack to cool a little. STEP 4: To make the glaze, melt the syrup, icing sugar and milk in a small pan with 1 tbsp water and a pinch of salt. Pour into a shallow bowl then dip each doughnut in the glaze. Leave to set a little before eating.