These spicy doughnuts are crammed with fall flavours.
Pumpkin Spice Doughnuts
Wet Ingredients:
1 cup pumpkin puree
1/2 cup buttermilk
1/3 cup sugar
2 eggs
1/4 cup brown sugar
1/4 cup butter, melted
Dry Ingredients:
1 1/2 cups flour, all purpose
1 tbs baking powder
1 tbs pumpkin spice (4 parts cinnamon, 4 parts clove, 2 parts allspice, 2 parts nutmeg)
1 tsp salt
1/2 tsp baking soda
1) Combine wet ingredients in a stainless steel bowl.
2) Sift dry ingredients.
3) Add wet to the dry ingredients and mixing as little as possible, until there are no lumps. Refrigerate for up to 12 hours.
4) To fry: use a home deep fryer or prepare a stove top pot of oil heated to 350F, using a deep-fry or candy thermometer to measure the temperature. Gently drop marble size pieces of the dough into the fryer being careful not to splash hot oil. The doughnuts take about 2 1/2 minutes. You can turn them using a slotted spoon or chopsticks.
5) Once cooked transfer them to a paper towel lined plate or tray to drain. Verify that the center of dough is cooked through and adjust timing accordingly.
6) Once the doughnuts have a chance to cool – toss them in the cinnamon sugar to coat and serve with a coffee cup of the dulce de leche, Enjoy!
Cinnamon Sugar:
1 cup sugar
1 tbs cinnamon, ground
1) Combine the ingredients and reserve for the doughnuts.
Coffee Dulce de Leche
1 1/2 cups cream
3/4 cup brown sugar
1/4 cup butter
1/4 tsp vanilla extract
4 g instant coffee, mixed with just enough water to dissolve
1) Reduce cream, brown sugar and butter in a heavy bottomed saucepan by a third.
2) Allow the sauce to cool then add the vanilla and instant coffee.
3) Reserve until the doughnuts are done.
Courtesy Chris Mills
Executive Chef, Joey Restaurant