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10.03.2012

TASTE.15

Baked donuts?  Really?! Considering all things fall like are baked---spiced banana bread, pumpkin scones, apple cupcakes, I've never thought about donuts being high on the list of must have fall treats. Until now. Coupled with a whisk of Autumn Maple beer, cinnamon dust and a brisk Saturday--I think I'm in heaven.  Enjoy.

baked pumpkin maple beer donuts
 | ingredients |
for the donuts
3 tablespoons brown butter
1/4 cup whole milk
1/4 cup autumn maple beer
1 envelop instant dry yeast
1/4 cup packed granulated sugar
1 teaspoon kosher salt
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 large egg
2 large egg yolks
1 cup pumpkin puree
2 cups bread flour
1 cup pastry flour

for cinnamon sugar topping
1/2 cup brown butter, melted & cooled slightly
1 cup of granulated sugar
1 tablespoon ground cinnamon
| directions |
for the donuts
combine milk, Autumn Maple beer
whisking together completely
microwave in ten second increments
until mixture reaches 105F
pour into the bowl of a standard mixer
add yeast stirring gently
allow to stand for five minutes
add granulated sugar, brown sugar
salt, vanilla, cinnamon, nutmeg, egg
egg yolks and pumpkin puree
mix on medium speed for thirty seconds
add the bread flour, pastry flour, and mix on medium
speed for 4-6 minutes until dough is soft and sticky
transfer the dough to a buttered bowl with tall sides
cover the top of the bowl with plastic wrap
allow to sit on the counter one hour
or until the dough has doubled in size
on a floured surface
knead the dough for one minute, punch down 
flour as necessary
line 2-3 baking sheets with parchment paper, set aside

with floured rolling pin
roll out the dough to approximately 1/2” thick
cut out doughnut rounds from the dough
transfer the rounds to prepared baking sheets

 punch out the center of each doughnut
transfer the small doughnut holes
to a parchment-lined baking sheet

cover the baking sheets with plastic wrap and
 allow to rise in a warm spot for an hour.

preheat the oven to 400F.
in a medium bowl, combine the granulated sugar and
ground cinnamon for the doughnut topping, set aside

bake the 3” round doughnuts for 20 minutes,
or until light golden brown, bake the
 doughnut holes for 10 minutes until golden

for the brown butter
place butter in a small saucepan over high heat
allow to melt
swirl the pan occasionally

as soon as milk solids have turned brown
and the butter smells nutty
remove it from the heat and allow to cool

remove the doughnuts from the oven
dip each doughnut into cooled melted brown butter
making sure both sides are coated
transfer to the cinnamon sugar
ensure both sides are coated

| enjoy |
with a cup of warm tea and a good fall sunset

*recipe via food plus words

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