Pumpkin doughnuts—smashing!
BAKING DOUGHNUTS in the oven instead of placing them in the deep-fat fryer to cook is a healthier option. They are also much quicker to produce than the fried yeast version. This recipe is light and fun to make. I did purchase a special doughnut baking tray but you can pipe them straight on to a flat baking tray if you prefer.
DENISE PHILLIPS’S BAKED PUMPKIN DOUGHNUTS
Preparation: 15 minutes Cooking: 15 minutes Makes 12
Ingredients
250g plain flour
1½ tsp baking powder
½ tsp mixed spice
½ tsp salt
1 tsp ground cinnamon
75g caster sugar
75g dark brown sugar
70ml vegetable oil
2 large eggs
225g tinned pumpkin purée
2 tsp vanilla extract Topping
2 tsp ground cinnamon
100g caster sugar
55g unsalted butter or non-dairy margarine, melted
METHOD
● Preheat oven to 200°C.
● Coat a doughnut baking tray with non-stick vegetable oil spray or line a flat baking tray with non-stick baking parchment paper.
● In a large bowl, combine flour, baking powder, spice, salt and cinnamon. Set aside.
● Using an electric mixer, combine the caster sugar, brown sugar and vegetable oil until well mixed, about 1-2 minutes.
● Beat in eggs, one at a time, until well combined. Add the pumpkin and vanilla until just combined.
● Gradually add the flour mixture to the sugar mixture at low speed, beating just until incorporated.
● Using a piping bag with a round piping tip or a large ziplock bag with the corner cut off, pipe the batter evenly into the baking tray.
● Oven-bake for 12-15 minutes, or until doughnuts are slightly browned and spring back when pressed.
● In a medium bowl, combine the sugar and cinnamon for the topping.
● When the doughnuts are done, cool for ten minutes and brush the tops with butter or margarine, gently tossing them in the cinnamon sugar mixture.
● Serve warm or at room temperature.