Pumpkin Doughnuts with Spiced Brown Butter Glaze

A couple of weeks ago Jared and I went to the Doughnut Plant with our good friends Megan and Mitzi. It was there that I had THE BEST doughnuts I have ever tasted (sorry Krispy Kreme) - a cake doughnut with a pumpkin spice glaze and a tres leches doughnut. I can't stop thinking about how good they were.

Then, this afternoon I was watching the Food Network and Alton Brown was doing an episode on doughnuts. I just couldn't resist trying a batch myself. Since I am impatient, I went with a cake doughnut instead of yeast. I just searched for a pumpkin doughnut recipe online and found mine at the Presto (deep fryer) website.

Pumpkin Doughnuts with Spiced Brown Butter Glaze

  • 3 1/2 cups all-purpose flour, divided
  • 1 cup sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 3/4 cup canned solid pack pumpkin
  • 4 tablespoons unsalted butter, melted
  • 2 eggs plus 1 egg yolk
  • Vegetable oil for frying

Sift 1 cup flour, sugar, baking powder, salt, and spices into mixing bowl. In separate bowl, stir together pumpkin, butter, and eggs. Add to dry ingredients and mix on medium speed until smooth, about 30 seconds. Add remaining 2 1/2 cups flour and mix on low speed until just combined, about 30 seconds.

Turn out onto floured surface and let sit 15 minutes. Roll out to 1/2-inch thickness with floured rolling pin, or pat out with floured hands. Cut out doughnuts and holes with floured cutter. Transfer to a baking sheet lined with wax paper. Brush off excess flour. Let sit 15 minutes.

Meanwhile preheat oil in Presto® electric deep fryer. (I don't have an electric deep fryer, so I heated oil to 375 degrees in a deep pot). Fry 1 to 2 doughnuts at a time until golden, about 1 minute per side. Drain on paper towels.

Spiced Brown Butter Glaze

  • 3 tablespoons unsalted butter
  • 1 cup confectioners' sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • Pinch salt
  • 1/2 teaspoon vanilla
  • 1 or 2 tablespoons milk
  • 1 cup walnuts, lightly toasted, and chopped

Melt butter in small saucepan over low heat. When melted, continue to heat butter over moderate heat until it begins to brown. Watch carefully. Remove from heat as soon as butter reaches a golden brown color. It will move quickly from golden to black (burnt) if not watched. Let cool.

In small bowl, sift together sugar and spices. Gradually mix in cooled butter, vanilla, and enough milk for desired consistency.

Dip warm doughnuts in glaze. Transfer to rack or tray until set. Sprinkle chopped walnuts over glazed doughnuts (I left out the walnuts).

They turned out pretty good! The only problem was, the friends we usually pawn off treats to weren't home, so not we have an entire batch for ourselves. Maybe I'll take them to church tomorrow. I just love pumpkin desserts, don't you? They taste like fall.


Janelle said...

Kara and Frank are SO bummed they are out of town. (We're fairly bummed we live in DC too). Your pictures made me hungry. If it weren't Sunday, I'd be on my way to Dunkin Donuts right now...

Megan said...

The one day I have other friends....boo. AND I love being mentioned in the blog. It does my heart good.

Jordan & Jandee said...

Hi Jill,
I'm new to your blog, just found it browsing, but just wanted to thank you for posting this yummy recipe, can't wait to try it!