* Exported from MasterCook *
Doughnuts, Pumpkin Pie Spice
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Muffins/Rolls
Posted
Amount Measure Ingredient -- Preparation Method
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Doughnut Dough:
3 cups all-purpose flour
1/3 cup sugar
1/2 teaspoon salt
2 teaspoons instant yeast
1 tablespoon pumpkin pie spice
1 egg
3/4 cup milk
4 tablespoons butter -- melted
1 teaspoon vanilla extract
6 cups peanut oil -- or vegetable shortening, for frying
Pumpkin Pie Filling:
1 cup pumpkin puree
1/2 cup canned vanilla frosting
1 teaspoon pumpkin pie spice
1/8 teaspoon salt
Pumpkin Glaze:
3 tablespoons pumpkin puree
2 cups confectioners' sugar
1 tablespoon water
Pecan Topping:
1 cup finely chopped pecans
2 tablespoons light brown sugar
1 teaspoon ground cinnamon
For the Doughnut Dough, whisk flour, sugar, salt, yeast and pumpkin
pie spice in a large bowl. In a separate bowl, whisk egg, milk,
melted butter and vanilla. Add wet ingredients to flour mixture,
mixing until dough comes together. Mix until dough is well blended
and begins to pull away from bowl. Cover with plastic wrap and let
rest 5 minutes. Turn dough out onto lightly floured surface. Knead 6
to 8 minutes until dough forms a smooth, soft ball.
Spray large bowl with no stick cooking spray. Place dough ball in
bowl. Spray lightly with no stick cooking spray. Cover with plastic
wrap. Place in warm, draft-free place to rise until doubled in size,
about 1 1/2 to 2 hours.
Meanwhile, for the Pumpkin Pie Spice Filling, whisk all ingredients
in medium bowl until well blended. Transfer to piping bag fitted with
small tip. Refrigerate until ready to fill doughnuts.
For the Glaze, whisk all ingredients in small bowl until smooth; set
aside. For the Topping, mix all ingredients in separate small bowl; set aside.
Once dough has doubled in size, transfer to lightly floured surface.
Knead 2 minutes to work out any large air bubbles, sprinkling with
additional flour as needed if dough is sticky. Roll out dough into
large circle, about 1/2-inch thick. Cut out doughnut shapes using a
2-inch round cutter, re-rolling scraps as needed. Place doughnuts on
a lightly floured rimmed baking sheet. Spray plastic wrap with
no-stick cooking spray and cover doughnuts. Return doughnuts to a
warm, draft-free place to rise 30 minutes to 1 hour longer or until
dough is proofed and puffy.
Meanwhile, pour oil into large deep skillet, filling about 2 inches
up sides of skillet. Heat oil to 350F. Working in batches of 4 to 6
at a time, carefully place doughnuts in hot oil. Fry 2 minutes per
side, until golden brown and puffed. Remove with tongs or a slotted
spoon; place on wire rack lined with paper towels. Cool completely.
To fill doughnuts, use a wooden skewer or small paring knife to poke
a hole in the side of each doughnut, being careful not to poke all
the way through. Pipe Pumpkin Filling into prepared opening, dividing
evenly among doughnuts. Once filled, dip top side of each doughnut in
Glaze, allowing excess to drip off, then immediately dip to Pecan
Topping. Turn right side up and place on wire rack to set. Serve immediately.
Test Kitchen Tip: To make this recipe in using your stand mixer
fitted with a dough hook, prepare as directed, but instead of
kneading by hand after dough has rested, mix on low speed 6 to 8
minutes or until dough reaches desired texture.
S(Internet address):
https://www.mccormick.com/recipes/dessert/pumpkin-pie-spice-doughnuts
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Per Serving (excluding unknown items): 197 Calories; 7g Fat (30.5%
calories from fat); 3g Protein; 32g Carbohydrate; 1g Dietary Fiber;
6mg Cholesterol; 86mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.
NOTES : 2024 - 0407