Yes, doughnuts are indulgent. But they can also be made healthier, as chef Candice Kumai shows us with her fall-inspired recipe for Pumpkin Doughnuts glazed with Maple Frosting. "I've slashed the yolks in half and swapped the heavy cream for evaporated milk, " says Candice. "And these puppies are a decadent treat one can enjoy with their coffee or tea for a perfect fall bite. I live by the words of the finest, Miss Julia Child: "All things in moderation, including moderation."
For the doughnuts:
• 2 eggs
• 3/4 cup sugar
• 2 tablespoons unsalted butter
• 1 cup organic pumpkin puree
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice (or 1/3 teaspoons each nutmeg, ginger + cinnamon)
• 1 can low-fat evaporated milk
• Vegetable oil for deep-frying
For the Maple Frosting
• 1 tablespoon maple syrup
• 1 to1 1/2 Cups powdered sugar
• 2 tablespoon almond milk
• ¼ teaspoon cinnamon
1. In a medium mixing bowl, beat eggs, sugar and butter.
2. Add pumpkin puree, mix in well.
3. For the dry ingredients, combine the flour, baking powder, baking soda, salt, and pumpkin spice.
4. Begin to marry the pumpkin batter and alternate with the evaporated milk, folding in gently. Refrigerate the batter to firm for approx 1 1/2 hours.
5. Turn onto a lightly floured work-surface; knead 5-6 times. Roll to 3/8-in. thickness.
6. Cut with a 2-1/2-inch doughnut cutter. Or be DIY and cut with a small rim to any glass jar or cup and use a small bottle to cut out the hole. Fry doughnuts, and doughnut holes, a few at a time, until golden, approximately 1-2 minutes on each side.
7. Remove using a slotted spoon or a spider and allow the excess oil to drip on paper towels.
8. For the icing, whisk together all ingredients in a medium mixing bowl. Spread over cooled doughnuts with a teaspoon (place on a wire rack over a sheet tray if desired).