Jan Norris: Food and Florida

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Doughnuts or Donuts – Pumpkin Doughnut Recipe and Cappuccino Doughnut Link

October 22nd, 2010 · No Comments

Cappuccino Doughnuts from Country Living

Fall puts me in a doughnut frame of mind. They’re extremely popular this time of year, so I’m not clear on why National Doughnut Day is in June, when I wrote about the Salvation Army Lassies and gave a doughnut recipe.

Maybe my doughnut connection though, is the annual appearance of the little Cider Doughnuts that are cranked out by chef John Carlino and his Cider Doughnut Co., which chef Alan Doherty helps with. They appear annually at our West Palm Beach GreenMarket on Saturday mornings, 8 a.m. to 1 p.m.

(Check out the GreenMarket now in its 16th season, at its new location on the waterfront along Flagler where the library once stood. You can come by boat or car – park free at the docks or at the Banyan Street garage.)

Pumpkin, Cappuccino Doughnuts

It’s the spice in the doughnuts, I suppose, that make me think of fall – especially the pumpkin ones. They’re like little pumpkin cakes, and with a cream cheese frosting dusted with cinnamon, just yum with a cup of strong coffee.

Then – the piece d’ resistance, where I’m concerned. The recipe for Cappuccino doughnuts, found on the Country Living website, have that coffee flavor I love. I did alter it a bit and didn’t use their cream cheese icing – I prefer my own simple espresso-cinnamon-flavored drizzle.

Tips for doughnut making

Cake doughnuts are simple, really – you’re frying a quick-bread dough that doesn’t need to rise. The secret is in letting the dough for these chill slightly before rolling out, and chilling again before frying.

Use vegetable oil for best frying; don’t reuse it for subsequent batches. Maintain an even temperature and watch doughnuts to prevent overbrowning. Allow oil to come back to temperature before frying more.

I use a chopstick to pick up the doughnuts – all the oil drains back into the skillet with that. Drain doughnuts on brown paper sacks – not paper towels – to keep them crispy on the outside.

Frost while warm, not hot.

You can make doughnuts up to the point where they’re cut out; freeze separately on a baking sheet, then remove only as many as you want to cook at a time. Let thaw until soft before frying.

Pumpkin doughnuts

  • 2 eggs
  • 1 cup sugar
  • 2 tablespoons butter or margarine, softened (not melted)
  • 1 cup canned pumpkin
  • 1 tablespoon lemon juice
  • 4-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1 cup evaporated milk
  • Vegetable oil for frying

In a large mixing bowl with electric mixer, beat together eggs, sugar and butter. Beat in pumpkin and lemon juice. In a medium mixing bowl, sift together flour, baking powder, baking soda, salt and spices. On medium speed of the mixer, add the flour mixture to the pumpkin mixture alternately with the milk. Mix until smooth. Cover batter and chill for 1 hour.

Lightly flour a work surface, and turn dough out onto it. Knead dough briefly. Roll out to about 3/8-inch thick, flouring pin and dough as need. Flour a standard 2-1/2-inch doughnut cutter and cut out doughnuts; saving holes for cooking separately. (Dough can be frozen at this point; freeze on baking sheets and place in freezer bags when frozen. Remove and thaw till soft, about 1 hour, before frying.)

Place doughnuts on baking sheet and refrigerate for 30 minutes to 1 hour.

Heat oil in electric skillet or large skillet to 365 degrees. Fry a few doughnuts at a time – do not crowd pan. Flip after about 2 minutes; fry till golden brown. Drain on brown paper. Fry holes after all doughnuts are cooked; remove with slotted skimmer.

Drizzle with cream cheese icing (recipe below) while warm. Sprinkle with cinnamon.

Makes 36 doughnuts.

Cream cheese icing

  • 4 tablespoons softened butter
  • 3 ounces cream cheese
  • 1 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • Cinnamon for sprinkling on icing

Mix all ingredients in a small bowl and beat well with wooden spoon. Drizzle over doughnuts and sprinkle with cinnamon. Makes about 1-1/2 cups.

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