"I Love Autumn" Pumpkin and Spiced Chai Sugar Donuts
Its Great Blogger Bake Off time again and advanced dough week! I've baked these rather tasty seasonal "I Love Autumn" Pumpkin and Spiced Chai Sugar Donuts in homage and to celebrate my favourite time of year! I posted about my love for autumn a few weeks ago, you can take a look at some gorgeous seasonal pictures here to get you in the mood. Time to grab your warmest blanket, settle down by a fire and seriously think about baking these donuts!
I've never baked with pumpkin before or made donuts so this was a great opportunity to start! I think I'll make some more tasty seasonal treats in October in time for halloween!
To make these yummy Pumpkin and Spiced Chai Sugar Donuts you'll need:
- 1/2 cup warm water
- 2 packages of dried yeast
- 2/3 cup warm whole milk
- 2 large eggs, beaten
- 1 cup pumpkin puree (boiled and mashed)
- 2 tablespoons vegetable oil
- 6-7 cups plain flour
- 1/4 cup maple syrup
- 1/2 cup granulated sugar
- 1 tablespoon salt
- 2 teaspoon spiced chai powder
- 1 tablespoon cinnamon
- *extra flour for rolling
- vegetable oil for fryer
First prepare your pumpkin puree by boiling a mashing your pumpkin. Make sure its cool before you add it to the rest of your ingredients. In a small bowl add yeast and warm water until the yeast has dissolved. About 5 minutes, once it is bubbly or appears foamy it is ready to use.
In a bowl add the milk, eggs, pumpkin, oil, salt, cinnamon, spice chair powder, maple syrup, sugar and 2 cups of your flour. Beat vigorously with a hand whisk until mix is too tick then get your hands in! Add in remaining flour 1/2 cup at a time until dough is firm enough to kneed. Not too sticky.
Pour dough out onto a floured work surface and kneed for about 6 minutes or until smooth and elastic. Turn dough into a oiled bowl. Cover in a warm spot and allow to rise until doubles.
On a floured surface roll dough out into a large circle about 3/4 of an inch thick. Using a 2-3 inch round cookie cutter cut our your donuts, I also used a heart cutter. Placing them on a sheet of grease proof paper to rise again. With the extra dough scraps you can shape ring shaped doughnuts or roll them into balls for "donut holes."
Allow donuts to double in size again (depending on the yeast you use 10-60 minutes) Meanwhile heat cooking oil to 365 degrees.
Once the donuts have risen, fry 1-3 at a time depending on how large your fryer or pot is. Careful not to over crowed them. I get pretty nervous when fringe so be careful, I managed to burn my hand!
Fry for approximately 2-3 minutes flipping half way through the process to evenly brown. Once they are golden brown remove from oil with and place on paper towels or a cloth to "drain". Once all the donuts are done, allow to cool and meanwhile prepare the spiced chai sugar.
Use half granulated sugar and half spice chai powder, you can buy it in most supermarkets in the tea section. Yummy and seasonal!
Toss the cooked donuts in the chai sugar and there you go! Be careful not to eat them all at once!
I've been dipping these tasty beauties in dark chocolate, I know, crazy good!
And this mix makes tons of donuts! I'm pretty sure they'll all be eaten by tonights episode of The Great British Bake Off and you can follow mine and all the other baking bloggers progress on instgram #thegreatbloggerbakeoff.
Want to see more examples of advanced dough recipes? Take a look at these made by the lovely, clever Great Blogger Bake Off bloggers:
- Belgian Buns by Daises and DM's
- Churros by Nic Ooh La La
- Cinnamon Rolls by A Dash of Ginger
- Spices Apple and Salted Caramel Pretzels by Blood, Sweat and Heels
- Baked Custard & jam Doughnuts by The Goodowl
Fancy some more baking? Take a look at my other Great Blogger Bake Off recipes here:
- Week 1 - Classic Marbled Vanilla Cake with Homemade Lemon Curd, Chocolate Frosting AND Vanilla Sour Cream Frosting
- Week 2 - Magical White Chocolate and Raspberry Unicorn Biscuits
- Week 3 - Rapunzel Plait Bread
- Week 4 - Elsa's Blueberry, White Chocolate and Popping Candy Cheesecake
- Week 5 - Queen of Hearts Trio of Tarts
- Week 6 - Synchronised Swimming Mermaid Desserts
- Week 7 - Pastel Kitten Eclairs