- Hey, I'm John Canal,
and today on "Preppy Kitchen,"
we're making quick and delicious pumpkin donuts.
So let's get started.
First off, set that oven to 350.
We're gonna have all of our dry ingredients,
starting with all purpose flour in a big bowl
and I'm sifting things out so I know there's no lumps.
One and three quarter cups
or 210 grams of all purpose flour goes in first.
Oh dear.
That's a lot of flour, too much.
(innocent singing)
It's okay.
(upbeat music)
Perfect.
Okay. now I want half a teaspoon of baking powder
and a quarter teaspoon of baking soda.
This recipe has a lot of brown sugar in it
and that is an acid which will react with baking soda
and give you an airy, delicious donut.
One quarter teaspoon of salt for some balance.
And now for the good stuff,
I want two teaspoons of pumpkin pie spice.
If you wanna make your own pumpkin pie spice,
I have a recipe on the blog for that,
it's really just cinnamon, ginger, all-spice,
nutmeg, cloves, but you could add anything you like,
like cardamom, mace, whatever you want.
Now we're gonna sift this together.
Lump free.
Oh, wait a second.
Something was missing from the background.
(sinister chuckling)
Grab a whisk, our scale is done.
Give it a quick mix.
These donuts are so easy and so fast.
I also love it's a stir-together recipe,
so your kids can make it with you.
It's really fun, and there's no chance
of little fingers getting caught in a mixer
or anything bad happening.
Set that aside, it's onto the wet.
In a smaller bowl, we're gonna combine the wet ingredients
starting with the pumpkin puree.
You can make your own pumpkin puree if you want,
but for this quick recipe,
it's easy to just grab a can off the shelves.
This scale is coming back to say hello.
I want one cup of pumpkin puree.
That's 225 grams.
So you just measure it out like this
and save yourself the trouble of washing up that extra cup.
Usually you can get private label ingredients,
totally the same, but for pumpkin puree,
I will say that Libby does it best.
I'm not being paid to say that, I just really like using it.
Really good consistency, nice and smooth, not too watery.
One quarter cup of vegetable oil.
We don't wanna use too much,
that would give us a greasy donut,
but in just the right amount,
they'll be pillowy soft and perfect.
One quarter cup.
To help hold things together and give some structure,
I'm adding one large room temperature egg inside.
No shells, please.
Now it's time for half a cup of sugar, that's 100 grams.
And I should say granulated sugar.
So if you wanted to use castor sugar for this,
still close, basically the same thing.
Just use 100 grams of that as well.
You also want half a cup of firmly packed light
or dark brown sugar, doesn't matter
which one you want to use.
If you don't wanna pack it into a container, just use scale.
That way you don't have any lumps to worry about.
Brown sugar has some molasses in it, that's an acid,
but it is so delicious and really gives you
extra moisture as well.
I'm also gonna want two teaspoons of vanilla extract.
This is a homemade one and it's so good.
That's on the channel.
Now, our scale is done for a minute.
We're gonna whisk this together.
Just break up any lumps that are in the sugar.
Give it a nice whisk.
Oh my gosh, look at this color, it's so pretty.
Before I go onto the next step,
I need to grease the wells of my donut pans.
You can do two six-donut pans
or whatever you want, really, it's your donut set to do.
I will say that you do want to give it
a nice liberal grease,
you could use butter for this if you want.
The baking spray is really convenient.
You don't want your donuts to stick, that would be sad.
So just be nice and it'll be good to go.
(aerosol spraying)
This is a silicone well that's pretty deep.
This is a metal one that's pretty shallow.
We'll see which one looks better at the end.
Now we're ready to pour the wet into the dry, it's so easy.
Get all that deliciousness out.
And as you can see, there's no lumps in here.
It packed the brown sugar in,
and because of that, it was able to mix up nicely.
We're gonna mix this together until it is just combined.
These donuts are melt-in-your-mouth soft and amazing.
And you just don't wanna have a chewier, denser texture
because you overmixed the batter and activated
the gluten in the flower.
(stomach growling)
I'm hungry for donuts.
Just wanna get those last streaks of flour out.
And as soon as that happens, stop.
The best way to transfer your batter
over is with a piping bag.
You could spoon it out if you really want to
but it's gonna be messy and not that fun.
Okay, look at that, it's time to pipe.
You wanna fill your wells up about two thirds of the way up
but you could have a taller, bigger donut,
it's not gonna make any difference or fall apart
or anything like that.
Get to piping.
Look how gorgeous that is already, oh my gosh.
I am a sucker for pumpkin everything.
So towards the end of summer,
I start hearing the siren call of pumpkin spice.
But not in the basic way because I make my own.
It's totally different, right?
This recipe makes 12 to 14 donuts,
but if you wanna pipe thicker, mega donuts
like I seem to be doing right now,
it'll make maybe 10 donuts.
It's really up to how big your wells are
and how full you're piping them up.
(upbeat music)
I want to save some batter for my other pan,
so we can do a fair comparison.
And there's a big debate on whether or not
you like a fried donut or a baked donut,
and I tell you that's not fair.
Yes, there are amazing fried donuts that are so perfect
and a baked donut couldn't come close to it.
But there are some recipes like this one
where I'd argue a baked donut's better,
because this is a delicious melt-in-your-mouth
super moist cake, and you're gonna love it.
In a fried donut, they can tend to be kind of dense
just because of the pumpkin.
In order to get that pumpkin flavor,
you have to add more of it.
That's a lot of water in your batter,
and at that point, is it just like a regular donut
or calling pumpkin?
Anyways, you should give this recipe a chance.
(upbeat music)
Tiny little half donut.
Okay, well that's great.
We got eight, nine, 10, 11 and a half donuts from this.
Clearly these sucked up a lot of batter,
but these are ready to go into the oven,
350 for only about 12 minutes.
I would actually check them at 10
because if you're using this, they'll bake it faster.
This has more batter, they'll take a little bit of time.
They should spring back when touched gently
or a skewer inserted in the middle will come out clean.
While they bake, we're gonna make
two different types of toppings.
Both of them are delicious.
So while those donuts are baking up, you have two choices.
You can make an easy cinnamon sugar,
half a cup of granulated sugar in a small bowl,
along with one and a half teaspoons of cinnamon
or you could use pumpkin pie spice as well.
Give that a mix and they get rolled in it.
Although they might not stick, I'll talk about that later.
Okay, but what if you don't want cinnamon sugar
and you want nice beautiful maple glaze?
We can make that too.
That just needs one cup of powdered sugar,
it's 120 grams, two tablespoons of maple syrup,
and about two teaspoons of milk or water.
I'm gonna add in a little bit
and then see how the consistency is.
Just whisk it together.
I dunno if you've ever done this
but you could also use melted butter in an icing like this.
Just add a teaspoon or two at a time.
And it gives it a wonderful richness.
Today I'm keeping it simple with just milk
and maple syrup, powdered sugar combined.
I actually like a little pinch of salt in mine too.
At first it's kind of chunky and funky like,
"Ooh, what is this?"
But it'll come together really easily.
The sugar just needs a little bit of time
to fully absorb the liquids you added.
So don't add too much to begin with
or you'll have a really runny icing
that you can use for a thin glaze, they're both delicious.
Although I will say,
if you're not having a baked donut fresh outta the oven,
you want it to sit for a while.
A thicker glaze is actually better
because the water from the icing
will leech into your donut and make it very very soft
like almost dissolve it.
That's if it's resting for a long time.
Mix, mix, mix. There we go.
(stomach growling)
I'm so hungry for these donuts.
That's a beautiful consistency.
These donuts are ready to get glazed or sugared.
My donuts are out of the oven, plop those out, nice.
And little guys too.
Look at these beautiful donuts.
I have to say I do like the really thick, deep ones,
but if you want less cake to frosting ratio,
the smaller guys are gonna be your best friends.
So when your donuts are nice and warm out of the oven,
you can try and just dip them in the cinnamon sugar.
They should stick nicely, that looks good to me.
If you want a lot of sugar on the outside,
all you have to do is grab a little bit of melted butter,
brush lightly, don't go crazy now.
Just give that outside a light brush.
Dip 'em in and the butter will be like glue
for your sugar topping.
These guys don't really need the butter.
That is so fast and easy.
And if you wanted something in the morning,
just getting up, blurry eyed,
and you wanna make a special treat for fall,
cinnamon sugar is the way to go.
I would also say you could add in
like a quarter teaspoon of cardamom to the cinnamon sugar.
It's so good with your coffee.
Our frosting's on the thicker side,
so if you dip your donuts,
you're gonna have crumb city inside.
It won't change the taste, it just changes the look.
I don't like that, so I'm gonna spoon this over
and just let it drizzle down.
Gives you nice control and less crumbs.
There we go.
I always want my donuts to look like
they're from the Simpsons,
like the perfect donut frosting,
but it's actually kind of difficult to do.
Gonna tell you this as someone
who actually frosts donuts professionally.
Plop that onto your tray, let it drip down and repeat.
And here too, if you wanted,
you could add a little bit
of cinnamon or spice to your glaze,
that could give you a little bit of extra color
and a depth of flavor.
I really went heavy on the frosting for these donuts.
If you wanna have more icing,
you can double the recipe and it's so easy.
You could also make a much thinner frosting
like I said earlier, and just dip them
or glaze them completely for a sugary delicious finish.
(upbeat music)
Those are both delicious.
If I was just gonna grab this and go
with my cup of coffee in the morning,
I might like the cinnamon sugar a little bit better,
but if I'm gonna sit down and enjoy an amazing treat,
this maple icing cannot be beat.
I hope you get a chance to make this recipe.
And if you like this video, check out my pumpkin playlist.