Mini pumpkin fritter doughnuts with maple glaze and cinnamon nuts

Food24
Cooking: 45 mins
Rate this recipe


By Food24 September 21 2018
1
SHARES
3.4k
VIEWS
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (21)

for the cinnamon nuts:
1 eggs — large, whites only
45 ml sugar
2.5 ml cinnamon — ground
100 g pecan nuts
for the doughnuts
30 ml salted butter — soft
125 ml brown sugar
250 g cooked and pureed
2 eggs — large
80 ml LANCEWOOD® Buttermilk
2.5 ml nutmeg — ground
2.5 ml cinnamon — ground
2.5 ml allspice — ground
salt
875 ml flour — self-raising
sunflower oil — for deep frying
For the glaze:
430 ml icing sugar
30 ml maple syrup
80 ml milk
5 ml Robertson's vanilla essence
Tap for ingredients
Tap for ingredients

Method:

For the cinnamon nuts, pre heat the oven to 180°C and line a baking tray with baking paper or a baking mat.

Loosen the egg white with a fork for 1 min.

Stir in the sugar, cinnamon and pecan nuts.

Spread the mixture out on the lined tray and bake, 20-25 mins until crisp.

Allow to cool and chop finely.

For the doughnuts, cream the butter and sugar together, 1 min.

Whisk in the pumpkin puree, eggs, buttermilk, nutmeg, cinnamon, allspice and salt.

Stir in the flour, cover and refrigerate, 30 mins.

Turn the dough out onto a lightly floured surface.

Dust the top of the dough with flour as well.

Using your hands, pat the dough into a thickness of 2cm.

Using a 5.5cm round cutter, dusted in flour, cut out 18 rounds and remove the center of each round with a 2.5cm round cutter, also dusted in flour.

Widen the center of each doughnut by pressing your finger through each hole.

Heat the oil for deep-frying to 180°C.

Fry the doughnuts off in batches for 2-3 mins until golden and crisp.

Remove with a slotted spoon and drain on kitchen paper.

Allow to cool for 10 mins.

For the glaze, whisk all of the ingredients together.

Dip the tops of each doughnut into the glaze and allow the excess to drip off by placing the doughnuts on a cooling rack that is set over a baking tray.

Add a sprinkling of nuts over each doughnut and allow to set or eat straight away.

TIP: For minimum wastage, fry off all of the doughnut holes that has been cut out when preparing the doughnuts, fry them off in batches for 1-2 mins and dust in cinnamon sugar.

 



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published.

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.