Tessa Huff

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Salted Maple Pumpkin Donuts

Salted Maple Pumpkin Donuts

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MapleDonuts_06

Between my jumbo bag of Boom Chicka Pop Kettle Corn (my monthly treat to myself for making in out of Costco alive with an active 10-month old) and salted-caramel EVERYTHING, my love for sweet and salty treats has hit an ultimate high.  Not only must I end a meal with some-sort of dessert at least about 85% of the time (who's with me?), but I usually follow that up with something that has a bit of salt and crunch.  While this might seem a bit much (also probably not very healthy), who is to complain when my cravings result in something as amazing as these Salted Maple Pumpkin Donuts?!?!

I was ultimately inspired by this spice blend from Sweet Is the Spice (thanks to my monthly Hatchery.co box), my husband's love for donuts of all kind, and maple - because we are in Canada after all.  Oh, and pumpkin - 'Tis the season!

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MapleDonuts_03

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MapleDonuts_04

I can't even imagine a time before sea salt and caramel went together.  So sweet, so salty - so delicious!  When I made a cinnamon caramel sauce earlier this season, I thought I would try it without the salt.  Even though it was packed full of other yummy flavours, it was just not complete with a pinch (or a few) of salt.

Equally sweet but much more Canadian and donut-approved, I figured maple glaze would be perfect for my pumpkin donuts but could also stand to be kicked up a notch with a bit of sea salt.  After baking off the donuts, I dunked them in a bath of classic maple glaze then gave them a sprinkling of both Maldon Sea Salt and the Sweet & Salty Surrender blend.

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MapleDonuts_05

Recipe adapted from King Arthur 

Pumpkin Donutsmakes about 10 to 12

1/4 cup grapeseed or canola oil 1 whole egg 1 egg yolk 1/2 cup granulated sugar 2 tablespoons brown sugar 2 tablespoons maple syrup 3/4 cup pumpkin puree 1/2 teaspoon cinnamon 1/2 teaspoon salt 3/4 teaspoon baking powder 3/4 cup + 2 tablespoons all-purpose flour

  1. Preheat oven to 350 degrees.  Prepare a donut pan and set aside.
  2. In a large mixing bowl, whisk together the oil, egg, and egg yolk.
  3. Add in the sugars, maple, and pumpkin.  Whisk to combine.
  4. Sift in the dry ingredients and stir until combined.
  5. Fill the wells of the donut pan about 2/3 to 3/4 of the way full.
  6. Bake for about 12 to 15 minutes, or until a toothpick inserted in the donuts comes out clean.
  7. Cool on a wire rack before dipping in the glaze.

Maple Glaze adapted from Broma Bakery

1 cup icing sugar, sifted 1/4 cup maple syrup a couple drops of molasses 1 to 2 tablespoons milk

Combine all of the ingredients until together until they form a thick, but smooth paste.  Add only enough milk so that it is slightly fluid.  Use immediately.

Assembly

  1. Place the maple glaze in a shallow dish just big enough to hold the donuts.
  2. Dunk the top surface of each donut into the glaze and let dry slightly on a wire rack.
  3. Just before the glaze completely dries (just a few minutes), sprinkle with sea salt and/or Sweet & Salty Surrender blend

Notes

  1. To prevent from making a huge mess, I like the fill the donut pan with a piping bag.  The batter can be rather fluid.  I find it best to fill a disposable piping bag, then snip off the tip once the batter is already inside so that it does not spill everywhere as I fill it up.
  2. If the donuts are stored overnight, the salt will begin to dissolve.  They might look funny, but will still taste equally delicious the following day.

Side note: You guys!  Boom Chicka Pop has a Dark Chocolate Sea Salt Kettle Corn for the holidays!  If you are looking for a Christmas gift for me, just send me BIG bags of this!!

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