Thursday, October 28, 2010
HALLOWEEN BAKED PUMPKIN DOUGHNUTS, AND PERUVIAN PUMPKIN DROP DOUGHNUTS
Baked Pumpkin Doughnuts
Just a quick post to give you a couple of our favorite Halloween doughnut recipes. I don't know why, but I've always made doughnuts on Halloween! We live so far in the "boonies" that we don't get trick-or-treaters, but my grandchildren and any close neighbor children always come over for some warm doughnuts!
BRYANNA’S BAKED PUMPKIN DOUGHNUTS
A great Halloween treat! You will need 2 black, 6-count nonstick doughnut pans (or, if you only have one, make 2 batches) like this:
1 1/4 c. soy, hemp or nut milk with 1 tsp. vinegar or lemon juice added
1 c. brown sugar
1/2 c. thick cooked, mashed and drained pumpkin (or squash), or canned pumpkin puree
(TIP: hang home-cooked mashed pumpkin or squash over the sink in a jelly-bag or in several layers of cheesecloth until it is as thick as canned pumpkin puree)
3 T. oil
1 c. wholewheat pastry flour (do not use ordinary whole wheat flour, or your doughnuts will be tough!)
3/4 c. unbleached white flour
1/4 c. soy or chickpea flour
2 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. freshly-ground nutmeg
Preheat the oven to 400 degrees F. Spray the two 6-count nonstick doughnut pans with oil from a pump sprayer and sprinkle each one with a little organic unbleached sugar (this makes the bottoms crispy). Beat the liquid ingredients together in a medium bowl. Whisk the dry ingredients together in another bowl, then add to the liquid ingredients and stir briefly, just to mix. Divide the batter evenly between 10 doughnut molds and smooth it out evenly. Bake 10 minutes. Remove the doughnuts to a rack to cool.
If you like, roll the doughnuts in unbleached sugar which has been ground to a powder in a dry blender (add about 1 tsp. cornstarch to every 1/2 c. of sugar); or coat with a powdered sugar glaze or White Glaze (below ). The glazed doughnuts can also be dipped in coconut or chopped nuts.
BRYANNA’S WHITE GLAZE
Makes 1/2 c.
This can be used on sweet yeasted breads, tea breads, cupcakes, doughnuts, etc..
1/2 c. good-tasting powdered soy milk (such as a Better than Milk-- do not use bulk soymilk powder!), or powdered rice milk.
1/4 c. Grade A light maple syrup
1/4 tsp. vanilla or other flavor extract
Mix the ingredients together thoroughly in a bowl. For a thin glaze, spread it on the hot doughnuts, bread or cake. For a firmer glaze, spread it on the cooled doughnuts, bread or cake.
This is what Picarones usually look like! My photo didn't turn out, but mine look like any drop doughnut, or kind of like "doughnut holes"!
BRYANNA’S QUICK PICARONE DROPS (Pee-kah-roh-nays) (PERUVIAN PUMPKIN DROP DOUGHNUTS)
Makes 52 drop doughnuts
Traditionally, these are shaped into a ring right in the hot oil, but I just make them as a drop doughnut. It takes some practice to get the dough to fall into the hot oil formed as a ring! (And they are often lopsided!) There are many versions of this treat-- some are made with sweet potato as well as squash. I "veganized" this recipe from an old (1950's) Peruvian cookbook of my mother's. It’s a great Halloween specialty!
1 T. dry active baking yeast (or 2 teaspoons instant yeast)
1 tsp. sugar
1/4 c. warm water
1 T. cornmeal
1/2 tsp. salt
1/4 tsp. crushed anise seed
3 c. unbleached white flour
1 c. beer, at room temp (can be dealcoholized)
1 c. canned pumpkin puree, or cooked, WELL-drained, pureed winter squash, at room temperature
(TIP: Hang home-cooked mashed pumpkin or squash over the sink in a jelly-bag or in several layers of cheesecloth until it is as thick as canned pumpkin puree)
2 to 4 c. oil for frying (peanut or canola, preferably)
SYRUP: (This is called "miel de chancaca" in Peru because it is made with raw unbleached sugar called "chancaca". It translates roughly to "honey of brown sugar".)
1 1/2 c. brown sugar
1 c. water
3 x 1/2” strip of organic orange peel
(some people also add a cinnamon stick and a couple of whole cloves, but that's up to you!)
In a small cup, dissolve the yeast and sugar in warm water. In a large bowl mix the cornmeal, salt, anise seed, 1 c. flour and the beer. Add the dissolved yeast. Mix well. Add pumpkin and remaining flour. Mix to form a soft dough. Cover and let rise in a warm place 2 hours, or cover with plastic wrap and let rise in the fridge 4-12 hours.
To make the syrup, mix the ingredients (including the orange peel) in a heavy saucepan and bring to a boil over medium heat. Reduce heat to low and boil gently until a thick syrup forms, about 15 minutes. Remove from heat and discard the orange peel.
Heat the oil in a wok, stir-fry pan or deep pot (you use less oil in a wok), to about 375 degrees F. To test for proper oil temperature, drop a small spoonful of dough into hot oil. If it rises quickly to the surface, it’s hot enough.
Drop tablespoons of dough in the hot oil. Fry until golden. (If they are browning too fast and are raw in the middle, lower the heat a little.) Drain on paper towels.
Serve hot with hot syrup poured over them, on a dessert plate with a fork. Tip: Doughnuts can be kept warm in a 200 degree F oven for up to 1 hour.
To reheat pre-made Picarones, place them on baking sheets in a 350 degree F oven for about 5 minutes.
Have a great night!