with Salted Caramel Glaze:
A must-make for Autumn
So here's the deal, these are REALLY good-OKAY. If you're into the salty-sweet combo thing, you are going to be addicted to these little things.
Here's the check list to make it easy on yourself (I hate those marathon baking days-no fun). Planning your baking projects makes it less stressful for you and your outcome will be much more delish.
-Buy or borrow a mini doughnut pan if you don't have one, and a pancake batter squeeze bottle that has a wider nozle.
-Shop for ingredients you don't have.
-Make the caramel and store at room temp. ahead of time
-Make Caramel Frosting ahead of time
-Make Donuts
-Glaze and decorate donuts
-Eat and Share
The Caramel Recipe:
1 Cup natural cane sugar
2 Tbs. salted butter, room temp
1 Tbs. quality vanilla
-Heat sugar in a heavy-duty pot on medium heat. Stir toward middle gently as the edges melt with a wooden spoon. It's okay if little rocks form, try to crush them with your spoon.
-Continue to stir until the sugar is smooth. The trick is to get the sugar as dark brown *like an old penny* as possible without burning it. Keep a close eye.
-When the sugar is completely dissolved and the color you want,
Add half the cream and stir fast with a whisk. It's going to bubble up so be prepared with an oven-mit over your hand. Your goal is not have the sugar glom up into a big chunk so work fast.
If it does "glom up". Just heat and stir until mostly dissolved with the rest of the cream.
-Then when all is smooth, add the rest of the cream and keep stirring on medium-low heat.
-Add Butter and Vanilla, Stir while heating and get as much sugar dissolved as possible.
-Strain the hot caramel through a strainer into a storage container.
The Salted Caramel Glaze Recipe:
1 Cup caramel
1 1/2 Cups powdered sugar
4 Tbs milk
2 tsp Maldon salt flakes-crushed
-Whip all ingredients until light in color and creamy
-Taste IT, you will be AMAZED!
Mini Pumpkin Spiced Donuts:
-Preheat oven to 350 and spray donut pan with natural baking spray or a coconut oil.
2 Cups flour
1 tsp. salt
1 1/2 tsp. baking powder
1 Tbs Pumpkin Spice
1 tsp. allspice
1/2 Tbs ground ginger
1/4 tsp. cardamom
pinch of cayenne
-Whisk all the dry ingredients together, set aside
1 Cup cane sugar
1 can pumpkin puree
3 eggs
1/2 cup olive oil
-In a stand mixer, mix wet ingredients
-Add in the flour mixture
-Taste to see if you need to add more spice, add more spice.
-Pipe batter into the pan and bake 10 minutes.
-Let cool, then glaze them, then decorate,
I decorated with sprinkled Maldon salt flakes, India Tree orange sugar, white ball sprinkles, and chocolate vermicilli.
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