Part 1: Donut Batter (Baked)
Ingredients
Method- 135g Flour
- 30g deZaan Terra Rossa Cocoa Powder
- 2g Baking Powder
- 1g N Baking Soda
- 1g Salt
- 90g Granulated Sugar
- 70ml Whole Milk
- 55ml Cream (35%)
- 50g Pumpkin Puree
- ½ Vanilla Bean (¼ teaspoon Vanilla Extract)
- Ground Nutmeg (a pinch)
- Cinnamon (a pinch)
- Preheat oven to 180ºC. Prepare donut molds by greasing lightly with oil or butter. Set aside until ready to use.
- Sift all dry ingredients into a bowl (excluding sugar).
- In another bowl, add all wet ingredients and sugar. Mix until well combined.
- Add mixed wet ingredients to dry ingredients (do this in 2-3 stages, mixing in between each stage to prevent from having lumps).
- The batter will be quite thick. Spoon batter into molds.
- Bake for about 9-10 minutes at 180ºC or until knife comes out clean.
Part 2: Glaze
Ingredients
Method- 140g Confectioner’s Sugar
- 10g Liquid Glucose
- 30g deZaan Terra Rossa Cocoa Powder
- 2.5 T Milk
- In a bowl, sift all dry ingredients.
- Add in glucose and stir thoroughly.
- Stream in the milk while stirring. If glaze is too thick add a bit more of milk. 4. Ready to use immediately.
NOTE: This glaze is for immediate consumption.
Part 3: Whipped Pumpkin Cream
Ingredients
Method- 100g Pumpkin Puree
- 0.5g Ground Cinnamon
- Ground Ginger (a pinch)
- 50g Whipped Cream (35%)
- In a bowl, add pumpkin puree and spices.
- Gently fold in Whipped Cream. Fold until just combined. Reserve in refrigerator until ready to use.
Part 4: Assembly
Method- Transfer the pumpkin cream to piping bag with star tip and pipe into the middle of the donuts once they have been glazed.
- Decorate with Toasted Pumpkin seeds (Optional)
- Ready to consume immediately.
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