Doughnut Dreams

My doughnut pan arrived while we were in Thailand a couple weeks ago and since then I’ve been busy trying out recipes. I’m telling myself I’m testing them for an upcoming charity bake sale, but really I just want to eat doughnuts.

Chocolate frosted.

I blogged about chocolate doughnuts at the Hardship Homemaking blog recently.

Next up was pumpkin doughnuts. I used the recipe from King Arthur Flour but I replaced the regular flour with Pamela's Gluten-Free Baking and Pancake Mix. The recipe has potential but I made a few errors that resulted in overly sweet, sticky doughnuts with almost no pumpkin and spice flavor. Muffin and I both have a major sweet tooth and these were even too sweet for us. When a two-year-old puts down a half-eaten doughnut and says it’s too much, it’s way too much.

My first error was using coconut oil instead of light olive oil or vegetable oil. I thought it would be a healthy alternative to vegetable oil and it’s cheaper than olive oil. I wasn’t counting on the flavor completely overpowering the rest of the doughnut.

Sprinkling the cinnamon and sugar.

Also, I ran out of white sugar so used half white and half demerara sugar, which is a local brown sugar substitute that has a burnt-sugar-caramel taste to it. I thought it would complement the pumpkin and spice flavors. It was too sweet and too sticky. It was as if the doughnuts had been dipped in syrup when all they’d done was sit on the counter for a couple hours.

For my next attempt at the pumpkin doughnuts I am stocking up on white sugar, I will use a light, flavorless oil, and I am also going to amp up the spices a bit. I can’t find canned pumpkin here so I have to make my own puree and the pumpkins here don’t seem to be as flavorful as American pumpkins. 

I’m definitely doing the pumpkin doughnuts for the bake sale since pumpkins are in season right now in India. I think they’ll be popular among Indians and Americans alike, given the time of year. I’d like to make a second variety of doughnuts as well. I’m trying to decide between the chocolate doughnuts, replacing the pumpkin puree with applesauce for complementary pumpkin pie and apple pie doughnuts, or trying another new recipe entirely – toasted coconut. What do you think?