Baked Pumpkin Crullers with Maple Glaze
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Create Pumpkin Spice Crullers that are crispy, fluffy, pumpkin-y, and BAKED! Fill you kitchen (and your bellies) with delicious fall flavors without the guilt.
Baked Pumpkin Crullers with Maple Glaze
Yield: about 12 donuts
4 ounces (1 stick) unsalted butter, cut into 1/2-inch pieces
1 cup filtered water
1/4 teaspoon kosher salt
5 ounces (about 1 cup + 1-2 tablespoons) unbleached all-purpose flour
2 teaspoons pumpkin pie spice
4 large eggs, plus another 1-2 tablespoons if needed
2 teaspoons granulated sugar
Favorite nonstick spray
Maple Glaze (see recipe)
Place the butter, water, 2 tsp sugar, and salt in a medium saucepan over low heat. Cook, stirring from time to time with the wooden spoon, so the butter melts evenly. When the butter has melted, increase the heat and bring to a boil. Immediately remove the pan from the heat and add the pumpkin pie spice and flour all at once. Stir vigorously with the wooden spoon until the dough comes together in a mass around the spoon. Place the pan back over the medium heat and continue to cook, beating, for another minute to dry out the dough. The pan will have a thin film of dough on the bottom and no longer smell of flour.
Immediately transfer the dough to the bowl of a stand mixer*. Beat on medium speed for 1 minute to slightly cool the dough (no longer steaming). With the mixer on medium speed, add the eggs one at a time, allowing each addition to blend completely into the dough before continuing. When all the eggs are incorporated, the mixture should be shiny and elastic and stick to the side of the bowl. Place a bit of dough between a thumb and forefinger and pull apart. The dough should form a stretchy string about 1-1/2 to 2 inches long. If the dough has not reached this stage, beat in another egg, and continue adding a little at a time until the dough is finished. At this point the dough, should be quite stiff and able to hold its shape when piped. Transfer the batter to a pastry bag* fitted with a 1/2-inch open star or closed star piping tip* and set aside.
Preheat oven to 400°F. Spray a baking sheet with nonstick spray and top with a piece of parchment paper*, smooth paper until it sticks. Pipe a ring of dough onto the parchment paper. Pipe a stem at the top to form a pumpkin, if desired. Repeat keeping all doughnuts the same size and at least 2-inches apart. Bake for 5 minutes at 400°F. Reduce heat to 350°F and bake for another 15 minutes. Turn off the heat, open the oven door slightly and let the crullers sit in the cooling oven for 5 to 10 minutes. Remove from the oven and dip in the glaze. Cool on a rack*, glaze side up, until set.
Chef Tip: For traditional fried crullers, Heat at least 2-inches of oil in a heavy-bottomed pot* or a countertop fryer* until a frying thermometer* registers 360°F. Meanwhile, cut twelve 3-by-3-inch squares of parchment paper* and spray lightly with nonstick spray. Pipe a ring of dough onto each square. Pipe a stem at the top to form a pumpkin, if desired. Use scissors as needed to cut the dough. When the oil reaches temperature, place one pumpkin at a time in the oil, paper side up. When the dough separates from the paper, remove it carefully with tongs. Fry on each side until golden brown, about 4 minutes. Remove with a slotted spoon or spider* and drain on a paper towel for at least 1 minute. When the pumpkins are cool to the touch, dip in the tops of each donut in the glaze . Cool on a rack*, glaze side up, until set.
Maple Glaze
Yield: about 1 1/2 cups
2 tablespoons unsalted butter
1/2 cup maple syrup
1 teaspoon vanilla bean paste* or extract
1 1/2 cup powdered sugar, plus more if needed
Pinch kosher salt*
Melt the butter over medium heat in a small saucepan. Whisk in the maple syrup until melted. Remove from the heat. Whisk in the vanilla, powdered sugar, and salt until smooth. For a thicker drizzle, add additional powdered sugar as needed. Cover with plastic wrap until ready to use.
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NEW CLASS ALERT! Join us for a hole lot of fun on Wednesday, 11/20/24 @ 5:30 pm pst for a virtual cooking class on Zoom. Together we will make a yeast based dough and a vanilla bean glaze. Plus customize your donuts with recipes for maple bacon and chocolate. Sign up and be glazed and amazed by what you made!
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