Bourbon Caramel Glazed Pumpkin Donuts

Bourbon Caramel Glazed Pumpkin Donuts #SundaySupper

 

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Author: Susan Palmer

Recipe type: Dessert

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon freshly grated nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon ground clove
• ½ cup brown sugar, packed
• ¼ cup cane sugar
• ¼ cup (4 tablespoons) unsalted butter, melted
• ¾ cup pumpkin puree
• ⅓ cup whole milk
• 2 large eggs

For the glaze:

• 1 cup granulated white sugar
• ½ cup heavy cream
• 2 tablespoons unsalted butter
• 1 tablespoon bourbon
• 1 teaspoon sea salt
• ¼ cup powdered sugar
• optional: 1 cup chopped pecans and coarse sea salt to top

Instructions

1. Heat your oven to 350 degrees and spray 2 6 cavity donut pans (I used one donut pan and one cruller pan) with baking spray.
2. In a large mixing bowl, combined the flour, baking powder, salt, cinnamon, nutmeg, ginger, clove and sugars.
3. In a medium mixing bowl, whisk together the melted butter, pumpkin puree, milk and eggs.
4. Transfer the wet ingredients into the dry, stirring until the flour is completely mixed throughout.
5. Fill the donut pans ⅔ of the way full with batter and smooth the tops.
6. Bake for 12-14 minutes or until the donuts are a light golden brown and when a toothpick inserted in the center comes out clean. Let cool in the pans on a cooling rack. Invert from pans and place on rack with a piece of parchment paper underneath.
7. In a heavy bottomed, medium sized pot over medium heat, place the sugar and melt until the sugar has caramelized and turned a deep amber color. Swirl the pan occasionally to avoid hot spots and to make sure all the sugar has caramelized.
8. Add the butter and stir until completely melted and away from the heat, stir in the heavy cream. If the caramel seizes, place back on the heat until it is smooth. Stir in the bourbon and sea salt. Let cool for about 5 minutes.
9. Transfer the caramel to a shallow dish and whisk well with the powdered sugar to form a glaze.
10. Dip the donuts in the glaze and let set on the cooling rack. Top with chopped pecans and coarse sea salt.
11. The donuts are best served the day they are made but can be stored for an additional day in an airtight container.