www.womanthismonth.com 61 March 2013 | Pumpkin Doughnuts with Eggnog Frosting 250g flour 1 1/2 tspn baking powder 1/2 tspn salt 1 tspn cinnamon 1/2 tspn garam masala 80ml vegetable oil 110g brown sugar 1 egg 1 tspn vanilla extract 100g pumpkin purée, tinned 120ml milk For the frosting: 120g cream cheese 120g powdered sugar 1 tbspn golden syrup pinch garam masala pinch clove powder pinch ginger powder pinch nutmeg pinch cinnamon 2 tbspn milk 120ml milk 2 eggs 2 tbspns vegetable oil 10g sugar 100g plain (all purpose) flour 120g polenta 1 tspn baking powder 1/4 tspn salt 1/4 tspn paprika 3 tbspns chives, finely chopped 1 tbspn fresh rosemary, finely chopped For the frosting: 180g goat cheese 40ml milk 1/2 tspn black pepper salt to taste 1 tspn fresh rosemary, finely chopped 1 tbspn chives, finely chopped Chive and Rosemary Doughnuts with Goat Cheese Frosting l Preheat the oven to 350 degrees F. l In a bowl whisk together the milk, eggs, oil and sugar. l Gently fold in the flour, polenta, baking powder, salt and paprika until just combined. l Fold in the chopped chives and rosemary until just combined. l Brush savarin rings with melted butter and fill three quarters full with the mixture. l Bake at 350 degrees F for 15-18 minutes, or until they spring back when touched. l When baked remove immediately and cool on a wire rack. l Let it cool completely before frosting. To make the frosting: l Let the goat cheese come to room temperature while the doughnuts are baking. l Whisk in the milk slowly until it becomes smooth and spreadable. l Add the pepper, salt and rosemary. l When the doughnuts are cool, dip each one into the frosting and assist spreading with a knife if required. l Sprinkle the tops with the chopped chives before serving. l Preheat oven 350 degrees F. l Butter individual savarin rings and set aside. l In a bowl, sift together the flour, baking powder, salt and spices together and set aside. l In a bowl of an electric mixer fitted with the paddle attachment whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until combined. l Slowly add the dry ingredients into the mixture and stir until just combined, careful not to overdo it. l Carefully spoon the batter into the buttered savarin rings, filling each three quarters full. l Bake in the preheated oven for 15-18 minutes, or until doughnuts spring back when gently pressed. l When baked, drop the doughnuts from the rings immediately onto a wire cooling rack. l While the doughnuts are cooling, mix together all the ingredients for the frosting until smooth. l Place the ingredients into a bowl and set over a saucepan of boiling water. l Heat the frosting until it is warm and the cream cheese is liquid. l Add the milk slowly to thin the glaze. l Dip the doughnuts into the glaze and set onto a wire rack to drip and dry. Serve when cool.
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