Pumpkin chai doughnuts

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How to make Pumpkin chai doughnuts

  • Yield : 24
  • Prep Time : 0:15
  • Cook Time : 0:15
  • Total Time : 0:30

Ingredients

  • 340g (2 1/4 cups) plain flour
  • 3 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 155g (3/4 cup, firmly packed) brown sugar
  • 200g (3/4 cup) pureed cooked pumpkin
  • 250ml (1 cup) milk
  • 60g unsalted butter, melted, cooled
  • Maple syrup, to serve

Topping

  • 100g (1/2 cup) caster sugar
  • 90g (1/2 cup) vanilla chai tea powder
  • 60g unsalted butter, melted

Method

  • Step 1 Preheat oven to 180C/160C fan forced. Lightly grease two 12-hole non-stick doughnut pans with 7cm-diameter rings. Sift flour, baking powder, cinnamon, ginger and nutmeg into a large bowl. Stir in brown sugar. Make a well in the centre.
  • Step 2 Combine the pumpkin, milk and butter in a bowl. Add to the dry ingredients and stir well to combine.
  • Step 3 Spoon mixture into a piping bag fitted with a 2cm plain nozzle. Pipe into the prepared pans, dividing evenly among them. Smooth the surface with the back of a spoon dipped in water. Bake for 15 minutes or until a skewer inserted in the doughnuts comes out clean. Set aside in the pans for 2 minutes, then turn onto a wire rack to cool slightly.
  • Step 4 Meanwhile, for the topping, combine the sugar and chai powder in a large sealable plastic bag.
  • Step 5 Working with 1 hot doughnut at a time, brush lightly with butter and place in chai-sugar bag. Seal bag and gently shake to completely coat doughnut. Remove doughnut, shaking off excess sugar, and return to wire rack. Drizzle doughnuts with maple syrup and serve warm.

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