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Spice Cake Donuts with Cinnamon Pecan Glaze
- 3 hours
- 17 ingredients
- Pecans
- Moderate
- dozen
Ingredients
- Donuts:
- 2 1/2 cups flour
- 1/2 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 cup milk
- 1 egg
- 1/4 cup unsalted butter, melted and cooled
- 1 tsp vanilla extract
- 2 quarts oil for frying
- a candy thermometer
- Toppings:
- 1 cup powdered sugar
- 1 tsp cinnamon
- 2 tablespoons milk
- 1 cup Diamond of California® Chopped Pecans
The Steps
- Start by combining the flour, sugar, baking powder, salt, cinnamon, nutmeg and ginger in a large mixing bowl. Create a well in the center of the ingredients and add the milk, egg, butter and vanilla. Use a wooden spoon to mix until combined. Cover and refrigerate for 1 hour.
- While the dough chills, pour the oil in a large cast iron pot or Dutch oven. Attach a candy thermometer to the side of the pot and heat on high until the thermometer reads 370 degrees.
- On a lightly floured surface, roll the dough to about 1-inch thick. Use a three or four-inch round cookie cutter to cut out the doughnuts. Cut the centers with a 1-inch round cookie cutter or the large side of a piping tip.
- Working in batches, use a large slotted spoon or a frying spider to gently lower the donuts into the oil. Depending on the size of your pot, you should only fry 2-4 donuts at a time.
- Transfer the cooked donuts to a wire rack set on top of a paper towel lined sheet pan. Allow them to cool completely.
- The last step is to glaze and top your spice cake donuts. Make the glaze by combining the powdered sugar, cinnamon and milk. Dip the top of each donut into the glaze to coat them sprinkle the chopped, toasted pecans on top. Allow the glaze to dry before serving.
