Pumpkin Spiced Donuts

artisans-and-chefs manufacturing

artisans-and-chefs

Part 1: Donut Batter (Baked)

Ingredients

135g Flour
30g deZaan Terra Rossa Cocoa Powder
2g Baking Powder
1g N Baking Soda
1g Salt
90g Granulated Sugar
70ml Whole Milk
55ml Cream (35%)
50g Pumpkin Puree
½ Vanilla Bean (¼ teaspoon Vanilla Extract)
Ground Nutmeg (a pinch)
Cinnamon (a pinch)

Method

Preheat oven to 180ºC. Prepare donut molds by greasing lightly with oil or butter. Set aside until ready to use.
Sift all dry ingredients into a bowl (excluding sugar).
In another bowl, add all wet ingredients and sugar. Mix until well combined.
Add mixed wet ingredients to dry ingredients (do this in 2-3 stages, mixing in between each stage to prevent from having lumps).
The batter will be quite thick. Spoon batter into molds.
Bake for about 9-10 minutes at 180ºC or until knife comes out clean.

DeZaan Glaze Image Of Pumpkin Spiced Donuts

Part 2: Glaze

Ingredients

140g Confectioner’s Sugar
10g Liquid Glucose
30g deZaan Terra Rossa Cocoa Powder
2.5 T Milk

Method

In a bowl, sift all dry ingredients.
Add in glucose and stir thoroughly.
Stream in the milk while stirring. If glaze is too thick add a bit more of milk. 4. Ready to use immediately.

NOTE: This glaze is for immediate consumption.

Part 3: Whipped Pumpkin Cream

Ingredients

100g Pumpkin Puree
0.5g Ground Cinnamon
Ground Ginger (a pinch)
50g Whipped Cream (35%)

Method

In a bowl, add pumpkin puree and spices.
Gently fold in Whipped Cream. Fold until just combined. Reserve in refrigerator until ready to use.

DeZaan Assembly Image Of Pumpkin Spiced Donuts

Part 4: Assembly

Method

Transfer the pumpkin cream to piping bag with star tip and pipe into the middle of the donuts once they have been glazed.
Decorate with Toasted Pumpkin seeds (Optional)
Ready to consume immediately.

MORE RECIPES FOR True Gold

Petit Cocoa Raspberry Cheesecake Gateaux

Cocoa Kabocha Pie

True Gold Citrus Almond Gateau Voyage

See all recipes

Do you Know Cocoa?

The deZaan cocoa handbook developed exclusively for chefs and artisans is out now!

Excel your cocoa knowledge and be inspired with our distinguished book, meticulously developed by expert chefs and combining 110 years of cocoa knowledge.

Providing an abundance of cocoa knowledge and guidance, our just launched Know Cocoa book is going to be a firm favorite on your shelves and screens for 2023 and beyond. It’s the guide you’ve been waiting for. Excel your cocoa knowledge with deZaan and be excited!

deZaan is putting cocoa powder at the forefront of the table. With this range chefs can understand the ingredients at a more intimate level, which offers better control when creating new flavors, colors, and textures.

Talia Profet European Chef Lead, deZaan