Do six donuts serve two people? Are you the judge of that? Surely you can’t be the final authority.
I like to break my donut adventures into three parts.
The first part passes by quickly, so you better keep up: I eat the first donut within the brief period of time that my body is awake but my brain has yet to tell my mouth how to form complete sentences. If I must communicate with you in order to get at that donut, you will see frantic pointing in the direction of said donut, wide eyes glaring at you with eyebrows an impossible 6” above, and fierce toe tapping. The kind of toe tapping that makes your shin muscle sore the next day. Before I’m done stumbling around the kitchen and slamming a tea pot on the stove and crinkling every tea bag wrapper so loudly that the birds stop singing outside, the donut vanishes.
The second foray in my donut adventure is the donut I eat with tea. I alternate bites with sips of hot tea so that each bite melts in my mouth. In my mind, this is the first donut. Then, come 10:30 or so, I forget what donut one and donut two tasted like. I better check again. But I don’t need a whole donut, not skinny ol’ me with a stomach the size of a pea. Like a particularly adept surgeon, I slice off part of the donut arc and pop it in my mouth. Lardon after sugary lardon, I’ve eaten a third donut. Well, at least I didn’t scarf all three down at once like a man.
So yes, half a dozen donuts serves two people.
|Pumpkin Donuts with Honey Glaze|
- For the donuts:
- 1 cup flour
- 1/4 cup + 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- Pinch of freshly grated nutmeg, ginger and cloves
- 3 tablespoons pumpkin puree
- 2 tablespoons + 1 teaspoon buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- For the glaze:
- 1/2 cup powdered sugar
- 1 tablespoon honey
- 1 tablespoon buttermilk
- Preheat the oven to 425. Grease a donut pan with butter or shortening.
- In a medium bowl sift together the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves.
- In a small bowl, whisk together the pumpkin puree, buttermilk, egg and melted butter. Add this to the dry ingredients and fold in with a spatula until no streaks of flour remain.
- Using a spoon, fill in each donut space almost to the top.
- Bake for 8-9 minutes, until the top springs back when you touch them. My donut pan instructions say to let the donuts rest after baking for 15 minutes in the pan.
- While the donuts cool, make the glaze by beating together the powdered sugar, honey and buttermilk. It might look like you don’t have enough glaze to frost all of the donuts, but you do. Dip each donut top into the glaze and serve.
My donut pan is non-stick and is made by Wilton. Here’s an Amazon link: http://www.amazon.com/Wilton-Nonstick-6-Cavity-Donut-Pan/dp/B004CYELOQ