Justin and I hit Kayak's Coffee by Forest Park in the morning and headed out to Soulard Market afterward. One thing we discovered about the market is that in one hall they actually sell a lot of food — including homemade donuts.
Which got me to thinking …
The ubiquitous and delicious pumpkin pie latte is one of my favorite things about fall. You'll absolutely see a post at some point about how to perfect this drink. For now though, I thought it might be fun to turn that classic into a donut. Why not?
There's actually no pumpkin in the donut — it's just the spice mix that's reminiscent of the flavor.
Ingredients:
1 tube canned biscuits, like Grands
canola oil
1/2 cup sugar
1 tsp cinnamon
small pinch ground clove
small pinch ground nutmeg
optional: small pinch ground ginger
For the icing:
1/2 tsp vanilla extract
1 tsp instant coffee
3 tsp water
1/2-3/4 cup powdered sugar
Procedure:
1. Prepare the cinnamon-sugar mixture by combining the sugar, cinnamon, clove and nutmeg. Prepare the icing by first dissolving the instant coffee in the water, then adding the vanilla and powdered sugar. Stir until a glaze forms. If it is dry, add water by the teaspoon and stir until it smooths out.
2. Preheat a pan with a thin covering of canola oil (1/4 inch or so) on medium heat. Pop open the biscuits. Cut a small hole in the middle of the donuts — you can use a cookie cutter, but due to my understocked kitchen I used a shot glass.
3. Fry the donuts lightly in the oil for about 2 minutes per side. Blot them on a paper towel and roll them in the cinnamon-sugar. Serve with glaze on the side or drizzled on top.
Happy Autumn, Readers. Now go grab some cider, scarves, and boots!
-Katie
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