Pear Doughnuts
These delicious breakfast, brunch or dessert treats feature the wonderful flavor of fresh pear, ground cinnamon, ground nutmeg, and light brown sugar. Fresh from the oven, still nice and warm, these doughnuts are amazing. Brushed with butter and rolled in cinnamon brown sugar or dipped in maple or chocolate glazes, these doughnuts go to a whole other level of perfection.
Equipment
- 3 (6-cavity) regular small doughnut pans OR 2 (4-cavity) jumbo doughnut pans
Ingredients
Pear Doughnuts:
- 285 grams all-purpose flour (2-1/4 cups), sifted
- 5 grams baking powder (1 teaspoon)
- 5 grams baking soda (1 teaspoon)
- 2 grams fine sea salt (1/2 teaspoon)
- 2 grams ground cinnamon (3/4 teaspoon)
- 1 gram ground nutmeg (1/4 teaspoon)
- 180 grams peeled, grated and pressed pear (1-1/2 cups)
- 150 grams granulated sugar (3/4 cup)
- 250 grams brown sugar (1-1/4 cups)
- 275 grams vegetable oil (1-1/4 cups)
- 100 grams egg (4 large)
Chocolate Glaze:
- 90 grams powdered sugar (3/4 cup)
- 15 grams unsweetened cocoa powder (2 tablespoons)
- 5 grams vanilla bean paste or extract (1 teaspoon)
- 30-45 grams milk (2 to 3 tablespoons)
Instructions
Pear Doughnuts:
- Preheat oven to 350 degrees F. Spray three 6-cavity doughnut pans (OR two 4-cavity jumbo doughnut pans) with non-stick cooking spray or wipe with vegetable oil. Set aside.
- Add-all-purpose flour, baking powder, baking soda, fine sea salt, ground cinnamon, and ground nutmeg to small mixing bowl. Whisk to combine. Set aside.
- Add prepared pear, granulated sugar, and brown sugar to stand mixer. Beat on medium low until well combined, about 30 seconds.
- Add vegetable oil to stand mixer and beat on low for about 15 seconds.
- Add eggs, one at a time. Beat on low until incorporated, after each addition.
- Remove bowl from stand mixer. Add reserved flour mixture to stand mixer about 1/2 cup at a time. Fold in with large spatula. Do not over mix.
- Add doughnut batter to large gallon size plastic storage bag and cut a small hole in corner of bag. Seal the bag and squeeze the batter through the opening into the doughnut pan cavities about 2/3 of the way to the top. Smooth batter with wet finger.
- Bake jumbo doughnuts in hot oven for 20 minutes. Bake regular doughnuts 10 to 12 minutes. Doughnuts will be firm to the touch.
- Remove doughnut pans from oven and cool on wire rack for 15 minutes. Remove from pans to cool completely.
Chocolate Glaze:
- Add powdered sugar, unsweetened cocoa powder, milk, and vanilla bean paste to small bowl. Stir to combine. Add additional milk in 1/2 teaspoon increments to achieve desired thickness. Glaze will be very thick. Dip doughnuts in chocolate icing. Invert doughnuts and place on rack for the glaze to set.
- If you are garnishing your doughnuts, its best to do so right after you dip the doughnut in glaze as the glaze begins to set very quickly.