Pumpkin Bingets with Matcha Chocolate Glaze

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Pumpkin Bingets with Matcha Chocolate Glaze

It has probably been over 5 years since I have had a donut. Blasphemy I know, but it was one of the foods that I cut out of my diet to reach my fitness goals. Today those goals can beat it because I wanted donuts. So summer body aside I went ahead and created these delicious fried treats of glory, the pumpkin binget!!! I hope they are able to warm up your holidays as much as the made my day better!

Dough:

  •  6 tabls water
  • 3 oz buttermilk  (at room temperature)
  • 8 0z pumpkin puree
  • 1 egg, beaten (at room temperature)
  • 2 oz  olive oil
  • 16 oz  all-purpose or bread flour
  • 2 oz sugar
  • 1 tsp salt
  • 1/2 teaspoon pumpkin pie spice
  • 1 1/2 tsp regular or quick-rise yeast
  • olive oil for frying

Heat 6 tablespoons of water to 95-100 degrees F and add the yeas the mix with a spoon until frothy let sit to activate the yeast.

In a mixer with the whisk utensil on add the egg, olive oil, and sugar and whisk until combined. Add the buttermilk and pumpkin puree and continue to whisk. Turn off the mixer and place the bread hook on the machine. Add the salt, pumpkin pie spice and activated yeast mixture. Now add the flour one cup at a time and combine completely before adding the next cup. use your best judgment on the dough. if it is still pretty wet the add a bit more flour a tablespoon at a time until it is not runny. you are looking for a good firm dough.


Remove the dough from the mixing bowl onto a floured surface and using your palms in opposite directions stretch the dough. fold it over on itself and repeat this kneading until dough is elastic and bounces back once you push a thumb into the center. Avoid tearing the dough as much as possible.

Add a drizzle of olive oil to a bowl and place the dough in the bowl. place a warm damp two ver the top and let stand for 1-2 hours until doubled in size. I make the dough at night and place it in the fridge for in the morning.

Remove the dough from the bowl and place on a well floured surface. Roll the dough out to about a 1 inch thickness. cu the dough into squares about 1 to 2 inches each.

Heat the olive oil in a deep fryer to 350 degrees and place a couple of squares in. cook until lightly browned on each side. Remove them and place on a rack to rain.

Frosting:

16 oz white melting chocolate

1 tablespoon olive oil

1 teaspoon matcha powder

In a small mixing bowl place the olive oil and white chocolate in. Heat over a double boiler. You can also use a microwave heating in 30 sec intervals and stirring in-between.

Dip the doughnut into the chocolate and eat all of them at once!

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