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Pumpkin Walnut Sconuts with Maple Glaze - WCAX.COM Local Vermont News, Weather and Sports-

Pumpkin Walnut Sconuts with Maple Glaze

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SOUTH BURLINGTON, Vt. -

First donuts -- then cronuts -- and now, sconuts!

Jodi Whalen with August First Bakery talks about their latest culinary creation.

Pumpkin Walnut Sconuts with Maple Glaze

Dry ingredients:

Flour 6 cups

Sugar 1 ¼ cups

Baking powder 1 ½ Tablespoons

Baking soda 1 Teaspoon

Salt 1 Teaspoon

Cinnamon 2 teaspoons

Ground ginger 2 teaspoons

Cloves 1 teaspoons

nutmeg 1 Teaspoon

Butter ½ lb chilled, cut into cubes

Canned pumpkin 1 cups

Buttermilk 2 cups

Toasted walnuts 1 cup

Egg 1

Glaze:

Powdered sugar 1 cups

Maple syrup ¼ cups

Salt pinch

Heavy cream or half/half ¼ cups

The batter:

Whisk egg in buttermilk. Mix canned pumpkin with 1 ½ cups buttermilk/egg mixture. Set aside.

Mix dry ingredients, including nuts, in bowl, set aside.

In mixing bowl, beat butter and dry ingredients at medium low speed until butter is the size of small pebbles.

Turn mixer to low, add buttermilk/egg/pumpkin mixture and beat until just combined.

Scoop evenly onto parchment lined pan. Use fingers to create donut shape.

Brush with buttermilk/egg mixture.

Bake at 425 for 15-20 minutes.

The glaze:

Beat powdered sugar, salt, and maple syrup, drizzle in cream. Pour over slightly cooled sconuts.

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