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Pumpkin Spiced Doughnuts with Bourbon Caramel Glaze. These doughnuts are essentially portable pumpkin cakes, dipped in a spiked glaze, and topped with candied pumpkin seeds.
Working in batches if necessary, air fry the doughnuts and holes until golden brown, 3 1/2 to 4 minutes. Remove to a cooling rack and let cool completely, about 20 minutes.
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The Brown Bobby manual included 10 recipes for doughnuts, 4 icing recipes and a number of prepared doughnut mixes were also available. Recipes included Plain, Wholewheat, Bran, Spice, Nut, Tutti-Frutti, Chocolate and Oatmeal. The doughnuts were touted as “greaseless” because they were not deep-fried, but as the included recipe indicates ...
Carefully drop each doughnut into hot oil and fry until golden brown, about 2-3 minutes. Remove from oil, and drain on a paper towel. Dust with powdered sugar, if desired, and eat while warm.
The old-fashioned doughnut is a term used for a variety of cake doughnut prepared in the shape of a ring with a cracked surface and tapered edges. [1] While many early cookbooks included recipes for "old-fashioned donuts" that were made with yeast, [2] the distinctive cake doughnuts sold in doughnut shops are made with chemical leavener and may have crisper texture compared to other styles of ...
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