Pumpkin Spice Dabo Kolo Ricotta Donuts Recipes

PUMPKIN RICOTTA ZEPPOLE

Steps:

• Sift together the flour, sugar, baking powder, cinnamon, nutmeg and salt.
• In a separate bowl, use an electric mixer to beat together the ricotta cheese and the eggs just until fairly smooth.
• Add the pumpkin purée and vanilla extract to the ricotta mixture and mix till well combined.
• Stir the flour mixture into the ricotta mixture until thoroughly combined.
• In a large heavy pot or a dutch oven, pour in enough oil to reach 2 inches high and heat to 375*. (A candy thermometer comes in handy)
• Avoid having the oil drop below 350 degrees F as this will render a soggy doughnut. And you'll also want to avoid the oil exceeding 375 degrees F. as too high of a temperature will quickly darken the doughnut while leaving the inside under cooked.
• Use a 1 1/2 inch scoop or 2 small spoons to drop bits of dough into the hot oil.
• Fry the zeppole for about 1 1/2 to 2 minutes, turning often until they are puffy, fluffy and golden brown. You'll need extra time for larger sized doughnuts.
• Use a slotted spoon to remove the zeppole from the pot and transfer them to a tray lined with paper towels.
• Repeat until you have used up the remaining batter.
• When done roll the zeppole in the cinnamon sugar, turning to coat all over and serve while still warm.

PUMPKIN DONUTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 baking sheets.
• Stir flour, brown sugar, 2 teaspoons pumpkin pie spice, baking powder, salt, and baking soda together in a large bowl.
• Mix pumpkin, eggs, milk, and butter into flour mixture; beat until completely incorporated.
• Spoon pumpkin mixture into a pastry bag fitted with a large star tip with a 1/2-inch opening. Pipe 3-inch circles onto prepared baking sheets.
• Bake in the preheated oven until golden brown, about 13 minutes. Remove doughnuts to a wire rack to cool.
• Stir confectioner's sugar, 1/2 teaspoon pumpkin pie spice, and vanilla together in a bowl. Gradually stir in enough milk to reach a glaze consistency. Brush glaze over doughnuts with a pastry brush or spoon over the tops.

PUMPKIN SPICE DABO KOLO (ETHIOPIAN PUMPKIN SPICE RICOTTA DONUTS)

Steps:

• In medium sized bowl, whisk ricotta cheese until creamy. Add eggs and whisk well. Whisk in RawSpiceBar's Pumpkin Spices, flour, salt and butter.
• Add oil to a deep frying pan or wok, to about 1/2 inch up the side of the pan. Heat oil to 350-360 degrees or until a bit of the dough instantly rises to the surface when added.
• Add dough to pan, 1 tbsp a time, pushing it off with a spoon or spatula. When golden brown on one side, turn to brown other side, until puffed into small balls.
• Transfer dough with a slotted spoon to a paper lined baking sheet and allow to cool slightly. To serve, arrange on a platter and drizzle with the honey. Enjoy!

BAKED PUMPKIN SPICE DOUGHNUTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray two 6-hole doughnut pans with cooking spray.
• Combine sugar, pumpkin puree, eggs, oil, pumpkin pie spice, salt, and baking powder for the doughnuts in the bowl of a stand mixer; mix until smooth. Gently stir in 1 3/4 cups plus 2 tablespoons flour until just combined. Divide batter among the 2 doughnut pans, filling each well about 3/4 of the way full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes.
• Remove doughnuts from oven and allow to cool for about 5 minutes. Gently transfer doughnuts to a wire rack (you can use a butter knife or small rubber spatula to help release them from the pan if needed).
• Combine sugar and pumpkin pie spice for the dusting on a large pie plate or in a resealable plastic bag. Gently coat doughnuts with the sugar mixture while still warm. Do wait until they have firmed up a little and aren't too fragile or they will crack and break. Best served warm.

PUMPKIN SPICE DABO KOLO (RICOTTA DONUTS)

Steps:

• 1. In medium sized bowl, whisk ricotta cheese until creamy. Add eggs and whisk well. Whisk in RawSpiceBar's Pumpkin Spices, flour, salt and butter.
• 2. Add oil to a deep frying pan or wok, to about 1/2 inch up the side of the pan. Heat oil to 350 degrees or until a bit of the dough instantly rises to the surface when added.
• 3. Add dough to pan, 1 tbsp a time, pushing it off with a spoon or spatula. When golden brown on one side, turn to brown other side, until puffed into small balls.
• 4. Transfer dough with a slotted spoon to a paper lined baking sheet and allow to cool slightly. To serve, arrange on a platter and drizzle with the honey. Enjoy!

DABO KOLO

Steps:

• Preheat oven to 350°F
• In a clean mixing bowl, combine and mix dry ingredients (flour, berberé, sugar, and salt).
• Slowly add the water and mix so as to form a thick paste. Remove the mixture from the bowl and knead it on a lightly-floured surface for a few minutes to form a thick dough. Add the softened butter and knead for an additional five minutes. Let the dough rest in a cool place for ten minutes.
• Divide the dough into handful-size pieces and roll these into long "pencils" not quite as thick as your small finger. Cut these rolls into pieces (scissors can be used), each piece no longer than the width of your finger.
• Heat an ungreased skillet over a medium heat. Place enough of the uncooked dabo kolo in the skillet to loosely cover the bottom. (They may have to be cooked in batches.) Cook over medium heat, stirring periodically, until they are lightly browned on all sides, -- OR -- Arrange on a baking sheet. Bake in a hot oven for twenty to thirty minutes, stirring or shaking the pan a few times to prevent sticking.
• When done, remove from oven and allow to cool completely. Store in dry air-tight containers.
• **A more traditional way of making Dabo Kolo is to mix the flour and warm water to form dough then cook the dough on a skillet or griddle, stirring constantly with a wooden spoon until it forms itself into balls, then continuing to cook them until they are browned. While still hot they are seasoned with spices and butter, then after being allowed to cool they are stored.
• **"Americanized" dabo kolo can be made by substituting ground cayenne pepper or red pepper for the berberé spice mix, though this would not suffice in Ethiopia. Vegetable oil can be used in place of the butter.

PALEO PUMPKIN SPICE COOKIES

Steps:

• Preheat oven to 350.
• Blend all ingredients in a large mixing bowl with a hand mixer.
• On a parchment lined baking sheet, drop spoonful of batter (about 1-2 tablespoons in size).
• Bake for 30-35 minutes.
• Let cool and serve.

DABO

Steps:

• In mixing bowl, dissolve dry yeast and baking powder in the water. Mix in egg yolks, salt, sugar and oil.
• Add the flour and prepare a smooth dough by kneading for 5 minutes.
• Let dough rise in a covered bowl at room temperature for about 6 hours. Punch down.
• In lightly oiled large round skillet, place the dough.
• Cover pan and let dough rise for 1 hour.
• Cook it still covered, over gas or electricity on the top of the stove at low heat for 25-30 minutes.
• Turn the loaf over and bake on the other side 5 mins more.
• Serve at room temperature.

BAKED PUMPKIN BUTTERMILK DONUTS

Steps:

• Preheat the oven to 400°F Lightly grease or spray a non-stick 6 count doughnut pan. Whisk together the dry ingredients in a large bowl. In a small bowl, whisk the sugar, egg, pumpkin, buttermilk and vanilla. Add the wet ingredients to the dry and stir until just combined. Fill the pan three-quarters full in each well. Lightly sprinkle the tops with brown sugar. Bake for 11-12 minutes, until golden and an inserted toothpick comes out dry. Let cool for 5 minutes before turning out onto a cooling rack.
• Recipe can easily be doubled. I baked for 12 minutes, but, depending on your stove temp, these might be better cooked for 10 minutes.