Maple pecan latte donuts
This glazed pecan latte donut is a fabulous holiday treat – and with good-for-you ingredients, you can enjoy with pleasure.
As soon as the leaves start turning color, recipes with apple and pumpkin explode like an overripe squash. But sometimes you need a break from the usual fall flavors, and that’s when the pecans can mosey their way into your holiday baking.
These gourmet donuts are flavored with toasted pecan, coffee and warm spices, making them perfect for your holiday party. They’re simple to make – no deep frying, one bowl, and they’re in the oven. And that toasted pecan butter glaze – you’re going to want to call dibs on licking the bowl. And the spoon. Consider yourself warned!
INGREDIENTS
- 2/3 cup sour cream (or plain yogurt)
- 1/2 cup maple syrup
- 1/2 cup date paste
- 2 eggs
- 4 tablespoons pecan butter (see instructions below)
- 2 cups white whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 tablespoon freshly grated nutmeg
- 1 1/2 cup powdered sugar
- 4 tablespoons pecan butter
- 3 tablespoons hot water
- 1 teaspoon instant coffee granules
- 6 ounces toasted pecan bits
Donuts
Glaze
DIRECTIONS
Preheat oven to 350. Spray 2 6-hole donut pans with non-stick spray.
In a large bowl, combine sour cream, maple syrup, date paste, eggs, and pecan butter. Mix until smooth and ingredients are thoroughly incorporated.
Pour the flour into a large glass measuring cup, and add baking powder, baking soda, salt, and nutmeg. Stir well with a fork.
Pour dry mixture over wet mixture, and mix gently to combine. Do not overmix!
Transfer the batter to a batter bottle (or to a strong ziploc bag, and snip off a generous corner). Fill donut wells 3/4 of the way full.
Bake for 8 minutes, or until donuts spring back when lightly pressed.
Allow to cool slightly, and then transfer to wire rack to cool completely.
Mix glaze ingredients. Glaze should be thick, but spreadable. Add a few drops hot water if too thick to spread, or more powdered sugar if too runny. Spread glaze over each donut, and immediately sprinkle with toasted pecan bits.
To make pecan butter:
Roast 1-2 cups raw pecans for 3-4 minutes at 350. Be sure to spread them around on the pan so they get evenly roasted. Remove from oven, and transfer to a food processor. Blend until they achieve a butter-like consistency. You may have to scrape down the sides of the processor bowl once or twice.
Adapted from a fabulous recipe by @HealthyHacksRD.
Maple pecan latte donuts. (Photo: Sarah F. Berkowitz)
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