In addition to the usual tradition of publishing Halloween recipes all month, I have kept the tradition of posting specifically a spooky donut recipe every year. Last year it was these black sesame pumpkin donuts, the year before was pumpkin cream filled ghost donuts, and before that was chocolate pumpkin bat donuts. So this year, it’s these mummy donuts.
This is the third spooky recipe of the month which means we are halfway through! I’m working on my November recipes now but it’s kind of crazy because after I finish them I’ll have to get a move on with my Christmas and holiday recipes. I love fall and I really wish I could take the time to really embrace it with my baking but if I don’t start ASAP, the holiday recipes won’t be done on time.
But I don’t really want to talk about Christmas recipes because I saw the other day that stores have already cleared all their Halloween things to make room for Christmas decorations. I mean at least wait until October is over, it’s still spooky season!
Describe These Donuts to Me
Taste: These taste a little like an upgraded apple cider donut. The nutty brown butter in both the batter and the frosting contrasts perfectly with the chai spices and the sweet pears.
Texture: These donuts have a soft and fluffy texture, speckled with juicy pears. The frosting on top adds the perfect amount of creaminess. These donuts are best served fresh due to the fact that the pear in them tends to make them a little soggy as they sit.
Ease: These have a little more hands on decoration then some other donuts might, but aside from that these are still pretty simple. The batter comes together quickly with no mixer, and there’s no complicated shaping or frying because these are baked donuts.
The Batter
There are two parts to this batter, the batter itself and the pear mixture. The pear mixture comes together with pears mixed with brown sugar and chai spice blend. The brown sugar makes the pears release their juices and creates a sort of syrup. When this is mixed into the batter, it caramelizes and creates a delicious blend of flavors. The batter itself comes together with salty brown butter, applesauce, and more chai spice mix to add a warmth that balances with the pears perfectly.
The Frosting
This is a very simple whipped brown butter frosting. It comes together with brown butter that’s been cooled to room temperature and then whipped until light and creamy. The brown butter ties the frosting into the donuts and prevents it from becoming overly sweet. This frosting is just thick enough that we can pipe it into bandages on top of the donuts.
Spiced Pear Mummy Donuts
Ingredients
Method
- Preheat the oven to 350℉ and grease a 10 count donut pan with butter. Set aside.
- In a small bowl, toss together the pears, brown sugar, and chai spice. Let the mixture sit at room temperature while we make the rest of the batter.
- In a small saucepan over medium heat, melt the butter. Once melted, continue to cook and the butter will start to sizzle and foam. Keep cooking, stirring frequently and the butter will start to brown. Once it has turned a deep caramel brown, remove the pan from the heat. Let the butter cool for 10 minutes in the pan.
- Pour the slightly cooled brown butter into a large mixing bowl. Add the granulated sugar and mix until combined. Whisk in the eggs until smooth followed by the applesauce and vanilla extract. Add in the flour, baking soda, baking powder, chai spice, and salt and whisk to combine. Whisk in the milk and you should have a smooth batter. Finally, using a large spatula, fold in the pear mixture (including the juice in the bowl). The batter will be smooth and pourable.
- Spoon the batter into the previously prepared donut pan, filling each to just bellow the top. Bake for 12-14 minutes or until browned on top and the donut bounces back when lightly poked. Let the donuts cool for 40 minutes in the pan before inverting onto a wire cooling rack to cool completely before frosting.
- Melt the butter in a medium sized saucepan over medium heat. Once melted the butter will start to sizzle and foam before it begins to turn an amber brown color. Pour the brown butter into a large mixing bowl and chill for 30-40 minutes or until the brown butter reaches the consistency of room temperature butter.
- Once the brown butter has solidified, use a hand or stand mixer fitted with a whisk attachment and whip the butter on high speed for 3 minutes. Add in the confectioners sugar, vanilla, and salt and mix on low speed for 30 seconds to get it combined before turning the speed up to high to whip the frosting. It should be smooth and a little thin.
- Add the frosting to a piping bag fitted with a Wilton 10 A piping tip. Pipe lines of frosting going in different directions on top of the donut before topping with candy eyes. Donuts last up to 3 days in the refrigerator, sealed in an airtight container.