I am stuck indoors at the moment, dodging the rain and high winds, and decided the warmest place in house had to be the kitchen. I have been looking at pumpkin everything on pinterest lately and decided a nice cakey doughnut was what I fancied. I also have fancied a recipe using speculoos. I made the mistake of introducing my husband to it, and he is hooked. Pumpkin and spice are a marriage made in heaven, and speculoos has a bit of spice to it as well. The recipe is quite easy and incredibly tasty. The most time-consuming parts are browning the butter and actually putting the batter neatly into the doughnut tin. My recipe is an adaptation of one I found on pinterest and I liked her recipe as she coincidentally used the same doughnut pan I intended to use and only made 6 doughnuts. One of the hazards of baking for a food blog is you experiment, and sometimes the experiments do not turn out as you planned and you end up with something you would not feed the dog, so small experiments are good. Thankfully though the doughnuts were a great success the first time. At first glance you might be inclined to skip the step of browning the butter, and in fact so was I. I decided to give it a try in the end and tasted the wet mix before and after adding in the brown butter (or beurre noisette) and WOW, what a difference. I am converted. The smell was gorgeously nutty and it really gave the batter a depth it did not have before.
I added in maple syrup and candied ginger for a bit more of a kick. I love the occasional bits of ginger that come through. The batter is a bit sticky and is a bit fiendish to put in the doughnut pan, so I kept wet hands and a moistened spoon to smooth out the batter in the pan. Once I got the batter in the pan I thought they looked like something was missing. I am not a lover of pumpkin with chocolate, so I bypassed the Nutella and went for the speculoos.
I added a spoonful of the speculoos to the leftover brown butter until just melted and drizzled over the doughnuts as an experiment.
The doughnuts bake up fairly light, not dense at all, with a cakey consistency. The drizzle of the speculoos on top and a sprinkling of sugar give the doughnut another hint of spice with a light crunch. Before serving, I gave the doughnuts a light drizzle of left over speculoos & brown butter mix, and served with a mug of pumpkin spice latte. What a lovely way to watch the rain outside, while under a blanket. I will definitely be making these again.