Pumpkin Spice Dabo Kolo Ricotta Donuts Recipes

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.

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!

Steps:

• FOR DOUGHNUTS: In a medium mixing bowl stir together flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda. Add pumpkin, eggs, milk, and shortening, butter, or margarine; beat with an electric mixer on low speed till mixed.
• Spoon the mixture into a pastry bag fitted with a large star tip with a 1/2 inch opening. Pipe onto 2 greased baking sheets in 3-inch circles. Bake in a preheated 375* oven for 10 minutes, or till golden brown. Cool doughnuts on a rack over waxed paper.
• FOR ICING: In a small mixing bowl stir together powdered sugar and vanilla. Stir in enough milk to make a smooth icing of glazing consistency. Spoon icing over doughnuts.

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 350-360 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.

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!

Steps:

• In a small bowl, mix together cinnamon, nutmeg, ginger and cloves. Store in an airtight container.

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.

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.

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.