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Winter Figgy Pudding Donuts
15 Prep Time
minutes
12 Cook Time
minutes
27 Total Time
minutes
24 Serving
size
Recipe by Goldsboro Elementary School.
Print Recipe
Ingredients
Donut
- 1 C flour
- 1/3 C unsweetened dark cocoa powder
- 1/3 C dried dates, chopped
- 1/3 C dried figs, chopped
- 1-½ tsp orange zest, plus additional garnish
- 1 tsp nutmeg, plus additional for garnish
- ½ tsp baking soda
- ½ cup packed brown sugar
- 3/4 C buttermilk
- 1 egg
- 3 T melted unsalted butter
- 1 tsp vanilla extract
- Butter (use for non-stick)
Frosting
- 4 oz cream cheese, softened
- ¾ C powdered sugar
- 1-1/2 T milk
Preparation
- Preheat oven to 325 degrees Fahrenheit.
- Combine dry ingredients (except brown sugar), in a medium bowl. Whisk together to combine.
- In a separate bowl, add buttermilk, brown sugar, egg, butter, and vanilla extract. Whisk to combine. Pour into bowl of dry ingredients. Use a rubber spatula to mix.
- Transfer batter into a pastry bag or Ziploc bag. If using a Ziploc bag, cut the corner once the batter has been transferred.
- Use butter to grease and flour a mini donut pan (2” mini donuts). Pipe the batter into the molds filling them half full.
- Bake 12-13 minutes, until a toothpick comes out clean.
- While the donuts are baking, make the frosting. Combine cream cheese, powdered sugar and one tbsp of milk in a medium bowl and stir until smooth. If frosting is too thick, add 1 tbsp of milk at a time until it reaches the desired consistency.
- Once donuts have cooled, frost them and garnish with a sprinkle of nutmeg and orange zest.
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