Despite growing up in Southeast Asia where fruits like mango, papaya, rambutan and mangosteen [my favorite!] are everyday, the persimmon was foreign and strange to me until I tackled it last year in Maria + Josh’s persimmon cookie recipe from Two Peas and Their Pod.
It’s still quite a subtle fruit to me, slightly citrusy. In essence I like to bake with the persimmon because it brings a nice bright flavor to the typically dense and rich baked goods you find in the fall season [hello, pumpkin!].
I tweaked a recipe for a persimmon bundt cake I saw in the November issue of Vegetarian Times. Topped with a tart + tangy vanilla bean buttermilk glaze, this is the kind of donut you want to have for dessert, not dunked in your a.m. java. Well, who am I kidding. I might’ve had a donut or two for breakfast after baking these up.
I’d love to know – what ‘exotic’ fruit or vegetable have you tackled in your kitchen lately?
Persimmon Baked Donuts with Buttermilk Vanilla Bean Glaze
adapted from Spiced Persimmon Bundt Cake with Yogurt Cream // Vegetarian Times Nov. 2012
Prep Time : 15 minutes Cook Time : 15 minutes Yield : 12 baked donuts
2 medium Hachiya persimmon, ripe [puree should yield 1 cup] [Hachiya vs. Fuyu]
1 1/4 cups all-purpose flour
1 cup whole-wheat pastry flour
2 tsp ground cinnamon
1 1/2 tsp pumpkin pie spice
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp coarse salt
3/4 cup unsalted butter [1 1/2 sticks], room temperature
1 1/2 cups + 2 TBSP granulated sugar, divided
3 large eggs
1 tsp vanilla extract
1/4 cup whole Greek yogurt, divided
Buttermilk Vanilla Bean Glaze
2 cups confectioners’ sugar
2 TBSP melted butter
2 tsp vanilla extract
seeds/caviar from 1 long vanilla bean
4 TBSP buttermilk
1. Butter/grease your donut pan[s]. Preheat oven to 350.
2. Cut persimmons in half and scoop out flesh. Puree until smooth. Set aside 1 cup.
3. Whisk together flours, spices, baking powder, baking soda, and salt in a medium bowl.
4. Beat butter in stand mixer until light and fluffy [about 5 minutes]. Slowly add in 1 1/2 cups granulated sugar and continue to beat for another minute, or until mixture is light and fluffy. Beat in eggs one at a time. Finally, beat in vanilla extract.
5. Reduce mixer speed to low and add half of flour mixture. Follow with 1/2 cup of persimmon puree. Then add remaining flour mixture, the last 1/2 cup of persimmon puree and end with the 1/4 cup of Greek yogurt.
6. Transfer batter to a pastry bag with a wide tip or a large Ziploc bag with a corner cut off. Pipe batter into prepared donut pans.
7. Bake for 15 minutes. Let cool completely.
Buttermilk Vanilla Bean Glaze
1. Stir together powdered sugar, butter and vanilla extract until smooth. [I usually just dump all these ingredients in a medium bowl and have at it with a fork.]
2. Gradually add in up to 4 TBSP buttermilk until you reach the desired consistency of glaze for your donuts.
1. Place cooled donuts on a wire rack set on a baking sheet or over parchment paper.
2. Spoon glaze over donuts and let sit for 15 minutes for glaze to set.
These donuts are best eaten the day they are prepared. Can be kept in refrigerator in an airtight container for 2-3 days. If you are preparing the donuts in advance, wait to glaze them until just prior to eating.