I’ve been seeing these Japanese cat doughnuts all over the internet and I knew I just had to make them, especially since one of my besties is a cat and doughnut lover. These cutie-pie doughnuts are a birthday treat for my sweet friend, Minna (Happy Birthday Minna!).
I think cats are absolutely adorable. I love how aloof and nonchalant they are. But, even though I think cats are cute and I like petting them once in a while, I’m definitely a dog person.
It’s funny how some people are cat lovers and some people are cat haters. I have another friend who is an absolute Hello Kitty fan, but hates cats in real life. Once, while she was having dinner with her sisters (who all hate cats) at a outdoor garden, a stray cat wandered in. All the sisters screamed and ran away, leaving my poor traumatized friend sitting at the table desperately waiting for the bill so she could pay.
I’ve never run away from a cat before but I’m pretty sure these cat doughnuts are the kind of cats you want to run to. Moist and fluffy, pumpkin-spiced and topped with Nutella, these kitty cats are a super fall birthday treat.
Minna, I wish we were celebrating together over giant bowls of bun bo hue, but since that’s physically impossible right now, I give you these cat doughnuts. I know you don’t like to make a big deal out of your day, but Happy Birthday! Wish we were celebrating together!
Baked Pumpkin Doughnuts with Nutella Glaze Recipe
makes 6 doughnuts
- 1 cup flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 cup plus 2 tablespoons granulated sugar
- 1 egg, at room temperature
- 1/2 cup pumpkin
- 1/4 cup plus 2 tablespoons buttermilk
- 1 teaspoon pure vanilla extract
- 1/2 cup Nutella, at room temperature
- 1/4 cup plus 1 tablespoon heavy cream
- 1 large egg white
- 2 cups sifted powdered sugar
Preheat the oven to 400°F. Lightly grease or spray a non-stick 6 count doughnut pan. Whisk together the dry ingredients in a large bowl. In a small bowl, whisk the sugar, egg, pumpkin, buttermilk and vanilla. Add the wet ingredients to the dry and stir until just combined. Fill the pan three-quarters full in each well. Bake for 11-12 minutes, until golden and an inserted toothpick comes out dry. Let cool for 5 minutes before turning out onto a cooling rack.
Make the nutella glaze: stir the heavy cream into the Nutella. If too thick, add more heavy cream 1 teaspoon at a time.
Make the royal icing: stir together egg white and powdered sugar until smooth.
Cat Doughnut Tutorial via My Paper Crane
Dip the almonds into the royal icing and press into the doughnuts for ears. Once the almonds are secure, dip the doughnuts into the Nutella glaze and let sit until dry. Once dry, pipe on faces. Enjoy!
Woah, first Friday of 2015! I've always loved the beginning of the New Year – January always feels like a fresh start. I'm still working on what my 2015 resolution is …
Have you ever had Chinese long beans? They're kind of like green beans, but super-long. They're a bit denser than green beans, not as crisp and a bit nuttier. I …
I've been having lots of issues with soft boiled eggs lately. Not the soft-boiling part, but the peeling. It's strange because (not to be boastful or anything) I never used …
I know, I know, it seems like everything I post on this blog has fennel in it. What can I say? I love the stuff! While flipping through latest article …