Saturday, October 17, 2009

Pumpkin Doughnuts



Pumpkin Doughnuts

2 tbsp butter, softened
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp baking soda
1/4 tsp ground ginger
dash nutmeg (I do a double dash ;) )
1/8 tsp ground cloves
1/2 cup canned pumpkin
1/3 cup buttermilk
1 egg
1 egg yolk
1/2 tsp vanilla
2 cups flour
Oil for frying
Spiced sugar***

1. In a large bowl, beat butter with an electric mixer on medium to high for 30 seconds. Add the 1/2 cup sugar, baking powder, salt, cinnamon, baking soda, ginger, nutmeg and cloves. Beat until combined, scraping the bowl occasionally. Beat in the pumpkin, buttermilk, egg, egg yolk, and vanilla until combined. Using a wooden spoon, stir in flour until well combined. Cover and chill 3 hours (I actually chilled mine overnight and it still turned out great)

2. On a lightly floured surface, roll dough to 1/2 in thickness. Cut with floured 2 1/2 in doughnut cutter, dipping cutter into flour between cuts. Reroll as necessary.

3. Fry doughnuts, 2 or 3 at a time, in deep, hot fat (365 degrees) about 2 1/2 minutes per side or until golden brown. Remove from the oil and drain on a paper towel. Coat warm doughnuts in spiced sugar. Makes about 12 doughnuts plus holes.

***Spiced sugar: combine 1/2 cup sugar, 2 tsp cinnamon, and 1/2 tsp ground nutmeg.

No comments:

Post a Comment