Saturday, November 21, 2009

Pumpkin Spice Doughnuts

So, I really don't fry things often because oil kind of itimidates me. It splatters all over, is hard to keep at a consistent temperature, and is easily combustable. However, this recipe is so totally easy and delicious that it is worth the risk! Happy fall and enjoy!

Whisk together in large bowl until frothy
- 1 egg
- 1 egg yolk

- 1 cup pumpkin
- 1/2 c sugar
- 1/2 c buttermilk
- 1/4 c brown sugar
- 3 T melted butter
Stir until combined then stir in
- 4 tsp. baking powder
- 1 tsp. salt
- 1 tsp. pumpkin pie spice
- 1/2 tsp baking soda

Gradually fold in 3 cups of flour until a sticky dough forms. Cover in plastic wrap and freeze for 15 min. Meanwhile, heat 2 inches of oil to 370 degrees in an electric skillet or straight-sided pan over medium heat. Pat dough out on a well floured surface to 1/2 inch thick. Dip a biscuitt cutter or rim of a 3" wide glass in flour then cut out your doughnuts transferring to a floured baking sheet using a spatula that has been dusted in flour. ( I use a glass to cut out the main doughnut and then cut the hole out of the center with a sharp knife). Fry doughnuts and holes in batches in the oil until browned, about 3 minutes, turning once. Drain on paper towel and finish with sugar or glaze.

Apple Cider Glaze
-1/4 c apple cider
- pinch of salt
- 3 c powdered sugar

Heat cider and salt in small sauce pan until hot. Off heat stir in sugar
until smooth. Dip cooled doughnuts in glaze and let stand about 5 min.

Cinnamon Sugar
- 1 c sugar
- 1 tsp ground cinnamon

Mix sugar and cinnamon in a small paper bag. Toss donuts and holes while still hot.

1 comment:

Anonymous said...

Necessity is the mother of invention..........................