Sunday, Sept. 15, 2013

Pumpkin Doughnuts

As I’ve mentioned before, it’s definitely fall here.  Well, almost.  The mornings have been cool but the days are super warm!  This is seriously the best season.  We’ve lucked out..so farJ

I haven’t tried making any other kind of doughnuts since the baked doughnuts with cinnamon sugar a couple years ago, and that’s been ages!!  J  But I’ve had this one on my list for a while, and so I needed to try it.  Just a quick note-make sure that the oil is at the right temperature otherwise if it’s too low, the doughnuts will absorb the oil or if it's too hot-they will burn it before it cooks through.  Happy Sunday!

Pumpkin Doughnuts with Cinnamon Spice

Makes 20-24 doughnuts

INGREDIENTS

Doughnuts

3 ½-4 cups all purpose flour

4 teaspoons baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon baking soda

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1 cup sugar

3 tablespoons unsalted butter, room temperature

1 large egg

2 large egg yolks

1 teaspoon vanilla extract

1/2 cup plus 1 tablespoon buttermilk

1 cup canned pure pumpkin

Canola oil, for deep frying

Sugar mixture

1 cup sugar

4 teaspoons ground cinnamon

2 teaspoons ground nutmeg

DIRECTIONS

For the doughnuts:

In a medium sized bowl, whisk the first 8 ingredients together. In the bowl of a stand-mixer fitted with a paddle attachment, beat the sugar and butter until blended. Add in the egg, then the yolks & vanilla. Add in the buttermilk and the pumpkin in 4 additions. Fold in the dry ingredients and cover with plastic wrap. Chill for 4 hours in the fridge.

Using 2 rimmed baking sheets, sprinkle lightly with flour. Press out 1/3 of the dough on the floured surface to ½-2/3 inch thickness. Using a 2 ½-inch round cutter, cut out the dough rounds and arrange on the baking sheets. Repeat with the remaining dough. With the end of a round piping tip (or 1 inch diameter round cutter), cut out the center of each dough to make  the doughnut and doughnut wholes

Line the 2 baking sheets with several layers of paper towels. Pour the oil in a large deep skillet with a depth of 1 ½ inches. With a deep fry thermometer, heat the oil to 370 degrees. Fry the doughnut holes in 2 batches until golden brown. Turn occasionally, about 2 minutes. Use a slotted spoon to remove. Now fry the doughnuts, 3 or 4 until golden brown, adjusting heat to maintain temperature (approximately 1 minute per side). Remove with a slotted spoon, transfer to paper towels to drain and cool completely.

Sugar mixture:

Mix the sugar, cinnamon and nutmeg together in a small bowl. Roll the doughnuts and doughnut holes in the mixture.

Serve!

Source: Epicurious