Wednesday, October 28, 2009

Pumpkin Donuts

My love for pumpkin is well documented on this blog (as evidenced by this site's namesake). The further into Autumn we get, the more intense my passion becomes. You will be seeing more and more pumpkin recipes in the upcoming days and weeks ahead, so stock up!

I tweaked this recipe a little to better fit my tastes from a Holiday Baking magazine and I think it's better than the original! Perfect for any morning but even more appropriate on Halloween or even Thanksgiving morning, these donuts will start the day off sweetly!

My Tips: In place of a donut cutter, you can use a small round glass or can dipped in flour, and a bottle cap/lid to cut out the holes (the lid to a bottle of syrup works well). When flipping over the donuts while frying, I usually use chopsticks. They're free from most Asian restaurants and I always grab a couple for making donuts! They're sturdy, long and pointed, perfect for placing inside donut ring and turning over. The end of a wooden spoon works well also but never use plastic utensils when working with hot oil. For removing the donuts and transferring onto paper towels I use a large, slotted spoon so I can shake off excess oil. If you've never fried donuts before or it's been a while, start off with a batch of 1 or 2, that way you know what color to look for and you gain your bearings without ruining too many, then you can work your way up to batches of 3.


Pumpkin Donuts

2 Tablespoons butter, softened
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/4 teaspoon baking soda
1/2 cup pumpkin (canned)
1/3 cup buttermilk
1 egg
1 egg yolk
1/2 teaspoon vanilla
2 cups flour
Cinnamon sugar

In a large bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add sugar, baking powder, salt, pumpkin pie spice, cinnamon and baking soda. Mix until well combined. Beat in pumpkin, buttermilk, egg, egg yolk and vanilla. Stir in flour with a heavy spoon until incorporated. Cover tightly and chill at least 3 hours or overnight.

Roll out dough on a floured surface into 1/2 inch thickness. Using a donut cutter or a small, round glass dipped in flour, cut out donuts and donut holes. Re-roll dough and add additional flour as needed.

In a large pot or deep fryer, heat vegetable oil to 375 degrees. In small batches gently drop each donut (and donut holes) into oil and fry for 2-3 minutes or until lightly golden, flipping over once. Carefully remove donuts and drain on a paper towel. Once excess oil is drained off, dredge each donut in cinnamon sugar (1/2 cup sugar tossed with 1 tablespoon cinnamon).

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