Pumpkin Donuts

For a brief moment we had a breathe of fresh, crisp fall air here in San Diego. I got all bundled up on the couch with my kindle, a cup of tea and a cozy blanket. Sure enough the next day it was 80˚F again with not a cloud in the sky. During that momentary teaser of fall weather, I made some homemade cinnamon sugar and glaze covered pumpkin donuts with the help and recommendation of my madre. There is nothing quite like fresh donuts, even in the evening.

This was my first time making donuts so I was pretty skeptical how they would turn out (anything deep fried usually doesn’t go well for me). But no worries, they are not as difficult as they seem. If you plan to venture on and make these delectable treats, make sure you watch the temperature of the oil when you are frying and know that the dough has to sit for at least 3 hours before cooking. With that said, it may be better to make it the night before if you plan on eating these donuts fresh in the morning.  Also, if you don’t have cookie cutters to make the donut shape, you can use a round drinking glass and a shot glass. Those work just fine.

Pumpkin Donuts Recipe – from Epicurious.com

INGREDIENTS:

Spiced sugar

  • 1 cup sugar
  • 4 teaspoons ground cinnamon
  • 2 teaspoons ground nutmeg

Doughnuts

  • 3 1/2 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)

Powdered Sugar Glaze

  • 2 cups powdered sugar
  • Whipping cream

PREPARATION:

For spiced sugar:
Whisk all ingredients in medium bowl to blend.

For doughnuts:
Whisk first 8 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until blended (mixture will be grainy). Beat in egg, then yolks and vanilla. Gradually beat in buttermilk; beat in pumpkin in 4 additions. Using rubber spatula, fold in dry ingredients in 4 additions, blending gently after each addition. Cover with plastic; chill 3 hours.

Sprinkle 2 rimmed baking sheets lightly with flour. Press out 1/3 of dough on floured surface to 1/2- to 2/3-inch thickness. Using 2 1/2-inch-diameter round cutter, cut out dough rounds. Arrange on sheets. Repeat with remaining dough in 2 more batches. Gather dough scraps. Press out dough and cut out more dough rounds until all dough is used.

Using 1-inch-diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes.

Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 365°F to 370°F. Fry doughnut holes in 2 batches until golden brown, turning occasionally, about 2 minutes. Using slotted spoon, transfer to paper towels to drain. Fry doughnuts, 3 or 4 at a time, until golden brown, adjusting heat to maintain temperature, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels to drain. Cool completely.

For powdered sugar glaze:
Whisk powdered sugar and 4 tablespoons whipping cream to blend. Whisk in additional cream, 1 teaspoon at a time, to form medium thick glaze. Can be made up to 3 hours ahead. Add doughnut holes to bowl of spiced sugar and toss to coat. Spread doughnuts on 1 side with Powdered Sugar Glaze. Arrange doughnuts, glazed side up, on racks. Let stand until glaze sets, at least 30 minutes.

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