Pumpkin Doughnuts

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This pumpkin doughnut recipe is great for the up coming holidays. They glaze makes them very much gooey deliciousness.

Ingredients

  • 3 1/2 cups all purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon baking soda
  • 1 cup sugar
  • 3 tablespoons unsalted butter, room tmeperature
  • 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)
  • Doughnuts:
  • 2 cups powdered sugar
  • whipping cream
  • Powdered sugar glaze:

Directions

  1. Whisk first 8 ingredients in medium bowl to blend.
  2. Using an electric mixer, cream together the sugar and butter until well blended.
  3. Beat in egg, then yolks and vanilla.
  4. Gradually beat in buttermilk.
  5. Beat in pumpkin in 4 additions.
  6. Using rubber spatula, fold in dry ingredients in 4 additions, blending gently after each addition.
  7. Cover with plastic and chill for 3 hours.
  8. Sprinkle 2 rimmed baking sheets lightly with flour.
  9. Press out 1/3 of dough on floured surface to 1/2 to 2/3-inch thickness.
  10. Using a 2 1/2-inch diameter round cutter, cut out dough rounds.
  11. Arrange on sheets.
  12. Repeat with the remaining dough in 2 more batches.
  13. Gather dough scraps.
  14. Press out dough and cut out more dough rounds until all dough is used.
  15. Using a 1-inch diameter round cutter, cout out center of each dough round to make doughnuts and holes.
  16. Line 2 baking sheets with several paper towls.
  17. Pour oil into large deep skillet to depth of 1 1/2-inches.
  18. Attach deep-fry thermometer and heat oil to 365-370 degrees.
  19. Fry the doughnut holes in 2 batches until golden brown, turning occasionally, about 2 minutes.
  20. Using slotted spoon, transfer to paper towels to drain.
  21. Fry doughnuts, 3-4 at a time, until golden brown, turning occassionally.
  22. Using slotted spoon, transfer to paper towels to drain.
  23. Cool completely.
  24. Doughnuts:
  25. Whisk powdered sugar and 4 tablespooms whipping cream to blend.
  26. Whisk in additional cream, 1 teaspoon at a time, to form medium thick glaze.
  27. Add doughnut holes to glaze, toss unitl coated.
  28. Arrange doughnuts on a cooling rack that is inserted in a baking sheet.
  29. Drizzle remaining glaze over doughnuts, let stand until glaze sets.
  30. Powdered sugar glaze: