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PUMPKIN DOUGHNUTS WITH POWDERED SUGAR GLAZE AND SPICED SUGAR DOUGHNUT HOLES
Source: Bon Appétit / October 2004
Makes about 24 doughnuts and 24 doughnut holes.
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
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 degrees 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.
PUMPKIN DOUGHNUT DROPS
Source: Easy School Fun
Yield: approximately 36 doughnut drops
Oil for deep frying
1 1/2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/2 cup canned pumpkin
1/4 cup milk
2 tablespoons oil
1/2 teaspoon vanilla
1 egg
1/2 sugar
1 teaspoon cinnamon
In deep fryer or heavy saucepan, heat 3 to 4 inches oil to 375 degrees F. Lightly spoon flour into measuring cup; level off.
In large bowl, combine flour, 1/3 cup sugar, baking powder, salt, 1/4 teaspoon cinnamon, ginger, and nutmeg; blend well.
In small bowl, combine pumpkin, milk, oil, vanilla, and egg; stir into dry ingredients just until moistened. Drop by teaspoonfuls into hot oil, 5 or 6 at a time.
Fry doughnut drops 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towel. Combine 1/2 cup sugar and 1 teaspoon cinnamon; roll warm doughnut drops in mixture.
PUMPKIN DOUGHNUTS
Source: Adapted from Eating Well
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 large egg
1 cup buttermilk
1 cup packed light brown sugar
1/2 cup pumpkin puree
3 tablespoons canola oil
Preheat oven to 400 degrees F. Lightly oil a doughnut baking pan or coat it with nonstick spray.
In a large bowl, whisk flour, cinnamon, baking powder, baking soda, salt and nutmeg.
In another large bowl, whisk egg, buttermilk, brown sugar, pumpkin puree, and oil. Add dry ingredients and stir until just combined.
Spoon about 1/4 cup batter into each mold for regular sized doughnuts. For the mini size, use about 2 tablespoons of batter.
Bake doughnuts for 8 to 14 minutes, or until puffed and browned. They should spring back when lightly touched. Loosen edges and invert onto a wire rack to cool. Repeat with remaining batter if using 1 pan.
If you want a glaze - mix 1 cup powdered sugar and 1/2 teaspoon vanilla extract with enough milk or cream to make it spreadable/pourable.
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