Thursday, October 10, 2013

Pumpkin Donuts

3 1/2 c flour
4 tsp baking powder
1 tsp salt
2 tsp pumpkin pie spice or
     1tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger and 1/8 tsp cloves
1 c sugar
2 Tbs butter, melted
2 eggs
2 tsp vanilla
1/2 c buttermilk
1 cup pumpkin puree
canola oil (for frying)

In a large bowl, whisk together the flour, baking powder, salt, spices and sugar.  In a separate medium bowl, whisk together all the remaining ingredients except the oil.  Make a well in the center of the dry ingredients and pour the wet ingredients in.  Mix all together until the dough is well combined.  My dough was pretty sticky so I added a little more flour.  Turn onto a well floured surface and roll the dough until it is about 1/2 inch thick (they puff up alot when frying so keep them thin or the middle wont get done). Cut with a donut cutter or find whatever you have to make a donut shape.

Heat 2 inches of oil in a large skillet over high heat.  When the oil is hot (drop a piece of dough in to test) gently slide the donut in the hot oil until edges are slightly brown.  Flip it over and allow to cook on the other side.  Romove and place on a baking rack to allow grease to drip off. Glaze while donut is still warm.  .

Buttermilk Glaze

3 C powdered sugar
1/2 C buttermilk
1/2 tsp vanilla

Whisk together until smooth.  Dip warm donuts in glaze and then allow to air dry on cooling rack.

No comments: