Pumpkin Cake-Donuts

7 Oct

I’ve got to work on my donut skills a little. I’ve decided that I’m much better at making donut holes than donuts – the smaller size is easier to cook through without burning the outside. Any suggestions on how to keep your oil at a consistent temperature while you cook? None the less, these turned out pretty tasty. We made them for end-of-the-season treats for my daughter’s soccer team, and kids don’t care if treats are beautiful, so they were the perfect audience for my first batch. Like I said…I need a little work on my skills. ūüôā

photo 1

INGREDIENTS

For the doughnuts:
3¬Ĺ cups all-purpose flour
4 tsp. baking powder
¬Ĺ¬†tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
¬Ĺ tsp. ground nutmeg
¬ľ tsp. ground cloves
1 cup sugar
3 tbsp. unsalted butter, at room temperature
1 large egg
2 large egg yolks
1 tsp. vanilla extract
¬Ĺ cup buttermilk
1 cup pumpkin puree

Canola oil or peanut oil, for frying

For the cinnamon-sugar:
¬Ĺ¬†cup sugar
2 tsp. ground cinnamon

For the spiced glaze:
1 cup powdered sugar
¬ľ tsp. ground cinnamon
Dash of ground nutmeg
Dash of ground ginger
Dash of ground cloves
2 tbsp. milk

DIRECTIONS

  • To make the dough, combine the flour, baking powder, baking soda, salt and spices in a medium bowl. ¬†Whisk to blend, and set aside. ¬†In the bowl of an electric mixer, combine the sugar and butter and beat until well blended. ¬†Stir in the egg, then the egg yolks, and then the vanilla until incorporated. ¬†Combine the buttermilk and pumpkin in a liquid measuring cup and whisk together. ¬†With the mixer on low speed, add in the dry ingredients in three additions alternating with the pumpkin mixture, beginning and ending with the dry ingredients. ¬†Once the dough is mixed, cover and chill for at least 3 hours or until firm. ¬†(The dough still seemed quite soft so we did an additional 30 minute chill in the freezer.) ¬†
  • On a well-floured work surface, roll or pat out the dough to a ¬Ĺ-inch thick round. ¬†Sprinkle the surface of the dough with flour. ¬†Using a 2¬Ĺ to 3-inch round biscuit cutter, cut out rounds of dough. ¬†Use a smaller cutter (or a wide pastry tip) to cut a hole out of the center. ¬†Reroll and cut the dough scraps as necessary.
  • Add oil to a large saucepan or Dutch oven to a depth of about 2-3 inches. ¬†Attach a thermometer to the side of the pan and heat the oil to 365-370ňö F. ¬†Add the rings of dough to the hot oil so that they are in a single layer and not touching. ¬†Fry, turning once, until both sides are golden brown and doughnuts are cooked through, about 3-4 minutes total. ¬†Use a skimmer/strainer to remove from the oil and transfer to a paper towel-lined rack. ¬†Bring the oil temperature back up to the target range before repeating with the next batch of doughnuts. ¬†Use the same process for the doughnut holes, frying for a shorter time.
  • To make the cinnamon-sugar, combine the sugar and cinnamon in a shallow dish and whisk to blend. ¬†When the doughnuts are just cool enough to handle, dip half of them in the cinnamon-sugar to coat completely, shaking off the excess.
  • To make the spiced glaze,¬†combine the powdered sugar and spices in a small bowl. ¬†Add the milk and whisk to combine, until a thick glaze is formed. ¬†If necessary, add a bit more milk to thin the glaze out. ¬†Dip the remaining half of the doughnuts in the glaze. ¬†Allow the glaze to set before serving.
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One Response to “Pumpkin Cake-Donuts”

Trackbacks/Pingbacks

  1. Yummilicious Doughnut Recipe! | the Other Brain Inc. - October 11, 2013

    […] Pumpkin Cake-Donuts (keepanopenmouth.wordpress.com) […]

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