Tag Archives: Doughnut

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. 🙂

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INGREDIENTS

For the doughnuts:
3½ cups all-purpose flour
4 tsp. baking powder
½ tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
½ tsp. ground nutmeg
¼ tsp. ground cloves
1 cup sugar
3 tbsp. unsalted butter, at room temperature
1 large egg
2 large egg yolks
1 tsp. vanilla extract
½ cup buttermilk
1 cup pumpkin puree

Canola oil or peanut oil, for frying

For the cinnamon-sugar:
½ cup sugar
2 tsp. ground cinnamon

For the spiced glaze:
1 cup powdered sugar
¼ 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 ½-inch thick round.  Sprinkle the surface of the dough with flour.  Using a 2½ 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 365-370˚ 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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Biscuit Dough Donuts

16 Jul

My grandparents celebrated their birthday’s this week – my grandma on the 14th and my grandpa today, the 16th. He is turning 95, and she would have been celebrating 93 – she passed away at the end of January this year. I miss her laugh and her voice. My grandpa is cranky and opinionated and is the scariest driver – who gave him a license anyways? 😉 – and I love him to death. I think he has struggled more than he wants to admit from the loss, but I know he has gained a greater appreciation for what they had together since she has been gone. My parents took the opportunity to make the drive to be with him on his birthday and they had dinner the other night with my cousins at the Ranch Enchilada (it was the Whole Enchilada when I was a kid, and I still have a hard time calling it anything else!), and today did breakfast at IHOP. My grandpa made the comment that he doesn’t know how other restaurants stay open when there is an IHOP. 🙂 I wish I could have been there too. One thing about death, as sad as it is, it has a funny way of reminding us how important those still here are. I am so grateful for my family – for my parents and my sisters, and my cousins who we reconnected with over our stay there for the funeral. For my sweet grandpa who gives hugs like he never did before, and has learned to say things like, “Thank you” and “I was wrong” because of the new appreciation he has gained for life and those he loves.

In honor of my grandma, I made her ‘homemade’ donuts. At her funeral, everyone talked about making donuts with Grandma. You could count on two things at her house – grapefruit and  donuts. I’m on the younger side of all the grandkids, and I had never known that she made donuts! We always had deli pastries or store bought donuts (the grapefruit never went anywhere…I’m sure she’s still having one for breakfast every morning!). But in all my years, I don’t think I saw her use the kitchen once, except the little toaster oven to warm the pastries. So, I was excited to get the recipe for these famous donuts and try them out. I laughed out loud when my cousin sent me the recipe. Biscuit dough – so easy, and so Grandma. 🙂 She would punch the hole in the middle with the lid of a salt shaker. I’m going to have to get one, just for tradition’s sake. They really are super yummy! I was expecting them to taste more bicuit-y, but they are light and perfect and literally take 5 minutes to make. Thanks, Grandma! Love you and miss you.

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Ingredients:

Cooking oil

Refrigerated biscuit dough

Icing or sugar to coat

Pour about 2″ of cooking oil into a large pot and preheat to about 350^F – be careful not to overheat. Open cylinder of biscuits, remove and separate into individual biscuits. Poke holes in the middle of each biscuit with finger, knife, or salt shaker lid :). Carefully place biscuits into hot oil and cook until bottom is golden brown, then flip and cook other side. Remove from oil with a slotted spoon and allow to drain on paper towels until cool. Top with icing or roll in sugar – granulated or powdered. Repeat for donut holes.

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