Monday, April 13, 2009

{pumpkin doughnuts}

V and I decided to make these guys to go with our Easter dinner on Sunday. While they aren't especially spring-y, they were so delicious. We had intended to make these back in October, but ran out of time so this past Sunday seemed like the next best opportunity. Now what to do with the remaining pumpkin puree...


Pumpkin Doughnuts with Powdered Sugar Glaze (recipe here)

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 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°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. 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.

7 love notes:

ChicaGriega said...

wow ... they look delicious! yummy... i also love your cat! :D

sarah calder said...

Thanks ChicaGriega! I would recommend them for sure. They melt in your mouth. Our cat's name is Thelonius. We like him a lot :)

~L~ said...

Dear Sarah, mmmm looks yummy.

becca b said...

We made these for Halloween! They were spectacular! Great job!

Mrs. JM said...

my first reaction was "SHUT UP!" then i remembered it would be inappropriate and possibly even rude to post.

SHUT UP!! you're a wonder.

maybe you can come a week or so early to camp out around here and teach me some tricks?

they're fat free, right?

sarah calder said...

Haha! Yup, most definitely fat-free...just yoking! I wish. They pretty much taste like heaven on earth though...that much is certain. We would come up early, but I will be taking my last final right before we come up there. Though perhaps we could stay after...that would be really fun...I will talk to D.

Tanya said...

Wow those look soo delicious. Mmmm..