Pumpkin Doughnuts With Powdered Sugar Glaze And Spiced Sugar Doughnut Holes

Serves: 3

Mckayla Luettgen

1 January 1970

Based on User reviews:

44

Spice

53

Sweetness

54

Sourness

41

mins

Prep time (avg)

4.6

Difficulty

Ingredients:

1 cup

Sugar

1 tsp

Ground Cinnamon

1 tsp

Ground Nutmeg

3.5 cups

All-Purpose Flour

4 tsps

Baking Powder

1 tsp

Salt

1 tsp

Ground Ginger

1 tsp

Baking Soda

1 tsp

Ground Cloves

3 tbsps

Unsalted Butter (room temperature)

1 large

Egg

2 large

Egg Yolk

1 tsp

Vanilla Extract

1 cup

Buttermilk (plus 1 tablespoon)

1

Canola Oil (for deep-frying)

2 cups

Powdered Sugar

1

Whipping Cream

Directions:

1

For spiced sugar: Whisk all ingredients in medium bowl to blend

2

Whisk all ingredients in medium bowl to blend

3

For doughnuts: Whisk first 8 ingredients in medium bowl to blend

4

Using electric mixer, beat sugar and butter in large bowl until blended (mixture will be grainy)

5

Beat in egg, then yolks and vanilla

6

Gradually beat in buttermilk; beat in pumpkin in 4 additions

7

Using rubber spatula, fold in dry ingredients in 4 additions, blending gently after each addition

8

Cover with plastic; chill 3 hours

9

Sprinkle 2 rimmed baking sheets lightly with flour

10

Press out 1/3 of dough on floured surface to 1/2- to 2/3-inch thickness

11

Using 2 1/2-inch-diameter round cutter, cut out dough rounds

12

Arrange on sheets

13

Repeat with remaining dough in 2 more batches

14

Gather dough scraps

15

Press out dough and cut out more dough rounds until all dough is used

16

Using 1-inch-diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes

17

Line 2 baking sheets with several layers of paper towels

18

Pour oil into large deep skillet to depth of 1 1/2 inches

19

Attach deep-fry thermometer and heat oil to 365°F to 370°F

20

Fry doughnut holes in 2 batches until golden brown, turning occasionally, about 2 minutes

21

Using slotted spoon, transfer to paper towels to drain

22

Fry doughnuts, 3 or 4 at a time, until golden brown, adjusting heat to maintain temperature, about 1 minute per side

23

Using slotted spoon, transfer doughnuts to paper towels to drain

24

Cool completely

25

Whisk first 8 ingredients in medium bowl to blend

26

Using electric mixer, beat sugar and butter in large bowl until blended (mixture will be grainy)

27

Beat in egg, then yolks and vanilla

28

Gradually beat in buttermilk; beat in pumpkin in 4 additions

29

Using rubber spatula, fold in dry ingredients in 4 additions, blending gently after each addition

30

Cover with plastic; chill 3 hours

31

Sprinkle 2 rimmed baking sheets lightly with flour

32

Press out 1/3 of dough on floured surface to 1/2- to 2/3-inch thickness

33

Using 2 1/2-inch-diameter round cutter, cut out dough rounds

34

Arrange on sheets

35

Repeat with remaining dough in 2 more batches

36

Gather dough scraps

37

Press out dough and cut out more dough rounds until all dough is used

38

Using 1-inch-diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes

39

Line 2 baking sheets with several layers of paper towels

40

Pour oil into large deep skillet to depth of 1 1/2 inches

41

Attach deep-fry thermometer and heat oil to 365°F to 370°F

42

Fry doughnut holes in 2 batches until golden brown, turning occasionally, about 2 minutes

43

Using slotted spoon, transfer to paper towels to drain

44

Fry doughnuts, 3 or 4 at a time, until golden brown, adjusting heat to maintain temperature, about 1 minute per side

45

Using slotted spoon, transfer doughnuts to paper towels to drain

46

Cool completely

47

For powdered sugar glaze: Whisk powdered sugar and 4 tablespoons whipping cream to blend

48

Whisk in additional cream, 1 teaspoon at a time, to form medium thick glaze

49

Can be made up to 3 hours ahead

50

Add doughnut holes to bowl of spiced sugar and toss to coat

51

Spread doughnuts on 1 side with Powdered Sugar Glaze

52

Arrange doughnuts, glazed side up, on racks

53

Let stand until glaze sets, at least 30 minutes

54

Whisk powdered sugar and 4 tablespoons whipping cream to blend

55

Whisk in additional cream, 1 teaspoon at a time, to form medium thick glaze

56

Can be made up to 3 hours ahead

57

Add doughnut holes to bowl of spiced sugar and toss to coat

58

Spread doughnuts on 1 side with Powdered Sugar Glaze

59

Arrange doughnuts, glazed side up, on racks

60

Let stand until glaze sets, at least 30 minutes