Friday, October 27, 2006

Pumpkin Doughnuts

upsidedown doughnuts
recipe #116

I have about 12 lbs. of cooked pumpkin to use up over the next few weeks so I'm making everything pumpkin. I'm starting with doughnuts.

I guess I never realized that doughnuts were actually deep fried.

This recipe was originally from, but I omitted parts and adjusted it:
Spiced sugar
1 cup sugar
4 teaspoons ground cinnamon
2 teaspoons ground nutmeg

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)

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

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.

Makes about 12 doughnuts and 12 doughnut holes.

I used a large drinking glass as the 2.5 inch cookie cutter and a shot glass to cut out the hole.

When I put the batter in 370 degree oil I found that the outside burned in about 20 seconds and the inside remained completely uncooked. When I brought the oil down to about 275 I was able to keep the doughnuts cooking for long enough to cook them through. I was worried that at that temp. they would be really greasy, but they were fine. Maybe my deep fat thermometer is off.

1 comment:

Mae said...

"I guess I never realized that doughnuts were actually deep fried".

Ha ha! I wish they weren't!