So, I am a little late with posting this challenge, but I have been sick as well as a very busy. This was my first encounter with donuts. It may be my last. I really don't like cooking with that much oil. It just makes me feel sick. However, the donuts did taste good. I just needed to learn how to do it. The pumpkin donuts I made were cake donuts, so I didn't need to wait for the yeast to rise or anything. The pumpkin made them seasonal, but I couldn't taste it very much. However, I brought them to a party and everyone raved about how good they were.These wouldn't make it into my bakery, but I am glad I have now made donuts.
The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up.
The pumpkin doughnuts are from Bon Appétit: http://www.epicurious.com/recipes/food/views/Pumpkin-Doughnuts-with-Powdered-Sugar-Glaze-and-Spiced-Sugar-Doughnut-Holes-230926
Pumpkin Doughnuts:
Preparation time:
Hands on prep time - 15 minutes
Chilling time - 3 hours
Cooking time - 10 minutes
Yield: About 24 doughnuts & 24 doughnut holes
Ingredients
All Purpose Flour 3.5 cup / 840 ml / 490 gm / 17 ¼ oz
Baking Powder 4 teaspoon / 20 ml / 24 gm / .85 oz
Table Salt 1 teaspoon / 5 ml / 6 gm / .2 oz
Cinnamon, ground 1 teaspoon / 5 ml / 6 gm / .2 oz
Ginger, ground ½ teaspoon / 2.5 ml / 3 gm / .1 oz
Baking Soda ½ teaspoon / 2.5 ml / 3 gm / .1 oz
Nutmeg, ground ¼ teaspoon / 1.25 ml / 1.5 gm / .05 oz
Cloves, ground 1/8 teaspoon / .6 ml / ¾ gm / .025 oz
White Granulated Sugar 1 cup / 240 ml / 225 gm / 8 oz
Butter, Unsalted 3 Tablespoon / 45 ml / 42 gm / 1.5 oz
Egg, Large 1
Egg Yolk, Large 2
Pure Vanilla Extract 1 teaspoon / 5 ml
Buttermilk ½ cup + 1 Tablespoon / 135 ml /
Pumpkin 1 cup / 240 ml / 285 gm / 10 oz (Canned pure pumpkin or fresh cooked and pureed pumpkin – DON’T use pumpkin pie mix!)
Canola Oil DEPENDS on size of vessel you are frying in – you want THREE (3) inches of oil (can substitute any flavorless oil used for frying)
Powdered Sugar Glaze:
Powdered (Icing) Sugar 2 cup / 480 ml / 250 gm / 9 oz
Whipping Cream (About 32% butter fat) 4 Tablespoon + more if needed / 60 ml
Directions:
Whisk together the first 8 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until blended (the mixture will be grainy and not smooth). Beat in egg, then yolks and vanilla. Gradually beat in buttermilk; beat in pumpkin. 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 (12 mm to 15 mm) thickness. Using 2 1/2-inch (65 mm) -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.
Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches (40 mm). Attach deep-fry thermometer and heat oil to 365°F to 370°F (185°C to 188°C). 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.
Glaze Directions:
- 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.
- Add doughnut holes to bowl of spiced sugar and toss to coat.
- 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.
