Friday, October 12, 2012

Pumpkin Donuts

Want to start your day with pumpkin?  Try these sweet pumpkin donuts.  

3 3/4 cups all purpose flour
4 teaspoons baking powder
1 teaspoon salt
3 teaspoons pumpkin pie spice
1 cup sugar
4 tablespoons melted butter
2 eggs, lightly beaten
2 teaspoons vanilla
1/2 cup buttermilk
1 cup pumpkin puree
Canola oil for frying

In a large bowl, whisk together the flour, baking powder, salt, spice and sugar. Whisk together all of the remaining ingredients (except for the canola oil) in a second, medium bowl. Combine the wet ingredients into the dry ingredients, and stir them gently until the mixture is well combined. Place the bowl of dough into the refrigerator and allow to chill for 30 minutes.

Turn out onto a heavily floured surface, pressing the donut dough to approximately 1/2″ thick. Cut with a donut cutter or another large circle.

Heat 2 inches of oil in a large skillet over medium-high heat. When the oil reaches 350 degrees F, gently slide the donuts into the oil, frying on the first side until the edges of the donut are lightly browned, flip carefully and allow to cook on the other side until lightly browned.

Remove and dunk immediately into the brown sugar and molasses glaze.

Brown Sugar and Molasses Glaze

1 1/2 cups brown sugar
1 tablespoon molasses (Optional)
1/2 cup water
Pinch of salt
1/2 tsp. vanilla

Heat all ingredients in a small saucepan until they lightly boil. Turn the heat down to very low and carefully dunk the doughnuts into the glaze.

Makes approximately 18 doughnuts with of course, 18 doughnut holes.

You know donuts are always at their best when they are fresh and warm.  Be happy and may God bless you and yours.  

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