Pumpkin Doughnuts with Powdered Sugar Glaze

By Snoo

Makes about 24 doughnuts. Use a clip on deep fry thermometer to gauge the oil temperature when frying these doughnuts: too low and they'll absorb oil, turning leaden and soggy; too high and they'll burn before the insides are cooked through.

Serving size: 1 doughnut
Cal 180
Fat 6g
Protein 2g
Carb 34g
Fiber 1g
Sodium 117mg

Ingredients

• 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 buttermilk
• 1 tablespoon buttermilk
• 1 cup canned pure pumpkin
• 1/2 cup Canola oil (for deep-frying)
• Powdered Sugar Glaze:
• 2 cups powdered sugar
• 1/2 cup Whipping cream

Details

Servings 24

Preparation

Step 1

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.

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 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. Drizzle doughnuts on 1 side with Powdered Sugar Glaze. Arrange doughnuts, glazed side up, on racks. Let stand until glaze sets, at least 30 minutes.