October 30, 2012

Pumpkin Doughnuts coated with Spiced Sugar HAPPY HALLOWEEN!!!

Yields: Make about 24 doughnuts and 24 doughnut holes.
Recipe adapted from Bon Appetit














Cinnamon and sugar....such a perfect combination for me. But I found out most of the chinese don't really accept it. 

Last week my brother bought lots of pumpkins, to make pumpkin drinks. I have no idea why he bought SO many. Yes he really bought a lot! Not to waste it, I google it for pumpkin dessert/snack recipe and I found this awesome recipe! YESSSSS its pumpkin doughnuts!! and the most important is they are coated with spiced sugar! Cinammon! Sugar! oh no.....my love! I'm going crazy with that!

I made the dough the night before I fry it. The doughnuts were tender. And you know they are serve best after fried. Definitely, they don't taste as good after being kept for a day. Amazing doughnuts!

I don't really celebrate Halloween, but just to make some pumpkin doughnuts as a little celebration. As I know pumpkin is the 'trademark' for Halloween ages ago. I wonder why? Anyway, HAPPY HALLOWEEN!!! 



INGREDIENTS:
Spiced sugar
  • 1 cup sugar
  • 4 teaspoons ground cinnamon
  • 2 teaspoons ground nutmeg

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 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:
1. 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).

2. 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.

3. 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. (The dough was pretty sticky! So I put tons of flour on my work surface.)

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

5. 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 completely.




Fresh pumpkin puree.



After refri for overnight. 
(Actually 3 hours is enough. Just that I made it first and fry it in the next morning.)



Super sticky dough!



Put the doughnuts cutter to the flour so that the doughnuts can come out easily.



Ready to fry!









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