In my last post I mentioned I wanted to own a deep fryer. And I do...
Except I kinda don't want one because I won't be able to stop deep frying everything. I would make fried chicken, doughnuts (duh), corn fritters, hushpuppies, onion rings and potato chips. Oh, I forgot funnel cakes.
Once I get that deep fryer, there must be some restrictions, otherwise Eric and I will become very unhealthy... and our house will smell like Steak 'N Shake.
Like, I can only use it once a month. Once a month to make doughnuts.
I think every month I could have a doughnut theme.
This month's theme is Pumpkin Doughnuts; for the return of the fiery redhead - Mr. Conan O'Brien. Welcome back, Conan! We missed you.
I have no doubt in my mind that Conan would love these doughnuts. I think everyone would like these, I really do.
I actually worked on this recipe a couple of times before I got it right. Let's just say a lot of pumpkin doughnuts got tossed into the trash. But I have the recipe now and it's GOOD.
If I can make pumpkin doughnuts, you can too. I think this recipe is probably easier to follow than most doughnut recipes out there. Let me walk you through it.
First you mix up a yeast dough made out of flour, sugar, pumpkin, yeast, salt, eggs and butter. Then you knead it for a while using your hands - not the mixer! Just like the good old days.
Then you let the dough rise until double in bulk before dividing it into small rounds. This is what I did anyway since I don't own a doughnut cutter. After allowing the dough rise a second time, you fry those babies up in a pot of hot oil.
The glaze for these is absolutely perfect... it even has pumpkin in it! You whisk up a bowl full of pumpkin, powdered sugar, maple syrup, vanilla and butter, until smooth, before spreading it onto the warm doughnuts. For some spice, I sprinkled cinnamon-sugar on top of the doughnuts.
Krispy Kreme has some pretty amazing doughnuts, but these are just as good. They have more character than Krispy Kremes, I think.
1 tablespoon active dry yeast
3 tablespoons warm water (not hot)
1 large egg, room temperature
2 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon baking powder
3/4 teaspoon salt
1/3 cup canned pumpkin puree
2 3/4 cups all purpose flour
Oil, for frying
1 tablespoon unsalted butter, softened
1 tablespoon canned pumpkin puree
2 teaspoons maple syrup
1/2 teaspoon vanilla extract
3/4 cup confectioners' sugar
Cinnamon-sugar, for dusting
In a large mixing bowl, whisk together yeast and warm water until combined; allow to sit for 10 minutes or until bubbles form. Whisk in egg until combined. Whisk in butter, sugar, cornstarch, baking powder, salt, and pumpkin until combined. Stir in flour until combined. Knead dough on a lightly floured surface for 8 minutes or until smooth and elastic. Place in a greased mixing bowl, cover with plastic wrap, and allow to rise in a warm area for 3 hours or until doubled in bulk. (I actually allowed mine to rise 6 hours.)
Divide dough into 8 slightly flattened rounds, and place on a greased baking sheet. Lightly cover and allow to rise in a warm area for 1 hour.
Heat oil in a large pot over medium heat until hot. Fry 2-3 doughnuts at a time for 2 minutes per side. Drain on paper towels.
To make the glaze, in a medium bowl, whisk together butter, pumpkin, maple syrup, vanilla and confectioners' sugar until well combined and smooth. Spoon glaze over doughnuts. Sprinkle with cinnamon sugar and serve.
Makes 8 doughnuts