Homemade Pumpkin Doughnuts With Buttermilk Spiced Glaze Recipe
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon cloves
1 1/2 tablespoons unsalted butter, room temperature
1/4 cup packed light brown sugar
1/4 cup sugar
1 teaspoon vanilla
1/4 cup buttermilk
1/2 cup pure pumpkin puree, canned or homemade
Oil for frying, such as canola, vegetable, or peanut
For the Glaze
1 cup powdered sugar
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ginger
pinch of cloves
2 tablespoons buttermilk
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
In a small bowl or measuring cup, whisk to combine the buttermilk and pumpkin puree. Set aside.
In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter and both sugars together until well blended, about 1 minute. Add in the egg and vanilla and mix until combined.
With the mixer on low speed, add in the flour mixture, in 3 additions, alternating with the buttermilk mixture. Start and end with the flour mixture.
When the dough comes together (dough will be slightly wet), cover and refrigerate for about 3 hours.
On a well floured work surface, pat out the dough to 1/2 inch thick round. Using a 3-inch circle cutter (or smaller), cut circles out of the dough. If you don’t have a doughnut cutter, use something smaller to cut out the centre, I used a 1M piping tip for this. Re-roll any dough scraps. Place dough on a cookie sheet, or something large, covered with wax or parchment paper.
Add oil to a large heavy bottomed pot or dutch oven, to a depth of 2 to 3 inches. Alternatively you can use a deep fryer if you have one. Heat the oil to 365 to 370 degrees F. Add the dough rings, about 3 to 4 at a time, so that they are not touching. Fry the doughnuts, turning once, until they are golden brown and cooked through, about 3 to 4 minutes. The doughnut holes will be cooked in a much shorter period of time, about 1 to 2 minutes. Transfer the cooked doughnuts to a paper towel lined tray or rack.
Bring the oil back up to temperature, and repeat for the remaining doughnuts.
In a bowl, large enough to dip the doughnuts, whisk together the powdered sugar, spices, and buttermilk.
Dip the doughnuts into the glaze, and put them on a rack lined with parchment to catch any drips. Let the glaze set before serving.
Seen on PortugueseGirlCooks