Yes folks it is fall, and what says autumn more than pumpkin spice? I decided this year to embrace the pumpkin craze with great aplomb. Here is one of many new pumpkin recipes that MUST be made this holiday season. Believe me, people will shower you with gifts, adoration, and maybe even a parade.
Pumpkin Spice Glazed Doughnuts
1 3/4 Cups AP Flour
1/4 Cup Cornstarch
1 Cup Cake Flour
2 tsp Baking Powder
1 tsp Salt
2 tsp Cinnamon
1/2 tsp Ginger
1/4 tsp Cloves
1/4 tsp Nutmeg
½ Cup Sugar
2 Tbsp Butter, room
temperature
2 large egg yolks,
room temperature
1 tsp Vanilla extract
½ Cup pumpkin
puree
½ Cup sour cream
Canola oil, for frying
Glaze
1 cup confectioners
sugar
1/4 cup hot water
3/4 granulated
sugar
1 tsp vanilla
extract
1-3 tbsp water
Instructions:
In a bowl, sift
together the flour, corn starch, baking powder, salt, and spices. In the bowl
of a stand mixer that’s been fitted with the paddle attachment, beat the butter
and the sugar together for a couple of minutes until it becomes sandy. Add the egg
yolks, pumpkin puree and vanilla and mix until combined. Add the dry ingredients
to the mixing bowl in 2 additions, alternating with the sour cream (in 2
additions), starting and ending with the sour cream. The dough with be super
sticky. Cover the bowl with plastic wrap and allow it to chill in the
refrigerator for 1 hour. On a well floured surface, dump out the dough and roll
it into a ½ inch thickness. Be sure not to roll them too thinly otherwise they
won’t puff up as you are used to seeing them. Using a doughnut cutter cut out
the donuts, dipping the cutter in flour as necessary to prevent dough from
sticking. Depending on the size of the donut cutter you use, you will end up
with 12 doughnuts/doughnut holes. Heat 2 inches of canola oil in a cast iron
skillet or a dutch oven. Attach the thermometer or monitor the temperature (by
increasing/decreasing the flame) so it stays at 325ºF throughout the frying
process. Fry the doughnuts a few at a time, be careful not to overcrowd the
skillet as this will cause temperatures to drop quickly. Fry on each side for
about 1 ½ minutes – longer than you think. Drain on a paper towel lined plate.
GLAZE:
In a small saucepan
combine the water and granulated sugar. Put over low heat and allow the sugar
to melt. Add the confectioner’s sugar vanilla and mix together. You want the
mixture to be thick, but oozy. Dip the cooled doughnuts into the glaze (both
sides), place the doughnuts on a cooling rack and let the glaze set. Serve to
you guests – if you have any left by the time you serve them!
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