You may remember from the time I made homemade corn dogs that I have a paralyzing fear of deep-frying. Not for the health concerns (though they abound aplenty), but for, you know, the whole splattering, flesh-burning, home-consuming potential. I can count on one hand (that’s generous. It’s more like 3 fingers) how many times I’ve deep-fried in our marriage, but let me tell you, dear reader, this was worth it.
Few things say fall in such a swoon-inducing way than a cup of spiced cider and a freshly-made donut. Especially when that donut is a pumpkin one.
Oh, friends. After eating these, and sharing some with friends, we feel almost entirely convinced that we might just have to make donuts a once-yearly, October tradition. (I already have plans for apple fritters next year)
Although I tend to prefer generous helpings of fall spices, I kept these a bit more subtly spiced and I thought they turned out splendidly.
A few pointers:
1. For safety, use a thermometer and wear an apron. You’ll feel confident that the oil is the proper temperature and you’ll protect yourself a bit from any splattering.
2. This dough is quite wet. Don’t be afraid to generously flour your counter, the top of the dough, and the donut cutter. I found it helpful to use a metal bench scraper or spatula to transfer the donuts from the counter into the oil, but mentally prepare yourself for homemade-looking donuts rather than perfect circles.
3. If you prefer your glaze a bit thicker, allow the donuts to cool somewhat before dipping them in the glaze.Print
For the donuts:
- 4 1/4c flour, plus more for the counter
- 1c sugar
- 4 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon*
- 1/2 tsp nutmeg*
- 1/4 tsp cloves*
- 1/4 tsp ginger*
- 1/4 tsp cardamom*
- 2 eggs
- 2 Tbsp butter, melted
- 2 tsp vanilla
- 1/2c buttermilk
- 1c pumpkin puree (not pumpkin pie filling)
- canola oil for frying
For the glaze:
- 4c powdered sugar
- 2/3c buttermilk
- 1/2tsp vanilla
- In a large Dutch oven or heavy-bottomed pot, pour about 2 inches of canola oil and begin heating to 350 degrees.
- In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, ginger, and cardamom. In a small bowl, whisk together eggs, melted butter, vanilla, buttermilk, and pumpkin puree. Add egg/pumpkin mixture to the dry ingredients and stir until well combined.
- Make glaze by combining powdered sugar, buttermilk, and vanilla in a bowl. The glaze should be fairly thin, but you can thicken it somewhat by adding more powdered sugar if desired.
- Generously flour the countertop or surface you will be using and turn dough out onto the counter. Pat dough or roll out with rolling pin to between 1/4″- 1/2″ thickness. (The donuts will puff up during the cooking process). Cut with a donut cutter or biscuit cutter.
- When oil is heated to 350 degrees, slide donuts in 2-3 at a time, frying on the first side until the edges are lightly browned. Flip carefully using tongs or a metal spatula and continue cooking until lightly browned.
- Dip cooked donuts directly into the glaze and place on a cooling rack to set.
*you can substitute 2 1/4 tsp pumpkin pie spice for the cinnamon, nutmeg, cloves, ginger, and cardamom
Adapted from The Family Kitchen