Pumpkin Old Fashioned Doughnuts
User Reviews
5
Pumpkin Old Fashioned Doughnuts
Description
The doughnuts combine cake flour, baking powder, spices including nutmeg and pumpkin pie spice, sugar, butter, egg yolks, sour cream or yogurt, and pumpkin puree to form a sticky dough similar to biscuit dough. After mixing, the dough is refrigerated to firm up, which helps with rolling and shaping before frying. The doughnuts are fried in canola oil until golden and cooked through, producing a tender and slightly crisp exterior.
The glaze is made by mixing powdered sugar, light corn syrup, salt, pumpkin pie spice, pumpkin puree, vanilla, and hot water to a smooth consistency. This glaze is applied to the doughnuts while warm, giving them a sweet and lightly spiced finish that complements the pumpkin dough.
These doughnuts bring traditional old-fashioned doughnut texture together with the seasonal flavor of pumpkin and fall spices. They are often enjoyed fresh but can be stored briefly.
Ingredients
For the pumpkin spice doughnuts
- 3 cups cake flour plus more for rolling
- 2 teaspoon baking powder
- 1 teaspoon salt fine
- 3/4 teaspoon ground nutmeg (use less if you don't love nutmeg)
- 2 teaspoons pumpkin pie spice
- 1/2 cup granulated sugar 100 grams
- 2 tablespoons butter unsalted
- 2 egg large yolks
- 2/3 cup sour cream or plain yogurt
- 1/2 cup pumpkin puree
- canola oil for frying
For the pumpkin glaze
- 4 1/2 cups powdered sugar sifted
- 2 teaspoons light corn syrup or golden syrup
- 1/4 teaspoon salt fine
- 1 teaspoon pumpkin pie spice
- 1/4 cup pumpkin puree
- 1/2 teaspoon vanilla
- 1/4 cup water hot
Instructions
Make the doughnuts:
- In a medium bowl, sift together the flour, baking powder, salt, nutmeg, and pumpkin pie spice. Set aside.
- In a large bowl, use an electric mixer to beat the sugar and butter on low speed until sandy, about 1 minute. Add the egg yolks, increase the speed to medium, and beat until light and thick, about 1 minute.
- On low speed, gradually add the flour mixture to the bowl in three additions, alternating with the sour cream and pumpkin, mixing until combined. The dough should be sticky like biscuit dough.
- Transfer the dough to a clean bowl and cover with plastic wrap. Refrigerate for 45 minutes, or up to 24 hours.
Make the glaze:
- In a large bowl, use an electric mixer to beat the powdered sugar, corn syrup, salt, pumpkin pie spice, pumpkin puree, and vanilla until combined. On medium speed, add gradually add the water, scraping down the bowl, until incorporated. Set aside.
Fry the doughnuts:
- When ready to fry, pour 2 inches of oil into a large heavy pot. Attach a candy thermometer and heat oil to 325°F.
- On a generously floured work surface, roll out the cold dough to 1/2-inch thick 8-inch wide round. Cut as many doughnuts and holes as possible, dipping the cutter into flour to prevent sticking. Fold and gently re-roll the scraps to make extra holes.
- Shake any excess flour off the doughnut dough before adding them to the hot oil about three at a time. Wait for the doughnuts to float, then fry for 20 to 30 seconds. Gently flip over and continue frying for about another minute, or until golden. Transfer to a paper towel lined cooling rack to drain. Fry the holes for about 20 to 30 seconds per side.
- While the doughnuts are still hot, give the glaze a whisk before dipping the cracked side of each doughnut into the glaze. Let dry on the cooling racks until set, about 15 minutes, before serving. Glazed doughnuts should be served the same day.
Notes
- Dough contains pumpkin puree and pumpkin pie spices, making it seasonally flavored and moist.
- Refrigerate dough for at least 45 minutes to firm it for easier handling before frying.
- Use canola oil for frying to achieve a crisp exterior and tender interior.
- The glaze combines pumpkin puree with pumpkin pie spice for a complementary sweet coating.
- Recipe adapted from Top Pot Hand Forged Doughnuts style.
User Reviews
Overall Rating
5
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