Ingredients
Doughnuts
3 1/2 cups all purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon baking soda
1 cup sugar
3 tablespoons unsalted butter, room tmeperature
1 large egg
2 large egg yolks
1 teaspoon vanilla extract
1/2 cup plus 1 tablespoon buttermilk
1 cup canned pure pumpkin
Canola oil (for deep-frying)
Powdered Sugar Glaze
2 cups powdered sugar
whipping cream
Preparation
- Doughnuts
- Whisk first 8 ingredients in medium bowl to blend.
- Using an electric mixer, cream together the sugar and butter until well blended.
- Beat in egg, then yolks and vanilla.
- Gradually beat in buttermilk.
- Beat in pumpkin in 4 additions.
- Using rubber spatula, fold in dry ingredients in 4 additions, blending gently after each addition.
- Cover with plastic and chill for 3 hours.
- Sprinkle 2 rimmed baking sheets lightly with flour.
- Press out 1/3 of dough on floured surface to 1/2 to 2/3-inch thickness.
- Using a 2 1/2-inch diameter round cutter, cut out dough rounds.
- Arrange on sheets.
- Repeat with the remaining dough in 2 more batches.
- Gather dough scraps.
- Press out dough and cut out more dough rounds until all dough is used.
- Using a 1-inch diameter round cutter, cout out center of each dough round to make doughnuts and holes.
- Line 2 baking sheets with several paper towls.
- Pour oil into large deep skillet to depth of 1 1/2-inches.
- Attach deep-fry thermometer and heat oil to 365-370 degrees.
- Fry the doughnut holes in 2 batches until golden brown, turning occasionally, about 2 minutes.
- Using slotted spoon, transfer to paper towels to drain.
- Fry doughnuts, 3-4 at a time, until golden brown, turning occasionally.
- Using slotted spoon, transfer to paper towels to drain.
- Cool completely.
- Powdered Sugar Glaze
- Arrange doughnuts on a cooling rack that is inserted in a baking sheet.
- Drizzle remaining glaze over doughnuts, let stand until glaze sets
