Pumpkin Doughnuts

I've never been big on fashion trends. Actually, I've always secretly enjoyed fashion trends, but I was always a good two or three weeks behind. When I finally bought a tattoo choker, people had moved on to mood rings.Wait, was it choker first then mood rings? Or the other way around? Don't jelly rings come between those two? Why were tattoo chokers popular anyways? I feel like i'm being strangled and if you move your neck just the right way, you can feel a not so pleasant pinch on your neck. Discomfort aside, you were the shiz.

Fashion goes in and out so fast, but everything eventually comes back around in some form or another. SO my plan to finally become the trendy one is to wear a choker, jelly rings, clog sandals,and a poncho until it comes back around. That way, I will be TEH SHIZ....or not.

Now back to food....

It seems like every fall, more and more pumpkin recipes show up. Of course, me being the late trend person, I am just now posting my first and last pumpkin recipe for this year. When does the pumpkin trend end exactly? What are we on now? Christmas cookies? Thanksgiving ideas? Ahh forget it. I'll never be on time with the trends.

Pumpkin Doughnuts and Spiced Sugar
Makes about 24 doughnuts and doughnut holes

Adapted from epicurious.com

Spiced sugar

1 cup sugar
4 teaspoons ground cinnamon
2 teaspoons ground nutmeg

Doughnuts

3 1/2 cups all purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup sugar
3 tablespoons unsalted butter, room temperature
1 large egg
2 large egg yolks
1 teaspoon vanilla extract
1/2 cup plus 1 tablespoon whole milk
1 cup pure pumpkin,canned or fresh
Canola oil (for deep-frying)

1. In a small bowl, combine the spiced sugar ingredients and set aside.In a medium bowl, combine the first 7 ingredients and set aside. With an electric mixer or spoon, beat the sugar and butter until blended. Beat in the egg, egg yolks, and vanilla. Gradually beat in the milk. Beat in the pumpkin in 2 additions.With a spoon, fold in the dry ingredients in 4 additions.After all the dry ingredients are combined evenly,the mixture will be sticky and be similar to drop biscuit batter or dumplings. Cover and set in the refrigerator for 3 hours.

2.Pour your oil into a deep skillet or fryer to a 1 1/2 inch depth. If using a skillet, attach a deep fry thermometer and heat the oil to 365°F to 370°F.If using an electric fryer, just set the temp to 365°F.

3. While the oil is heating, sprinkle counter or a cutting board with flour and press out 1/3 of the dough onto the floured surface to 1/2-2/3 inch thickness. You may have to sprinkle the top with flour to relieve some of the stickiness. Cut out doughnuts using a 2 1/2 inch circle cutter, then cut out 1 inch holes using a large pastry tip or small circle cutter. Arrange circles and holes on a floured surface. Continue to re roll scraps until all dough is used up.

4. When the oil is properly heated, fry doughnuts a few at a time about one minute per side until golden brown.Fry doughnut holes in 2 batches,turning occasionally, about 2 minutes, or until golden brown. Flip using a slotted spoon or chopstick.With the slotted spoon,move to a plate lined with paper towels to drain.Let cool and roll in spiced sugar.Enjoy when warm.


Other Pumpkin Recipes
Pumpkin Mac and Cheese

Next: Miss Anna's Chip Cookies