Pumpkin Buttermilk Doughnuts
photo by Queen Dana
- Ready In:
- 25mins
- Ingredients:
- 14
- Yields:
-
18 doughnuts
ingredients
- 3 1⁄2 cups sifted all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄4 cup butter, room temperature
- 3⁄4 cup sugar
- 2 large eggs
- 2⁄3 cup pumpkin puree
- 2⁄3 cup buttermilk
- 1⁄2 cup firmly packed brown sugar
- 1⁄2 cup sugar
- vegetable oil (for deep frying)
directions
- Resift flour with baking powder, soda, salt, cinnamon and ginger into medium bowl.
- Cream butter in large bowl until fluffy.
- Gradually add ¾ cup sugar and beat until fluffy, about 6 minutes.
- Add eggs, one at a time, beating well after each addition.
- Beat in ¼ cup dry ingredients.
- Add pumpkin and buttermilk and mix until thoroughly combined.
- Add remaining dry ingredients and stir until just blended (dough will be slightly sticky).
- Cover and refrigerate atleast 3 hours or overnight.
- Combine brown sugar and ½ cup sugar in paper bag; set aside.
- Roll dough out on lightly-floured surface to thickness of ¼ to 1/3 inch.
- Using lightly-floured 3 ½ inch round doughnut cutter, cut out doughnuts and holes.
- Transfer to floured board as they are cut.
- Gather up scraps and repeat.
- Let stand 10 minutes.
- Heat 4 inches oil in deep fryer to 360F.
- Add ¼ of doughnuts and holes and cook until golden-brown, turning once, about 5 minutes.
- Transfer to paper towels using slotted spoon and drain 3 minutes.
- Immediately transfer to paper bag with sugar and shake to coat.
- Arrange on racks.
- Repeat until all doughnuts have been fried and coated with sugar.
- Can be prepared 1 day ahead.
- Store airtight.
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Reviews
-
This was my first attempt at "cake" doughnuts. The doughnuts didn't have as much pumpkin flavor as I had hoped for but they were still delicious and had a very nice light texture. The dough was super super sticky even though I refrigerated overnight, and I imagine that's pretty much the norm of this type of doughnut. I glazed half of the doughnuts and the other half I sugar coated (I added a touch of cinnamon to the sugar mixture). These were awesome and I will definately make again.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.