Pumpkin Buttermilk Doughnuts

"These are a favourite 'cake' doughnut. Wonderful flavour from the pumpkin and spices and the tender crumb and tang provided by buttermilk. If your family is like mine, they'll be gone before you've finished making them! The dough has to 'rest' for atleast 3 hours or overnight - so I like to make them the night before for a special breakfast."
 
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photo by Queen Dana photo by Queen Dana
photo by Queen Dana
Ready In:
25mins
Ingredients:
14
Yields:
18 doughnuts
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ingredients

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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

  1. Queen Dana
    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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RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> 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.
 
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