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.
READY IN: 25mins
YIELD: 18 doughnuts
UNITS: US
INGREDIENTS
Nutrition- 3 1⁄2cups sifted all-purpose flour
- 1tablespoon baking powder
- 1teaspoon baking soda
- 1teaspoon salt
- 1⁄2teaspoon cinnamon
- 1⁄2teaspoon ground ginger
- 1⁄4
- 3⁄4cup sugar
- 2large eggs
- 2⁄3cup pumpkin puree
- 2⁄3cup buttermilk
- 1⁄2cup firmly packed brown sugar
- 1⁄2cup sugar
- vegetable oil (for deep frying)
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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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