Author Topic: Pumpkin Spice Doughnuts  (Read 3042 times)

Offline DeShawn

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Pumpkin Spice Doughnuts
« on: October 12, 2013, 05:41:02 pm »
We made these this weekend both mornings of ScoutJam100 in Heber Valley. I was heading up a group that was doing dutch oven demos in a Mountain Man village. They REALLY hit the spot first thing in the morning.

Ingredients:

Dough
  • 3 1/2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup sugar
  • 3 Tablespoons unsalted butter at room temperature
  • 1 large egg
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 cup pumpkin puree

Cinnamon Sugar:
  • 1 cup sugar
  • 4 Tablespoons ground cinnamon

Spiced Glaze:
  • 1 cup powdered sugar
  • 1/4 teaspoon ground cinnamon
  • Dash of ground nutmeg
  • Dash of ground ginger
  • Dash of ground cloves
  • 2 Tablespoons milk

Preparation:
To make the dough, combine the flour, baking powder, baking soda, salt, and spices in a medium bowl. Whisk to blend and set aside. Cream together the sugar and butter. Stir in the egg, then the egg yolks one at a time, blending completely after each addition. Add the vanilla.  Combine the buttermilk and the pumpkin in a liquid measuring cup and whisk together.  Add the dry ingredients to the sugar/butter/egg mixture in three additions alternating with the pumpkin mixture, beginning and ending with the dry ingredients. Cover and chill for at least 3 hours or until firm.

On a well-floured work surface, roll or pat the dough into a 1/2-inch thick round. Sprinkle the surface of the dough with flour. Using a 2 1/2 to 3-inch round biscuit cutter, cut out rounds of dough. Use a smaller cutter (or a wide pastry tip) to cut a hole out of the center. Reroll and cut the dough scraps as necessary.

Add oil to a 10-inch dutch oven to a depth of about 2-3 inches. Attach a thermometer to the side of the dutch oven and heat the oil to 365 to 370 degrees Fahrenheit. Add doughnuts to the hot oil so that they are in a single layer and not touching. Fry, turning once, until both sides are golden brown and the doughnuts are cooked through, about 3-4 minutes total. Remove from the oil and transfer to a paper towel-lined rack. Bring the oil temperature back up to the target range before repeating with the next batch of doughnuts. Use the same process for the doughnut holes.

To make the spiced glaze, combine the powdered sugar and spices in a small bowl. Add the milk and whisk to combine. If necessary, add a bit more milk to thin the glaze.  Dip half of the donuts and holes in the glaze. Allow the glaze to set before serving. Shake the other half in the cinnamon-sugar mixture.

Makes about 16 doughnuts and holes.

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Pumpkin Spice Doughnuts
« on: October 12, 2013, 05:41:02 pm »

Offline DeShawn

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Re: Pumpkin Spice Doughnuts
« Reply #1 on: October 12, 2013, 05:42:32 pm »
At ScoutJam, we just dropped the dough using a 1-ounce disher directly into the hot oil ten at a time and made a whole bunch of doughnut holes.