If you follow my blog on Facebook, you may have seen some posts a few weeks ago about me visiting my friend Annie. Yes, that Annie. After countless emails, Facebook messages and texts, we finally got to meet in person over Labor Day weekend. Annie was kind enough to invite me to stay with her for a few days so that we could hang out, cook, bake and eat together. It was absolutely amazing, and just thinking about it makes me wish I knew when we’d be seeing each other again. I’m sure you know this already, but Annie is pretty awesome. Not only did we spend plenty of time together in the kitchen, Annie took me to one of her favorite restaurants for a phenomenal dinner and scheduled us some relaxation time in the form of side-by-side pedicures. I even got to meet Shanon, another food blogging pal and Annie’s real-life friend, while I was there. Though you’re probably sick of me saying this, food blogging has created some wonderful friendships for me. Annie has been a friend through joyous and difficult times. I feel lucky to call her a friend, and I’m thrilled that our schedules worked out so that we could finally meet.
This week, Annie and I will both be posting the recipes that we made together while I was visiting. First up are these pumpkin doughnuts, which we made just a few hours before my plane ride home. It had cooled off significantly that day, and we baked these with the fall air coming through open windows. It was perfect. It just so happens that we’re both bad about not reading through directions before starting a recipe, and Annie noticed shortly before we were about to begin this one that the dough required a few hours chilling time in the refrigerator. So we started right then and ended up freezing the dough instead. The doughnuts were delicious, and Annie even packed up some for me to bring home to Eric. I generally prefer yeasted doughnuts, but these cake doughnuts, filled with pumpkin and fall spices, were enough to make me rethink that preference. We rolled half in cinnamon sugar and dipped the other half in a powdered sugar glaze, and I’m still not sure which I liked better. These were best the day they were made, but Eric and I enjoyed them almost as much the next day.
- YIELD: about 16 doughnuts, plus doughnut holes
For the doughnuts:
3½ cups all-purpose flour
4 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 cup sugar
3 tablespoons unsalted butter, at room temperature
1 large egg
2 large egg yolks
1 teaspoon vanilla extract
½ cup buttermilk
1 cup canned pure pumpkin
Canola or peanut oil (for deep-frying)
For the cinnamon-sugar:
½ cup sugar
2 teaspoons cinnamon
For the spiced glaze:
1 cup powdered sugar
¼ teaspoon ground cinnamon
Dash of ground nutmeg
Dash of ground ginger
Dash of ground cloves
2 tablespoons milk
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar and butter until well blended. Add egg, then yolks and vanilla. Continue beating while gradually adding the buttermilk. Beat in the pumpkin about ¼ cup at a time. Gradually fold the flour mixture into the egg mixture, then cover and refrigerate for about three hours.
Line two baking sheets with parchment or wax paper and lightly flour your work surface. Gently roll dough to about ½-inch thickness.
Using a floured 2½-inch round cutter, cut out dough rounds. Use a floured 1-inch cutter to remove the centers (we used the bottom of a 1M piping tip). Arrange the doughnuts and holes on the prepared baking sheets. Gather dough scraps and continue cutting until all the dough is used.
Line a cooling rack or two baking sheets with several paper towels. Add enough oil to a skillet or Dutch oven to reach a depth of 1½ inches. Heat oil until the temperature reaches 365º to 370º.
Fry doughnuts a few at a time, adjusting heat as needed to maintain temperature, until golden brown, about 1 minute per side. Fry doughnut holes in a couple batches, turning occasionally, until golden brown, about 2 minutes. Use a spider/strainer to transfer doughnuts to paper towels.
To make the cinnamon-sugar, whisk together the cinnamon and sugar in a small, shallow bowl until combined.
Make the spiced glaze by combining powdered sugar and spices in a small bowl. Add the milk and whisk to combine, until a thick glaze is formed. Add more milk as needed to achieve desired consistency.
When the doughnuts are just cool enough to handle, dip half in the cinnamon-sugar, turning to coat completely. Shake off excess. Dip the remaining doughnuts in the glaze and allow to set before serving.