The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.
Lori provided us with four different recipes to choose from for this challenge: Yeast Doughnuts, Old-Fashion Buttermilk Cake Doughnuts, Bomboloni, and Pumpkin Doughnuts. In a perfect world I probably would have made the yeast or the old-fashion cake, but because I procrastinated, YET AGAIN!!! I stuck to something I have done before and went with the pumpkin doughnuts. Recipe wise, it was very similar to something I have made before (see regular version here, and vegan version), flavor wise I would stick with what I made before.
The pumpkin doughnuts also worked out because I had leftover pumpkin in my fridge from making pumpkin cupcakes (for the Pumpkin Carving Party I threw…I should probably post about that), and then I know I made something else with pumpkin but right now it is escaping me what it was 🙂
Back to the doughnuts, like I said, I procrastinated.
I realized the day of the challenge that I was behind and current waging war with a Cheesecake w/cherry topping and an Apple Pie (which turned out AWESOME). In the mist of all of this, I was trying to make the doughnuts. I actually accomplished making the dough and told Mike that he would be taking them to work the next morning. He asked if he could bring them to the Halloween Potluck on Friday. Well this threw a wrench in my plans because I wanted to fry them up and post on the due date (Oct. 27th), but I didn’t want to give his co-workers 2 day old doughnuts. I decided to put the doughnuts off for a day because fresh doughnuts are always better then old, and Mike said he would help me fry them up.
The next night we started frying them up, and I decided that a dip in cinnamon sugar would be easier that glazing them all, so Mike helped by shaking all the doughnuts in a bag with cinnamon sugar 🙂
The doughnuts turned out great. There was enough consistency to them that they weren’t too heavy or light, but the one thing I would change about the recipe is to add more pumpkin flavor to them. I could hardly tell that they were suppose to be pumpkin doughnuts, unlike the other pumpkin doughnuts I have made, but they are a little bit more heavy than these.
Hands on prep time – 15 minutes
Chilling time – 3 hours
Cooking time – 10 minutes
Yield: About 24 doughnuts & 24 doughnut holes
All Purpose Flour 3.5 cup / 840 ml / 490 gm / 17 ¼ oz
Baking Powder 4 teaspoon / 20 ml / 24 gm / .85 oz
Table Salt 1 teaspoon / 5 ml / 6 gm / .2 oz
Cinnamon, ground 1 teaspoon / 5 ml / 6 gm / .2 oz
Ginger, ground ½ teaspoon / 2.5 ml / 3 gm / .1 oz
Baking Soda ½ teaspoon / 2.5 ml / 3 gm / .1 oz
Nutmeg, ground ¼ teaspoon / 1.25 ml / 1.5 gm / .05 oz
Cloves, ground 1/8 teaspoon / .6 ml / ¾ gm / .025 oz
White Granulated Sugar 1 cup / 240 ml / 225 gm / 8 oz
Butter, Unsalted 3 Tablespoon / 45 ml / 42 gm / 1.5 oz
Egg, Large 1
Egg Yolk, Large 2
Pure Vanilla Extract 1 teaspoon / 5 ml
Buttermilk ½ cup + 1 Tablespoon / 135 ml /
Pumpkin 1 cup / 240 ml / 285 gm / 10 oz (Canned pure pumpkin or fresh cooked and pureed pumpkin – DON’T use pumpkin pie mix!)
Canola Oil DEPENDS on size of vessel you are frying in – you want THREE (3) inches of oil
(can substitute any flavorless oil used for frying)
Powdered Sugar Glaze:
Powdered (Icing) Sugar 2 cup / 480 ml / 250 gm / 9 oz
Whipping Cream (About 32% butter fat) 4 Tablespoon + more if needed / 60 ml
1. Whisk together the first 8 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until blended (the mixture will be grainy and not smooth). Beat in egg, then yolks and vanilla. Gradually beat in buttermilk; beat in pumpkin. Using rubber spatula, fold in dry ingredients in 4 additions, blending gently after each addition. Cover with plastic; chill 3 hours.
2. Sprinkle 2 rimmed baking sheets lightly with flour. Press out 1/3 of dough on floured surface to 1/2- to 2/3-inch (12 mm to 15 mm) thickness. Using 2 1/2-inch (65 mm) -diameter round cutter, cut out dough rounds. Arrange on sheets. Repeat with remaining dough in 2 more batches. Gather dough scraps. Press out dough and cut out more dough rounds until all dough is used.
3. Using 1-inch (25 mm) diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes.
4. Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches (40 mm). Attach deep-fry thermometer and heat oil to 365°F to 370°F (185°C to 188°C). Fry doughnut holes in 2 batches until golden brown, turning occasionally, about 2 minutes. Using slotted spoon, transfer to paper towels to drain. Fry doughnuts, 3 or 4 at a time, until golden brown, adjusting heat to maintain temperature, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels to drain. Cool completely.
1. Whisk powdered sugar and 4 tablespoons whipping cream to blend. Whisk in additional cream, 1 teaspoon at a time, to form medium thick glaze.
2. Can be made up to 3 hours ahead.
3. Add doughnut holes to bowl of spiced sugar and toss to coat.
4. Spread doughnuts on 1 side with powdered sugar glaze.
5. Arrange doughnuts, glazed side up, on racks. Let stand until glaze sets, at least 30 minutes.