Can we talk about last night’s Grey’s Anatomy for a second?
Was anyone else completely underwhelmed and disappointed with the episode as I was?
Obviously I had tears, I mean, I don’t think I can watch an episode without shedding a few, but still. After the season finale cliffhanger, I felt like I wanted to see more of what happened.
Okay, now let’s talk about these amazing doughnuts.
On a side note, is it doughnuts or donuts? I’ve seriously spent way too much time contemplating this all week.
When I was a kid, sometimes, on Saturdays we would get a treat of doughnuts from Tim Horton’s, a Canadian institution. I always had a hard time deciding what kind of doughnut to get, because, I’m extremely indecisive, and too much choice is not good for people like me. Well, eventually, they stopped making fresh doughnuts, and opted for frozen stuff instead. Let’s just say they were never the same. As a result, I haven’t had a doughnut in years.
I’ve been wanting to make doughnuts for what seems like an eternity, but I sort of have a fear of frying stuff, for a multitude of reasons. Mainly the smell, and for obvious health reasons. But, I decided a doughnut just isn’t a proper doughnut if it’s not fried. So I did it. And let’s just say that I immediately had to pop these babies in the freezer for fear of eating them all. They are that good.
Now I wanted my initial doughnut experience to be a raised (yeasted) doughnut, but since I’m on a pumpkin kick, I saw these and knew I had to make them. Plus, I think this makes them a little more approachable for those of you who don’t like to work with yeast. They come together quickly, with ingredients you probably already have on hand at home.
These doughnuts are cakey, and full of pumpkin goodness, and are not too sweet. Since I’m all about glazes recently, they are topped with a coating of buttermilk glaze that’s infused with spicy fall goodness. Plus, they are really good with pumpkin spice lattes.
And, in case you were wondering, I googled the doughnut, donut thing. Doughnut is the correct word. The spelling donut came as a result of making the word doughnuts easier for foreigners to say. Well, at least that’s what Wikipedia says. Weird.
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/8 teaspoon cloves
- 1 1/2 tablespoons unsalted butter, room temperature
- 1/4 cup packed light brown sugar
- 1/4 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1/4 cup buttermilk
- 1/2 cup pure pumpkin puree, canned or homemade
- Oil for frying, such as canola, vegetable, or peanut
- 1 cup powdered sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ginger
- pinch of cloves
- 2 tablespoons buttermilk
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- In a small bowl or measuring cup, whisk to combine the buttermilk and pumpkin puree. Set aside.
- In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter and both sugars together until well blended, about 1 minute. Add in the egg and vanilla and mix until combined.
- With the mixer on low speed, add in the flour mixture, in 3 additions, alternating with the buttermilk mixture. Start and end with the flour mixture.
- When the dough comes together (dough will be slightly wet), cover and refrigerate for about 3 hours.
- On a well floured work surface, pat out the dough to 1/2 inch thick round. Using a 3-inch circle cutter (or smaller), cut circles out of the dough. If you don't have a doughnut cutter, use something smaller to cut out the centre, I used a 1M piping tip for this. Re-roll any dough scraps. Place dough on a cookie sheet, or something large, covered with wax or parchment paper.
- Add oil to a large heavy bottomed pot or dutch oven, to a depth of 2 to 3 inches. Alternatively you can use a deep fryer if you have one. Heat the oil to 365 to 370 degrees F. Add the dough rings, about 3 to 4 at a time, so that they are not touching. Fry the doughnuts, turning once, until they are golden brown and cooked through, about 3 to 4 minutes. The doughnut holes will be cooked in a much shorter period of time, about 1 to 2 minutes. Transfer the cooked doughnuts to a paper towel lined tray or rack. Bring the oil back up to temperature, and repeat for the remaining doughnuts.
- In a bowl, large enough to dip the doughnuts, whisk together the powdered sugar, spices, and buttermilk.
- Dip the doughnuts into the glaze, and put them on a rack lined with parchment to catch any drips. Let the glaze set before serving.
This recipe is easily doubled. I would however suggest to use an egg yolk rather than additional whole egg if you do. So, 1 whole egg plus 1 egg yolk.