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Pumpkin-Spice Doughnuts Recipe

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This recipe for Pumpkin-Spice Doughnuts, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wil Wagner
Added: Thursday, October 2, 2008


Whisk together:Add:
1 egg
1 egg yolk
1 cup canned or fresh pumpkin puree
1/2 cup sugar
1/2 cup buttermilk
1/4 cup brown sugar
3 tablespoons unsalted butter, melted
4 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon salt
1/2 teaspoon baking soda
Fold in: Pat out:
3 cups sifted all-purpose flour
Fry in: Vegetable Oil

Whisk egg and yolk together in a large bowl until frothy. Add pumpkin, sugar, buttermilk, brown sugar, and butter; whisk until combine. Stir in baking powder, pie spice, salt and soda.
Fold flour in gradually until a sticky dough forms; cover with plastic wrap and freeze 15 minutes. Meanwhile, heat 2" oil to 370 degrees in an electric skillet, deep fryer, or straight-sided pan over medium heat.
Pat out dough on a well-floured surface to 1/2 inch thick, then cut with 3 inch and 1 inch biscuit cutters dipped in flour. Transfer doughnuts and holes to a floured baking sheet using a spatula that's been dusted in flour.
Fry doughnuts and holes in batches in the oil until browned, about 3 minutes, turning once (holes will cook faster). Drain on a paper towel-lined baking sheet. Finish with sugar or apple cider glaze.

Apple Cider Glaze (Makes 3/4 cup)
1/4 cup apple cider, pinch of salt, 3 cups powdered sugar. Heat cider and salt in small saucepan over low until hot. Off heat, whisk in powdered sugar until smooth. Dip cooled doughnuts in glaze and let stand about 5 minutes.
Cinnamon Sugar (Makes 1 cup)
1 cup sugar, 1 teaspoon ground cinnamon. Mix sugar and cinnamon in a small paper bag. Toss donuts and holes in sugar mixture while hot.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
I got this recipe from www.cuisineathome.com




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