Ingredients
-
3 1/2
-
1
-
1
-
1
-
1/2
-
1/2
-
1/4
-
3/4
-
2
-
2/3
-
2/3
-
1/2
-
1/2
-
-
Directions
Pumpkin Buttermilk Doughnuts, These are a favourite ‘cake’ doughnut Wonderful flavour from the pumpkin and spices and the tender crumb and tang provided by buttermilk If your family is like mine, they’ll be gone before you’ve finished making them! The dough has to ‘rest’ for atleast 3 hours or overnight – so I like to make them the night before for a special breakfast , This was my first attempt at cake doughnuts The doughnuts didn’t have as much pumpkin flavor as I had hoped for but they were still delicious and had a very nice light texture The dough was super super sticky even though I refrigerated overnight, and I imagine that’s pretty much the norm of this type of doughnut I glazed half of the doughnuts and the other half I sugar coated (I added a touch of cinnamon to the sugar mixture) These were awesome and I will definately make again
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Steps
|
1
Done
|
Resift Flour With Baking Powder, Soda, Salt, Cinnamon and Ginger Into Medium Bowl. |
|
2
Done
|
Cream Butter in Large Bowl Until Fluffy. |
|
3
Done
|
Gradually Add Cup Sugar and Beat Until Fluffy, About 6 Minutes. |
|
4
Done
|
Add Eggs, One at a Time, Beating Well After Each Addition. |
|
5
Done
|
Beat in Cup Dry Ingredients. |
|
6
Done
|
Add Pumpkin and Buttermilk and Mix Until Thoroughly Combined. |
|
7
Done
|
Add Remaining Dry Ingredients and Stir Until Just Blended (dough Will Be Slightly Sticky). |
|
8
Done
|
Cover and Refrigerate Atleast 3 Hours or Overnight. |
|
9
Done
|
Combine Brown Sugar and Cup Sugar in Paper Bag; Set Aside. |
|
10
Done
|
Roll Dough Out on Lightly-Floured Surface to Thickness of to 1/3 Inch. |
|
11
Done
|
Using Lightly-Floured 3 Inch Round Doughnut Cutter, Cut Out Doughnuts and Holes. |
|
12
Done
|
Transfer to Floured Board as They Are Cut. |
|
13
Done
|
Gather Up Scraps and Repeat. |
|
14
Done
|
Let Stand 10 Minutes. |
|
15
Done
|
Heat 4 Inches Oil in Deep Fryer to 360f. |
