Breakfast / Brunch
Pumpkin-Spice Doughnuts
Sugar, and spice, and everything nice has never tasted so good. Celebrate fall, winter, or any time with these to-die-for doughnuts, reminiscent of New England orchards. And with two toppings to choose from — apple cider glaze or cinnamon-sugar — you'll probably want to make two batches.
Ingredients
FOR THE DOUGHNUTS, WHISK:
FOLD IN:
FOR THE APPLE CIDER GLAZE, HEAT:
FOR THE CINNAMON-SUGAR, MIX:
This dough is very moist so be sure to flour the work surface well, and do not use a rolling pin. It’ll be a sticky mess. Hands are a better tool for the job.
Instructions
For the doughnuts, whisk together egg and yolk in a bowl until frothy. Add pumpkin, sugar, buttermilk, brown sugar, and butter; whisk until combined. Stir in baking powder, pumpkin pie spice, salt, and baking soda.
Fold flour in gradually until a sticky dough forms; cover with plastic wrap and freeze 15 minutes. Meanwhile, heat 2 inches oil to 370° in an electric skillet, deep fryer, or straight-sided pan over medium.
Pat dough out 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.
For the apple cider glaze, heat cider and salt in a saucepan over low until hot. Off heat, whisk in powdered sugar until smooth. Dip cooled doughnuts in glaze and let stand about 5 minutes.
For the cinnamon-sugar, mix sugar and cinnamon in a small paper bag. Toss doughnuts and holes in sugar mixture while hot.
For the best texture, whisk the egg and yolk together until frothy, before adding the pumpkin and other ingredients.
Fold the flour into the wet ingredients gradually with a whisk, the dough will be sticky. For easier handling, freeze dough for 15 minutes.
Round biscuits cutters are great for cutting doughnuts, but for even easier work use a specialized doughnut cutter dipped in flour.
Fry the doughnuts and holes in batches. But keep an eye on the doughnut holes, they won't require as much cooking time.