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Pumpkin - Spice Doughnuts |
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Amount |
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Item |
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1
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large egg |
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1
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egg yolk |
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1
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can 16 ounce pumpkin puree |
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1/2 cup
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granulated sugar |
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1/2 cup
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butter milk |
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1/4 cup
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light brown sugar |
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3 tbsp
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unsalted butter |
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4 tsp
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baking powder |
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2 tsp
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pumpkin pie spice |
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1 tsp
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kosher salt |
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1/2 tsp
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baking soda |
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3 cups
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all-purpose flour, sifted |
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3 cups
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vegetable oil |
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Directions: |
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Whisk egg and yolk together in a large bowl until frothy. Add pumpkin, sugar, buttermilk, brown sugar, and butter; whisk until combined. Stir in baking powder, pie spice, salt and soda. Fold in flour gradually until a sticky dough forms; cover with plastic wrap and freeze for 15 minutes. After removing from freezer pat out dough on a well-floured surface to 1/2 inch thick, then cut with 3 inch and 1 inch biscuit cutter. After cutting, transfer dioughnuts and holes to a floured baking sheet using a spatula that's been dusted in flour. Preheat skillet or deep fryer to 360 degrees, fry doughnuts and holes in batches in the oil until browned, about 3 minutes, turning once (the holes will cook faster). Drain on a paper towel-lined baking sheet. Finish with cinnamon sugar or apple cider glaze. Sugar and glaze recipes can be found below in the note section. |
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Chef Notes: |
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Apple Cider Glaze; 1/4 cup apple cider, pinch kosher 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; 1 cup granulated sugar, 1 tsp ground cinnamon. Mix sugar and cinnamon in a small paper bag. Toss dounts and holes in sugar mixture while hot.
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