Pumpkin Doughnuts

24
Servings
45m
Prep Time
3m
Cook Time
48m
Ready In


"These super delicious doughnuts are a must have during the fall or for a Halloween party. They are great with a honey glaze, or dipped in vanilla or chocolate frosting, but they are especially good dusted with cinnamon and powdered sugar. *Times do not include rising time*"

Original recipe yields 24 servings
OK

Nutritional

  • Serving Size: 1 (61.2 g)
  • Calories 164.8
  • Total Fat - 4.5 g
  • Saturated Fat - 2.4 g
  • Cholesterol - 46.3 mg
  • Sodium - 147.2 mg
  • Total Carbohydrate - 26.5 g
  • Dietary Fiber - 0.7 g
  • Sugars - 6.4 g
  • Protein - 4.3 g
  • Calcium - 20.6 mg
  • Iron - 0.5 mg
  • Vitamin C - 0.4 mg
  • Thiamin - 0 mg

Step 1

Pour hot milk in a mixing bowl, add butter and stir to melt.

Step 2

Add sugars, pumpkin puree, salt to the milk and combine well.

Step 3

In a small bowl proof yeast in a lukewarm water with a teaspoon sugar. Let sit about 10 min, or until foamy

Step 4

Add yeast mixture to the pumpkin mixture, and add the egg, mix well.

Step 5

Add in flour gradually and mix with a wooden spoon until well combined.

Step 6

Dust wooden surface with a little flour. Turn out the dough onto wooden surface and knead 1 minute.

Step 7

Form the dough into a ball shape, place in a greased bowl and cover with a cloth.

Step 8

Let it rise in a warm place until it doubles in volume, about 1 hr.

Step 9

Punch the dough to deflate and knead it for a few seconds on a wooden board.

Step 10

Roll dough out 3/8 inch thick and cut out rings with doughnut cutter.

Step 11

Let rise on on board uncovered until doubled and very light, 30 - 40 minute.

Step 12

Heat oil in a fryer or pot to 375 F (3-4 inch deep).

Step 13

Carefully drop doughnuts into hot oil. Turn when they rise to the surface. 2 - 3 minutes or until golden brown on both sides.

Step 14

Carefully remove from oil, do not prick the surface, and drain.

Step 15

While warm, roll in sugar, frost or glaze.

Tips & Variations


No special items needed.

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