October 26, 2020
"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*"
- 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
Pour hot milk in a mixing bowl, add butter and stir to melt.
Add sugars, pumpkin puree, salt to the milk and combine well.
In a small bowl proof yeast in a lukewarm water with a teaspoon sugar. Let sit about 10 min, or until foamy
Add yeast mixture to the pumpkin mixture, and add the egg, mix well.
Add in flour gradually and mix with a wooden spoon until well combined.
Dust wooden surface with a little flour. Turn out the dough onto wooden surface and knead 1 minute.
Form the dough into a ball shape, place in a greased bowl and cover with a cloth.
Let it rise in a warm place until it doubles in volume, about 1 hr.
Punch the dough to deflate and knead it for a few seconds on a wooden board.
Roll dough out 3/8 inch thick and cut out rings with doughnut cutter.
Let rise on on board uncovered until doubled and very light, 30 - 40 minute.
Heat oil in a fryer or pot to 375 F (3-4 inch deep).
Carefully drop doughnuts into hot oil. Turn when they rise to the surface. 2 - 3 minutes or until golden brown on both sides.
Carefully remove from oil, do not prick the surface, and drain.
While warm, roll in sugar, frost or glaze.
Tips & Variations
No special items needed.