Pumpkin DoughnutsPrinter-Friendly Version Yield: about 16 doughnuts and doughnut holesIngredients:For the doughnuts:3½ cups all-purpose flour4 tsp. baking powder½ tsp. baking soda1 tsp. salt2 tsp. ground cinnamon1 tsp. ground ginger½ tsp. ground nutmeg¼ tsp. ground cloves1 cup sugar3 tbsp. unsalted butter, at room temperature1 large egg2 large egg yolks1 tsp. vanilla extract½ cup buttermilk1 cup pumpkin puree Canola oil or peanut oil, for frying For the cinnamon-sugar:½ cup sugar2 tsp. ground cinnamon For the spiced glaze:1 cup powdered sugar¼ tsp. ground cinnamonDash of ground nutmegDash of ground gingerDash of ground cloves2 tbsp. milk Directions: To make the dough, combine the flour, baking powder, baking soda, salt and spices in a medium bowl.  Whisk to blend, and set aside.  In the bowl of an electric mixer, combine the sugar and butter and beat until well blended.  Stir in the egg, then the egg yolks, and then the vanilla until incorporated.  Combine the buttermilk and pumpkin in a liquid measuring cup and whisk together.  With the mixer on low speed, add in the dry ingredients in three additions alternating with the pumpkin mixture, beginning and ending with the dry ingredients.  Once the dough is mixed, cover and chill for at least 3 hours or until firm.  (The dough still seemed quite soft so we did an additional 30 minute chill in the freezer.)   On a well-floured work surface, roll or pat out the dough to a ½-inch thick round.  Sprinkle the surface of the dough with flour.  Using a 2½ to 3-inch round biscuit cutter, cut out rounds of dough.  Use a smaller cutter (or a wide pastry tip) to cut a hole out of the center.  Reroll and cut the dough scraps as necessary. Add oil to a large saucepan or Dutch oven to a depth of about 2-3 inches.  Attach a thermometer to the side of the pan and heat the oil to 365-370˚ F.  Add the rings of dough to the hot oil so that they are in a single layer and not touching.  Fry, turning once, until both sides are golden brown and doughnuts are cooked through, about 3-4 minutes total.  Use a skimmer/strainer to remove from the oil and transfer to a paper towel-lined rack.  Bring the oil temperature back up to the target range before repeating with the next batch of doughnuts.  Use the same process for the doughnut holes, frying for a shorter time. To make the cinnamon-sugar, combine the sugar and cinnamon in a shallow dish and whisk to blend.  When the doughnuts are just cool enough to handle, dip half of them in the cinnamon-sugar to coat completely, shaking off the excess. To make the spiced glaze, combine the powdered sugar and spices in a small bowl.  Add the milk and whisk to combine, until a thick glaze is formed.  If necessary, add a bit more milk to thin the glaze out.  Dip the remaining half of the doughnuts in the glaze.  Allow the glaze to set before serving. Source: adapted from Pinch My Salt, originally from Bon Appétit
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Baked Chocolate Donuts INGREDIENTS: 3/4 cup flour 1/4 cup dutch-process cocoa 1/2 cup sugar 1 tablespoon baking powder(now that I’m writing this, I’m pretty sure I’ve been using only 1 teaspoon. Oopsies. I’ve been happy with my results but I’m going to use a tablespoon next time to fluff-ify my donuts further!) 1/4 teaspoon salt 1 egg 1/2 cup milk 1 teaspoon vanilla 4 tablespoons canola oil Chocolate glaze (recipe follows) Colored or chocolate sprinkles (optional) DIRECTIONS: Preheat the oven to 450 degrees and coat a donut pan liberally with cooking spray. Stir together flour, cocoa powder, sugar, baking powder and salt in a large bowl. Add the egg, vanilla, and milk and stir together for 1 minute. Add the oil and continue to whisk until just combined. Transfer the batter to a large measuring cup (or a bowl with a spout) for easy pouring. Fill each cavity in the pan 2/3 of the way full with batter. Bake for 7 to 9 minutes or until the donuts spring back when lightly touched. Cool completely before icing. Yields 10 to 12 donuts. Chocolate Glaze 1/2 cup semisweet chocolate chips 2 tablespoons butter 1 tablespoon corn syrup 1/4 teaspoon vanilla extract To make the glaze: combine the chocolate chips, butter, corn syrup and vanilla extract in a double boiler (or in a stainless steel or glass bowl over some simmering water). Stir until the chocolate is melted and everything is incorporated. Use immediately.
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Homemade Cinnamon-Sugar Donut Holes (Dunkin’ Donuts Style) One batch sour-cream donut batter PLUS: 1 tablespoon granulated sugar 1 tablespoon cinnamon 1. Roll out the prepared dough out on to a lightly floured surface until it is 1/2 inch thick. Then cut it into small rounds, about 1 to 1 1/2 inches in diameter. 3. Fill a heavy bottomed skillet with vegetable oil and bring it to 350ºF. Drop in the dough and cook for 1 to 2 minutes. Remove from the oil and roll is in the granulated sugar and cinnamon.
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Baked DoughnutsServings:  approximately 16 doughnuts INGREDIENTS: For the doughnuts:1 and 1/3 cups warm milk (I used whole milk, because that is what I had on hand)2 and 1/4 teaspoons active dry yeast (or one packet)2 tablespoons unsalted butter2/3 cup granulated sugar2 eggs5 cups all-purpose flour1 teaspoon salt For the chocolate glaze:5 tablespoons unsalted butter4 ounces semisweet chocolate chips2 cups confectioners’ sugar1 and 1/2 teaspoons vanilla extract1/4 cup hot waterSprinkles, for garnish DIRECTIONS: 1. For the doughnuts: In the bowl of your standing mixer fitted with the dough hook attachment, combine 1/3 cup of the warm milk and the yeast.  Let sit until foamy, about 5 minutes. 2. In a separate small bowl, combine the butter and sugar with the remaining 1 cup of warm milk, mixing well. 3. Add the butter/sugar mixture to the yeast mixture. 4. With your mixer running on the lowest speed, add the eggs, flour, and salt to the mixture until just combined. 5. Increase your mixer speed to medium and knead the until the sides of the dough pull away easily from the sides of the bowl, about 5 minutes or so. **Add more flour or milk as needed to get the proper consistency. 6. Place the dough on a floured surface and knead a few times. 7. Shape the dough into a ball and place in a lightly oiled bowl. Cover the bowl and let sit in a warm place until doubled in size, about 1 hour. 8. Once risen, punch down the dough and roll it out into a 1/2-inch-thick rectangle. 9.  Using a doughnut cutter (or two cookie cutters of differing sizes), cut out your doughnut shapes and place on a parchment-lined baking sheet. 10.  Cover the baking sheet(s) with a clean towel and let rise for another 45 minutes or so. 11. Preheat the oven to 375 degrees. 12. Bake the doughnuts until the bottoms are lightly golden, about 8-10 minutes, depending on your oven. *Meanwhile, start making your glaze.  See below. 13. Remove the doughnuts from the oven and let cool for a few minutes before glazing. 14. For the glaze: In a heatproof bowl over simmering water, melt the butter and chocolate chips. 15. Remove the bowl from the heat and whisk in the confectioners’ sugar, vanilla, and hot water until smooth. 16. To glaze the doughnuts, dip each one face-down into the glaze, immediately garnish with sprinkles, and let cool on a wire rack (right side up, of course!)
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