Pumpkin Eaters Doughnuts
Submitted by vizzie
Pumpkin cake doughnuts with bran flakes and pumpkin pie spice, deep-fried until golden and rolled in cinnamon sugar. A spiced fall doughnut made from scratch with real pumpkin.
YIELD
1 1/2 dozenPREP
25 minCOOK
30 minREADY
1 hrsThese are old-fashioned cake doughnuts made with canned pumpkin and bran flakes cereal, giving them a moist, spiced interior with a hint of earthy whole-grain flavor. Pumpkin pie spice runs through the dough, and a roll in cinnamon sugar or powdered sugar after frying finishes them off.
The bran flakes mixed into the dough are an unexpected but clever addition. Let the batter sit for two minutes after mixing so the cereal softens and absorbs moisture from the pumpkin. This creates a tender, slightly textured crumb that’s different from a plain cake doughnut. The bran adds fiber and a subtle nuttiness without making the doughnuts heavy.
Chilling the dough for at least an hour before rolling is essential. Pumpkin makes the dough sticky and soft, and cold dough is much easier to handle on a floured surface. Roll it to half-inch thickness and cut with a doughnut cutter. Fry in batches, a few at a time, about one minute per side. Crowding the oil drops the temperature and gives you greasy, undercooked doughnuts.
Kitchen Tips
- Keep the oil at a steady 375°F (190°C). Use a thermometer. Too cool and they absorb oil. Too hot and the outside burns before the center cooks.
- Drain on paper towels set on a wire rack, not a plate. The rack lets air circulate underneath so the bottoms don’t get soggy.
- Dip in cinnamon sugar while still slightly warm so the coating sticks.
Variations
- Skip the deep frying and bake in a doughnut pan at 350°F (175°C) for 12 to 15 minutes for a lighter version.
- Glaze with a maple icing (powdered sugar, maple syrup, milk) instead of cinnamon sugar for a maple-pumpkin combo.
- Add a pinch of ground ginger and cloves to the dough for a more complex spice blend.
Ingredients
Directions
In a large bowl cream shortening and sugar untill light and fluffy.
Add eggs, one at a time mixing well after each addition.
Add Pumpkin and cereal, mixing well.
Let stand 2 min. Sift flour, baking powder, spice and salt together then stir into pumpkin mixture, half at a time.
Cover, chill for 1 hour or until dough is stiff enough to handle. on lightly floured surface, roll out dough to ½ inch thickness and cut with 2½ in doughnut cutter.
Deep fry in large pan with 2 in of oil at 375℉ (190℃).
Fry a few at a time about 1 min per side or until thoroughly cooked and golden brown.
Drain on paper towel on wire rack.
Repeat with the trimmings to use all of the dough.
Dip cooled doughnuts in cinnamon sugar or powdered sugar if desired.
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