Squash Doughnuts
Submitted by rsycamore99
Old-fashioned cake doughnuts made with cooked winter squash, cinnamon, and nutmeg, fried golden brown. These tender, spiced doughnuts taste like autumn and make about 2 ½ dozen from a single batch.
YIELD
2 1/2 dozenPREP
15 minCOOK
15 minREADY
35 minWinter squash does for doughnuts what pumpkin does for pie. It adds moisture, a hint of natural sweetness, and that gorgeous golden color that makes these look like they belong in a farmstand bakery.
These are cake-style doughnuts, not yeast. Creamed shortening and sugar, eggs, cooked squash, and vanilla get mixed with spiced flour and milk, then chilled, rolled, cut, and fried. The cinnamon-nutmeg combination is classic fall baking at its most comforting.
Two and a half dozen from one batch gives you plenty to share, though keeping them to yourself is also a valid choice. Best eaten warm, dusted with powdered sugar or dipped in a simple glaze.
Chef Tips
- Chill the dough before rolling. Warm dough is sticky and absorbs too much oil during frying.
- Roll to exactly ⅓ inch thick. Thicker doughnuts will be doughy in the center; thinner ones cook through too fast and come out dry.
- Keep the frying oil at a steady temperature. Too cool and they soak up grease. Too hot and the outside burns before the inside cooks.
- Any winter squash works here: butternut, acorn, hubbard, or even canned pumpkin in a pinch.
Ingredients
Directions
Cream shortening and sugar.
Add eggs, squash, and flavoring.
Sift flour, measure, and sift with salt, baking powder, and spices.
Add alternately with milk to first mixture.
Chill dough. Turn onto lightly floured board.
Roll in sheet ⅓ inch thick.
Cut with floured cutter. Fry in deep fat at 365 degrees F. until brown. Drain on crumpled absorbent paper.
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