Pumpkin Gingerbread Doughnuts


Pumpkin Gingerbread Doughnuts

Makes about 15 doughnuts and holes


4 cups cake flour

2 1/2 teaspoons baking powder

1 teaspoon salt

1 tablespoon ground ginger

2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

2 tablespoons shortening (preferable butter-flavored)

1/2 cup dark brown sugar, packed

1/4 cup granulated sugar

2 large eggs

3 tablespoons unsulphured molasses

2/3 cup sour cream

2/3 cup pumpkin puree

Canola oil for frying

For the spiced sugar

1 cup granulated sugar

1 teaspoon pumpkin pie spice or ground cinnamon

For the maple glaze

3 cups confectioners' sugar

1 teaspoon corn syrup

1 teaspoon vanilla extract

1/2 teaspoon maple extract

1/4 cup pure maple syrup

3-4 tablespoons hot water

In a large bowl, whisk together the cake flour, baking powder, salt ginger, cinnamon, cloves, nutmeg, and allspice.

In the bowl of an electric mixer fitted with the paddle attachment, beat the shortening with both sugars at medium speed until well combined.  Add the eggs, one at a time, beating well after each addition.  Add the molasses and beat for one minute more, stopping to scrape down the sides of the bowl as necessary. 

In a medium bowl, whisk together the sour cream and the pumpkin puree.  Add this mixture alternately with the dry ingredients to the electric mixer bowl, mixing after each addition until combined.  At this point, the dough should be very sticky and resemble buscuit dough.

Transfer the dough to a clean bowl, cover, and chill for at least one hour or overnight.

Place enough canola oil in a large pot to reach 2-inches in depth an place over medium heat.

For the spiced sugar: Stir together the sugar and the spices in a medium bowl.

For the maple glaze: In a medium bowl whisk together the confectioners' sugar, corn syrup, vanilla extract, maple extract, and maple syrup.  Whisk in enough of the hot water to yield a thin glaze.

Transfer the chilled dough onto a generously floured work surface and roll out to a 1/2-inch thickness.  Using either a doughnut cutter or two round cutters (about 2 1/2-inches and 1-inch in diameter), cut the dough into as many doughnuts and holes as possible.  Carefully reroll any scraps and cut out more doughnuts and holes.

Once the oil has reached a temperature of about 325F degrees, add the doughnuts and holes, a few at a time, to the pot, making sure not to crowd them.  Fry the doughnuts for about 15 seconds, then carefully flip them.  Fry them for about 1 minute, until golden brown, then flip and fry again on the other side for about 1 minute more, until dark golden brown.

Transfer the doughnuts to a wire rack set over paper towels to drain and continue the process with the remaining doughnuts.

If using the spiced sugar, toss the still warm doughnuts in the sugar mixture until coated on all sides.

If using the glaze, dip one side of the still warm doughnuts into the glaze, then place them on wire racks until the glaze sets, about 15 minutes.