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Pumpkin Donuts

Pumpkin Donuts
Adapted from Epicurious and Bon Appetit
Makes a dozen large donuts (or 2 dozen smaller donuts) plus donut holes

3 ½ cups all purpose flour
4 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup sugar
3 tablespoons unsalted butter, room temperature
1 large egg
2 large egg yolks
1 teaspoon vanilla extract
½ cup plus 1 tablespoon buttermilk
1 cup canned pumpkin
Canola oil (for deep frying)

1. Whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together in a medium bowl; set aside.
2. Using an electric mixer, beat sugar and butter in a large bowl until blended. (Mixture will be grainy). Beat in the whole egg, then yolks and vanilla, Gradually add buttermilk, beating until combined, scraping down the sides of the bowl as needed. Beat in pumpkin until combined.
3. Using a rubber spatula, fold in dry ingredients in 4 additions, blending gently after each addition. Cover with plastic wrap and chill for at least 3 hours.
4. On a lightly floured surface, press out 1/3 of the dough to about ½-inch thickness. Using a 2 ½-inch round cutter, cut out dough rounds. Transfer rounds to a piece of lightly floured parchment paper, or a lightly floured baking sheet. Repeat with remaining two-thirds of dough. Gather scraps, press out, and cut more dough rounds until all dough is used.
5. Using a 1-inch round cutter, cut the center out of each dough round to make donuts and donut holes.
6. Line 2 baking sheets or several plates with several layers of paper towels. Pour about 1 ½ inches of oil into a large deep skillet. With a deep-fry thermometer, heat oil to 365F to 370F. Fry donut holes in two batches until golden brown, turning occasionally, about 2 minutes. Using a slotted spoon or Chinese skimmer, transfer to paper towels to drain. Bring oil back up to 365F and fry donuts, 2 to 4 at a time, making sure not to crowd the pot, until golden brown, adjusting the heat to maintain temperature, about 1 minute per side. Using a slotted spoon, transfer donuts to paper towels to drain. Cool completely. Once cooled, coat with glaze or roll in spiced sugar. Best served the day you make them.

Adapted from Alton Brown

¼ cup whole milk
1 teaspoon vanilla extract
2 cups confectioners’ sugar

1. Combine milk and vanilla in a medium saucepan over low heat until warm. Sift confectioners’ sugar into milk mixture. Whisk slowly until well combined. Remove glaze from heat and set over a bowl of warm water to keep warm. Dip donuts into glaze, 1 at a time, and set on a draining rack placed over a sheet pan for 5 minutes before serving.

Spiced Sugar:

1 cup sugar
4 teaspoons ground cinnamon
2 teaspoons ground nutmeg

1. Whisk all ingredients in a bowl to blend. Roll donuts and donut holes in mixture to coat.

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