of grated nutmeg to the cinnamon and sugar mixture. It gave a
fragrance and a very slight taste to the mixture. Kind of like when you take a bite and you just can’t quite seem to guess what that great flavor is that is dancing on your tongue. Not enough to know it is nutmeg, but just enough to awaken the flavors.
I had some cinnamon roll icing in the fridge, so I did a thick drizzle over a few doughnuts. It was Mr. Wii’s
idea. Personally, I liked the cinnamon/sugar/nutmeg mixture on the doughnuts the best. This recipe made a little over two dozen doughnuts and holes. They are best eaten the day they are made. The next day they are still good, but not near as good.
A big thank you to Bon Appetit, October 2004 and Nicole over at Pinch My Salt. I adapted the recipes they used for these wonderful doughnuts. Therefore, this recipe is an adaptation of an adaptation. That’s how we roll in the foodie world.
3 1/2 cups all purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/2 cups granulated sugar
3 Tablespoons butter, softened
1 large egg
2 large egg yolks
1 teaspoon vanilla extract
1/2 cup buttermilk
1 Tablespoon molasses
1 cup canned pure pumpkin
Canola or Peanut Oil for deep frying
Cinnamon/Sugar mixture with a dash of ground nutmeg
1. Whisk the first 8 ingredients in a medium bowl to blend well; set aside.
2. Using an electric hand mixer or stand mixer, beat sugar and butter in a large bowl until well blended (mixture will be a bit grainy). Beat in egg, then yolks, then vanilla. Gradually beat buttermilk and molasses. After all that is blended, then incorporate the pumpkin.
3. Fold the flour mixture into the wet mixture in 4 additions, blending gently after each addition. Cover the bowl with plastic wrap and chill in the refrigerator for at least three hours. It really must be refrigerated due to the stickiness of the dough.
4. Generously flour two baking sheets. When dough is well chilled, generously flour the work surface. Scrape the dough onto the work surface and divide into thirds. It’s just easier to work with the dough in those amounts. Gently press the dough (flour your hands well) into a round that is 1/2 to 2/3 inch thick. Use a 2 1/2 inch diameter round cutter and cut out the doughnut rounds. Use a 1 inch diameter round cutter to cut out the centers to make the doughnut holes. Arrange the doughnuts and holes on the floured baking sheets as you go. Gather the scraps, pat and press into shape and cut more doughnuts/doughnut holes until all the dough is used. Dip the cutters into flour before each cut.
5. Line two baking sheets with several layers of paper toweling. Pour oil into a deep skillet, dutch oven, or deep fryer. You will need a depth of about 1 1/2 inches to 2 inches. Attach a deep fry thermometer to the side of your pot and heat oil to 365 to 370 degrees. Fry until golden brown turning occasionally. This does not take very long. Maybe one minute on each side. Just watch the color. It happens quick. Using a slotted spoon, transfer to the paper toweling to drain. Cool. Roll doughnuts and holes in the sugar and spice mixture. If you dust with powdered sugar or use icing, make sure the doughnuts are cooled completely. They can be somewhat warm for the sugar mixture. Recipe makes about two dozen doughnuts and two dozen holes. Enjoy.