Donuts Cinnamon-Sugar Spiced Glaze Instructions

Prep Time

15 Mintues

Cook Time

3 Mintues

Donuts

• 3 1/2 Cups All-purpose Flour
• 4 Teaspoons Baking Powder
• 1/2 Teaspoon Baking Soda
• 1 Teaspoon Salt
• 2 Teaspons Ground Cinnamon
• 1 Teaspoons Ground Ginger
• 1/2 Teaspoon Ground Nutmeg
• 1/4 Teaspoon Cloves
• 1 Cup Granulates Sugar
• 3 Tablespoons Softened Butter
• 1 Large Egg
• 2 Large Egg Yolks
• 1 Teaspoon Vanilla Extract
• 1/2 Cup Buttermilk
• 1 Cup Pumpkin Puree
• Frying Oil

Cinnamon-Sugar

• 1/2 Cup Sugar
• 2 Teaspoons Ground Cinnamon

Spiced Glaze

• 1 Cup Powdered Sugar
• 1/4 Teaspoon Ground Cinnamon
• Dash of Ground Cinnamon
• Dash of Grounf Nutmeg
• Dash of Ground Cloves
• 2 1/2 Tablespoons Milk

Instructions

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• To make the dough, combine the flour, baking poweder, baking soda, salt and spices in a medium bowl. Whisk to blend, and set aside. In the bowl of an electric mixer, combine the sugar and butter. Beat until well blended. Scrapping down the sides of the bow to make sure it is all combined. Stir in the egg, egg yolks, and then the vinalla until incorporated.
• In a large liquid measuring cup combine the buttermilk and pumkin. Whisk until smooth. With the mixer of low speed, add the dry ingredients in three additions alternating with the pumkin mixture, begining and ending with the dry ingredients. Once the doungh is mixed, cover and chill for at leat 3 hours or until firm.
• On a well-floured work surface, gently knead the dough 2-3 times, roll or pat out the doughto a half inch thick round. Sprinkle the surface of the dough with flour. Using a 2 1/2 to 3 inch round biscuit cutter, cut out the rounds of the dough. Use a smaller cutter to cut a hole out of the center. Rerool and cut the dough as needed.
• Add oil to a large Dutch ove or sauce pan to a depth of about 2-3 inches. Attach a thermometer to the side of the pan and heat the oil to 356-370 degrees Fahrenheit. Cardefully add the rings of dough to the hot oil so that they are in a single layer and not touching. Fry, turning once, until both sides are golden brown and doughnuts are cooked though, about 2-3 minutes. USe a strainer to remove from the oil and tranfer to a paper towel-lined rack or plate. Bring the oil temperature back up to the target range before repeating with the next batch of doughnuts. Use the same process for the doughnut hole, frying for a shorter time.
• To make the cinnamon-sugar, combine the sugar and cinnamon in a shallow dish and whisk to blend. When the doughnuts are just cool enough to handle, dip half the batch in the cinnamon-sugar to coat completely, shaking off the excess.
• To make the spiced glazed, combine the powdered sugar and spices in a small bowl. Add the milk and whisk to combine, until a thick glaze is formed. If necessary, add a but more milk to thin the glaze out. Dip the reaming doughnuts in the glaze. Set on a colling rack and allow glaze to set before serivng.