Sunday, November 4, 2018
Buttermilk Glazed Pumpkin Donuts
Buttermilk Glazed Pumpkin Donuts
Thanksgiving is right around the corner and of course it seems that pumpkin recipes are everywhere. So why not pumpkin donuts?We had few days of cooler weather, so something warm was on my list. Now some would think of chili or soup, not me, dessert.
I don't make donuts often but these were calling my name. They were easy to make and turned out great.
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I have these great pumpkin plates that I got in Vermont. The store had
lovely items including many different pottery pieces. When I bought them, I
wasn't sure how often I would use them. As it turns out, I use them a lot. I
get them out in September and use them until after Thanksgiving. They came in
three colors so I bought two of each. The only sad part is that the store
closed before I could buy some of their other products. At least I have these.
Recipe Print
Recipe Print
Glazed Pumpkin Donuts
Ingredients:
3 1/2 cups flour
4 t baking powder
1 t salt
2 t pumpkin pie spice
1 cup sugar
2 T butter, melted
2 eggs
2 t vanilla
1/2 cup buttermilk
1 cup pumpkin puree
canola oil (for frying)
Directions:
- In a large bowl, whisk together the flour, baking powder, salt, spice and sugar. In a separate medium bowl, whisk together all the remaining ingredients except the oil (it's for frying). Make a well in the center of the dry ingredients and pour the wet ingredients in. Mix all together until the dough is well combined. My dough was pretty sticky. Turn out onto a well floured surface and roll the dough until it is about 1/2 inch thick (this may seem pretty thin but they puff up a lot when frying). Cut with a donut cutter.
- Heat 2 inches of oil in a large skillet or heavy pan over medium high heat. When the oil is hot (I drop a piece of dough in and it started bubbling like crazy when it was hot enough). Gently slide the donuts into the oil, frying the first side until the edges are lightly browned. Carefully flip the donuts over and allow to cook until lightly browned on this side a too. Remove and place on a plate covered with paper towels to. While the donuts are still hot dip them in the buttermilk glaze (recipe below). Place on a cooling rack place over a cookie sheet to air dry until ready to serve.
Buttermilk Glaze
3 cups powdered sugar
1/2 cup buttermilk
1/2 tsp vanilla or maple syrup
Whisk together until smooth. Dip hot donuts in the glaze and then allow to air dry on a cooling rack.
The post Buttermilk Glazed Pumpkin Donuts first appeared on Eclectic Red barn.
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