Pumpkin Spiced Doughnuts
 
 
Serves: 15
Ingredients
  • 2 cups (300g) all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 1 tsp pumpkin pie spice (refer recipe above for homemade mix)
  • 1 large eggs
  • ½ cup (90g) sugar, divided
  • ¼ cup (45g) light brown sugar, firmly packed
  • ½ cup (130ml) buttermilk
  • 1 tbsp melted butter
  • 2 tsp vanilla extract
  • ½ cup (120g) pumpkin puree
  • ½ teaspoon cinnamon
  • 1 cup (190g) caster sugar
  • canola oil, for frying
Instructions
  1. Peel a approx 200-250g pumpkin, remove seeds and cut to smaller cubes. Place on a plate and steam for about 15 mins or till the pumpkin is soft. Test with a fork, it should insert easily. Remove and mash till fine.
  2. In a large bowl whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
  3. In the mixing bowl with a beater attached, combine eggs, sugar, and brown sugar beating until combined and slightly foamy. Add buttermilk, melted butter, vanilla, and pumpkin puree. Stir until smooth.
  4. Slowly add flour mixture and stir until just incorporated. Lay out two large sheets of plastic wrap. Spritz plastic wrap with canola oil. Divide dough into two balls. Wrap in plastic wrap then flatten into discs. Refrigerate for at least two hours or up to overnight.
  5. Generously flour a large work surface. Take one of the discs and turn out the dough to coat with flour, sprinkling the surface of the dough with flour to lessen stickiness. (Note the dough is EXTREMELY sticky, don't be shy about adding flour until it's workable). Gently pat the dough to about ½ an inch thick. Use a floured 3 inch doughnut cutter to cut out doughnuts and place cut doughnuts on a well floured sheet of parchment paper. Collect any scraps and roll out dough to cut more doughnuts until all the dough is gone.
  6. Fill a Dutch oven or deep fryer with 2 inches of oil. Heat oil over medium high heat to 160 C. Using a shallow, heat resistant strainer, drop doughnuts in the oil and fry until a deep golden brown on both sides (about 2 minutes per side, use the color as your guide as the oil temperature can very with time).
  7. Use wooden chopsticks to turn the doughnuts. Be careful not to crowd the doughnuts in the pan (no more than 2 to 3 doughnuts at a time). Remove doughnuts immediately from the pan using a heat resistant strainer or tongs. Set on paper towel lined baking racks to cool. Once cooled slightly, toss in a paper bag with sugar and cinnamon.
  8. Or you may drizzle with white chocolate
Recipe by Swee San's Kitchen at http://thesweetspot.com.my/pumpkin-spiced-doughnuts/

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