Pumpkin Overload (part 1)… Is there such a thing?
So, as all my #PSL drinkers know, this past week was the first week of fall! YAY! Although, now that I live up here in the northern half of the U.S. I don’t really celebrate the coming of fall as much as I used to when I was home in Texas. However, it really is my favorite season by far, and being up in the northern half of the U.S. I finally understand why as kids we would cut out leaves and color them red, orange, and yellow, and not just brown. You can’t believe how gloriously gorgeous the trees are when they really change colors. Before I moved here, I thought I knew what fall was, but now I know all I saw was trees going from dead from drought to dead from cold. A true fall foliage really is something everyone should see in their lifetime. I can’t wait for the trees in Shenandoah to start changing, it’s unlike anything I’ve ever seen, and I’ve looked forward to it for the past three years.
So, in honor of fall, and the excitement fall brings, I thought it only appropriate to make something pumpkin. Naturally I invited Amy, a fellow fall lover, to join me to make pumpkin donuts. When I went to the store to pick up my first (of many) can of pumpkin, I was forced to buy the LARGE can, oops. So, I decided to also make some pumpkin cinna-biscuits. Remember a while back I taught you how to turn a simple biscuit recipe into cinnamon rolls? This is basically the same concept, just pumpkin flavored! Be looking for those in my special mid-week post, Pumpkin Part Deux, later this week!
If you’re not into frying things, wait a few days for the cinna-biscuits, I know… patience is a virtue. Although, I do think everyone should fry SOMETHING at least once in their life. I don’t know why… I just think it’s something fun and different and really not as intimidating as it seems.
And now, the donuts… I found this recipe on Portuguese Girl Cooks. Normally I modify or change recipes significantly because I think that the fun of cooking and baking is continually evolving the classics and coming up with your own unique variation. I also take inspiration from a couple of different places and come up with my own solution, but in this case, this recipe is pretty spot on, so there was no need to change it up too, too much. Although, I did not let mine sit for three hours in the fridge, and I did use more spices. I like to really taste the spice in food, so I almost doubled the cinnamon and used heaping measurements of all the other spices.
like always, dry first…
sugars + butter + egg…
don’t forget vanilla…
get a buttermilk and pumpkin mixture going…
add a bit of the flour mixture and then a bit of the pumpkin concoction…
get it cold, then roll it out on a WELL floured surface, this dough is STICKY!
get to frying…
let them cool/dry…
glaze and lick the bowl… WAIT… that’s not really a step… unless you’re cooking with Amy K.
like I said… try not to eat the whole batch…
- 1 3/4 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 tablespoon cinnamon
- 1/2 heaping teaspoon nutmeg
- 1/4 heaping teaspoon ginger
- 1/8 heaping teaspoon cloves
- 1 1/2 tablespoons butter, room temperature
- 1/4 cup packed dark brown sugar
- 1/4 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1/4 cup buttermilk*
- 1/2 cup pure pumpkin puree, canned or homemade
- Oil for frying, such as canola, vegetable, or peanut
- 1 cup powdered sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ginger
- pinch of cloves
- 2 tablespoons buttermilk*
- mix all the ingredients and get dipping.
- Whisk together all the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves)
- In a measuring cup, combine the buttermilk and pumpkin puree
- Cream the butter and sugars together
- Add the egg and vanilla and beat well
- Alternate between adding the flour mixture and the pumpkin mixture, mix well each time
- When the (wet) dough comes together, cover and stick in the freezer for about 20-30 minutes
- On a WELL floured work surface, roll out the dough and make your donuts, either by using a donut cuter or a biscuit cuter and a piping tip
- Place dough on a parchment lined cookie sheet and heat up the oil to 365/370 F (It's best to use a dutch oven, but any HEAVY bottom pot will work.
- While the oil is heating take a cookie sheet and line it with paper towels, on top of the paper towels, take your cookie cooling rack and make your self a donut drying rack, the paper towels will soak up any excess grease and the rack will keep the donuts from getting soggy
- To fry the donuts, gently place the donut rings into the HOT oil, let them bubble and cook for about 2 minutes then turn and cook a little more, they should end up being a beautiful golden brown - the holes won't take as long, just a quick in, flip, and out
- NOTE: DO NOT OVER CROWD THE POT! DO NOT LET THE OIL GET TOO HOT OR TOO COLD OR THE DONUTS WILL NOT FRY PROPERLY
- After they've fried, let them drain on your nifty rack
- Once they're cool to the touch, glaze them and then try to keep yourself from eating the whole batch!
- *did you know you can make buttermilk with a good squeeze of lemon and regular milk/cream/half 'n half? Just stir it up and watch the curdles form. You'll never have to throw out unused buttermilk again!