Friday, October 21, 2011

Pumpkins Doughnuts and Salem

I made these doughnuts just before we left on our annual trip to Salem. I will be posting our trip each day. Meanwhile, if you are looking for a good Fall doughnut recipe, this might be the one. These did not last long! This recipe makes cake doughnuts, the kind my mother made when I was young.


Mix 3 cups of cake flour with 1 teaspoon of salt, 2 teaspoons of baking powder, some freshly grated nutmeg, 1/2 cup light brown sugar and 1 teaspoon of baking spice (pumpkin pie seasoning). Set this bowl aside.




In the bowl of your mixer, mix 2 egg yolks, 2/3 cup sour cream, 2 tablespoons softened Crisco and 1/2 small can of pumpkin puree'. Mix this until it is creamy. Slowly mix in the flour mixture with your paddle attachment. Don't over mix. Refrigerate this over night.


The next morning, roll the dough out on to a floured surface. I use this vintage doughnut cutter to cut my doughnuts.


You jut roll it across the dough and it cuts out the holes and the doughnuts. Pretty cool!


Heat your oil to about 330 degrees. Drop a few doughnuts into the oil and fry, flipping them over until they are uniformly browned.


This is my Waring deep fryer. It is my favorite because it is easy to use and better yet, easy to clean!


This is the color they should be when they are done. Drain on paper towels.


Before you fry the doughnuts, make the glaze.


Mix 4 cups of powdered sugar, 1/4 cup of pumpkin puree', 1/2 teaspoon of maple flavoring, 1/2 teaspoon of salt, 1 teaspoon of cinnamon, 2 teaspoons of light corn syrup and a pinch of salt. Beat this until smooth. Dip each doughnut into the glaze and let dry on a baking rack.