....never thought I would make DOUGHNUTS!

Truly I never thought I would ever make anything fried, let alone eat it, but what a treat these pumpkin doughnuts were. I have a major sweet tooth but not for doughnuts, so when the challenge was posted on the daring bakers website I thought, "I will probably never do this again but lets see what happens."

The first thing that everyone asked me when I told them I had to make doughnuts was, Can you bake them? the answer is YES but I decided that i would fry them because that was the real challenge here, not the actual making of the doughnuts.

We had a few options of what we could make, 1. Yeast Doughnuts or Raised. 2. Cake doughnuts or Old Fashioned. 3. bomboloni or Jam filled Doughnuts. 4. Pumpkin Doughnuts.... Ding ding ding and the winner was Pumpkin doughnuts. Tis the season right?

I knew I was going to be sending my doughnuts away with my roommate to take to her work at Seattle Children's Corporate so i wanted them to be really good but mostly i just wanted to get rid of them. I mean really? what would i do with 24 doughnuts and 24 doughnut holes? having a roommate who works at a large office has given me more inspiration than ever to bake.

Thankfully I got rave reviews from everyone and would love to make these delicious treats again on a cold day.

Recipe; credit of Daring Bakers:

I made a few changes because i was too lazy to run to the store. please see below for changes...

PUMPKIN DOUGHNUTS

Preparation time:

hands on prep time: 15 minutes

Chilling time: 3 hours

Cooking time: 10

Yield: About 24 doughnuts & 24 doughnut holes

Disclaimer : They tasted much better than they look in these pics.

Ingredients:

3 1/2 cups all purpose flour

4 teaspoons Baking Powder

1 teaspoon table salt

1 teaspoon cinnamon ground

1 teaspoon ginger ground **

1/2 teaspoon Baking soda

1/4 teaspoon nutmeg

1/8 teaspoon Cloves

1 cup white sugar

3 tablespoons butter

1 large egg

2 large egg yolks

1 teaspoon vanilla

1/2 cup plus 1 tablespoon Buttermilk **

1 cup pure canned pumpkin (not pumpkin pie mix)

Canola oil ( one regular sized bottle)

** these signify the changes i made. I am not a big spice person so I did not have ground ginger and ground cloves on hand so i just winged it with other yummy festive sounding spices that i had in my spice rack. GO a head and see what you can find in your spice rack and get creative. The second thing I changed was the buttermilk. I directly exchanged it for sour cream. I had sour cream but not buttermilk but later found it in the back of my fridge. I knew that sour cream was some what like buttermilk so I researched it and found that it can be exchanged for the exact measurement.. perfect for the lazy me!

Directions:

1. Whisk together first 8 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until blended. Beat in egg, then yolks and vanilla. Gradually beat in buttermilk and pumpkin. Using rubber spatula, fold in dry ingredients in 4 additions. fully combine and cover with plastic and chill for 3 hours.

2. Sprinkle a dry surface with flour and roll out 1/3 of the dough to about a 1/2 inch thickness.

3. using a standard size cup, press out doughnut rounds and using a tall and thin shot glass, press out the doughnut hole. BE creative and decide what you can use in your kitchen. You can buy cutters but seriously, what would be the point?

4. lay out paper towels for the doughnuts after they have been fried to drain off the oil.

5. Pour oil in a dutch oven and heat to 365 degrees. make sure it stays around this temperature and by keeping the oil a little hotter at first helps because the cold dough will decrease the temp. Fry the doughnuts and doughnut holes until they  are golden brown, about 2 minutes a side.

6. Once cooled make the glaze

7. Glaze:

2 Cups Powdered Sugar

4 Tablespoons of Whipping Cream

Add cooled Doughnuts to the bowl and coat.

THERE YOU HAVE IT! Delicious pumpkin doughnuts! yummy yummy