The Holidays are coming... yes... yes... and I thought:
"hey Anne Marie... why not get a head start on gaining weight!"
I only cook with natural ingredients... and winter is coming... and I do live on a farm in the Midwest...
just like a mama bear preparing for her winter hibernation... I need more warmth on my body... and these pumpkin donuts will do the trick...
well, maybe with a cup of coffee too... with cream... from our raw milk...
~~~have a belly full and tasty weekend~~~~ RECIPE: PUMPKIN DOUGHNUTS... Spiced sugar: 1 cup sugar 4 teaspoons ground cinnamon Doughnuts: 3 1/2 cups all purpose flour 4 teaspoons baking powder 1 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon baking soda 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1 cup sugar 3 tablespoons unsalted butter, room temperature 1 large egg 2 large egg yolks 1 teaspoon vanilla extract 1/2 cup plus 1 tablespoon buttermilk(substitution: 1/2cup whole milk+1 Tablespoon of vinegar) 1 cup pureed cooked pumpkin (substitution: canned pure pumpkin) Canola oil (for deep-frying) Preparation: For spiced sugar:Whisk all ingredients in medium bowl to blend. For doughnuts:Whisk first 8 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until blended (mixture will be grainy). Beat in egg, then yolks and vanilla. Gradually beat in buttermilk; beat in pumpkin in 4 additions. Using rubber spatula, fold in dry ingredients in 4 additions, blending gently after each addition. Cover with plastic; chill 3 hours... very essential... Lightly flour wooden cutting board... Press out 1/3 of dough on floured surface to 1/2 — to 2/3-inch thickness. Using 2 1/2-inch-diameter round cutter, cut out dough rounds. Arrange on baking sheets. Repeat with remaining dough in 2 more batches. Gather dough scraps. Press out dough and cut out more dough rounds until all dough is used. Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 365*F to 370*F. Fry doughnut holes in 2 batches until golden brown, turning occasionally, about 2 minutes. Using slotted spoon, transfer to paper towels to drain. Fry doughnuts, 3 or 4 at a time, until golden brown, adjusting heat to maintain temperature, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels to drain. Cool completely... and enjoy! that wasn't hard now was it?