Pumpkin Buttermilk Doughnuts Food

BUTTERMILK PUMPKIN DONUTS

Steps:

• Preheat oven to 400 degrees and grease a 6-count donut pan.
• In a large bowl, stir flour, sugar, baking powder, salt, and spices together.
• In a separate bowl, whisk together egg, buttermilk, and vanilla extract.
• Make a well in the center of the dry ingredients, and add in the wet ingredients. Gently stir until just combined (batter will be very thick).
• Add in sour cream, butter, and pumpkin puree. Mix until well combined.
• Spoon or pipe batter into the donut pan.
• Bake donuts for 10-12 minutes, or until the donuts have risen and the tops of the donuts 'spring' back when lightly touched.
• Allow to cool for at least 5 minutes before removing from the tray.
• In the microwave (or on the stove) melt butter and maple syrup together. Gently whisk in powdered sugar, vanilla extract, and cinnamon. Once combined, allow the glaze to cool for 8-10 minutes or so, so it can thicken.
• When ready to glaze the donuts, give the glaze a quick stir, then dunk each donut about halfway into the glaze. Place donuts on a wire cooling rack to give the glaze time to set (about 10 minutes).
• Enjoy!

PUMPKIN BUTTERMILK DOUGHNUTS

Steps:

• Resift flour with baking powder, soda, salt, cinnamon and ginger into medium bowl.
• Cream butter in large bowl until fluffy.
• Gradually add ¾ cup sugar and beat until fluffy, about 6 minutes.
• Add eggs, one at a time, beating well after each addition.
• Beat in ¼ cup dry ingredients.
• Add pumpkin and buttermilk and mix until thoroughly combined.
• Add remaining dry ingredients and stir until just blended (dough will be slightly sticky).
• Cover and refrigerate atleast 3 hours or overnight.
• Combine brown sugar and ½ cup sugar in paper bag; set aside.
• Roll dough out on lightly-floured surface to thickness of ¼ to 1/3 inch.
• Using lightly-floured 3 ½ inch round doughnut cutter, cut out doughnuts and holes.
• Transfer to floured board as they are cut.
• Gather up scraps and repeat.
• Let stand 10 minutes.
• Heat 4 inches oil in deep fryer to 360F.
• Add ¼ of doughnuts and holes and cook until golden-brown, turning once, about 5 minutes.
• Transfer to paper towels using slotted spoon and drain 3 minutes.
• Immediately transfer to paper bag with sugar and shake to coat.
• Arrange on racks.
• Repeat until all doughnuts have been fried and coated with sugar.
• Can be prepared 1 day ahead.
• Store airtight.

BAKED PUMPKIN BUTTERMILK DONUTS

Steps:

• Preheat the oven to 400°F Lightly grease or spray a non-stick 6 count doughnut pan. Whisk together the dry ingredients in a large bowl. In a small bowl, whisk the sugar, egg, pumpkin, buttermilk and vanilla. Add the wet ingredients to the dry and stir until just combined. Fill the pan three-quarters full in each well. Lightly sprinkle the tops with brown sugar. Bake for 11-12 minutes, until golden and an inserted toothpick comes out dry. Let cool for 5 minutes before turning out onto a cooling rack.
• Recipe can easily be doubled. I baked for 12 minutes, but, depending on your stove temp, these might be better cooked for 10 minutes.

BAKED PUMPKIN DOUGHNUTS

Steps:

• For the doughnuts: Preheat the oven to 350 degrees F.
• Whisk the flour, pumpkin pie spice, baking powder and salt together in a medium bowl.
• Beat the pumpkin puree, sugar, vegetable oil, butter, vanilla and eggs and together in another large bowl until smooth.
• Add the flour mixture to the pumpkin mixture and beat until just combined.
• Fill three 6-cup nonstick doughnut pans with the batter so that each mold is almost full. Smooth the tops with a moistened finger.
• Bake the doughnuts until a wooden pick inserted into the center comes out clean, about 15 minutes. Invert the doughnuts onto a cooling rack.
• For the topping: Stir the sugar and cinnamon together in a shallow bowl. Working one at a time, brush the doughnuts all over with butter, then dip them in the cinnamon sugar to coat. Serve warm or at room temperature.

BAKED PUMPKIN DONUTS

Steps:

• Pepita Sugar:Pulse pepitas in a food processor until fine. Add sugar and cinnamon; pulse to combine. Sugar can be stored in an airtight container up to 1 week. (Makes 1 cup.)
• Donuts:Preheat oven to 425 degrees. Lightly brush 3 standard donut pans with butter. Whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice.
• Beat butter with both sugars on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating to combine after each addition. Beat in vanilla, then flour mixture in two additions, alternating with buttermilk and pumpkin.
• Transfer batter to a piping bag fitted with a large plain tip (such as Ateco #807), or to a resealable plastic bag, then snip a 1/2-inch hole in one corner. Pipe 3 tablespoons batter into each cup of pans. Bake until tops spring back when lightly touched, about 11 minutes. Let cool in pans 10 minutes, then transfer to wire racks set in rimmed baking sheets and let cool until just warm to the touch, 10 minutes more.
• Brush donuts with melted butter and toss in pepita sugar, then return to racks. Donuts are best served the day they are made but can be stored in an airtight container at room temperature up to 1 day.

BUTTERMILK DOUGHNUTS

Steps:

• Beat eggs until thick and lemony in color.
• Add sugar and beat until smooth.
• stir in vanilla.
• Sift dry ingredients together.
• Add to egg mixture alternating with the buttermilk.
• Turn out onto flour board and roll to 1/2 inch thickness.
• Cut with a floured doughnut cutter. Fry in oil * 375* until golden brown, about three minutes. You will need to turn these.
• Drain on paper towels.
• Melt the chocolate almond bark and roll doughnuts into this and set on wax paper to dry. I do 12 in chocolate and 12 in powdered sugar. the holes get sugar and cinnamon treatment.

BAKED BUTTERMILK PUMPKIN DOUGHNUTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 2 standard-size, 6-well (3 1/2-inch) doughnut pans with cooking spray.
• Stir together flour, pumpkin pie spice, baking powder, baking soda, and salt in a small bowl. Whisk together brown sugar, butter, oil, buttermilk, whole egg, egg yolk, pumpkin puree, and vanilla in a large bowl until smooth. Add flour mixture to pumpkin mixture, stirring just until no streaks of flour remain.
• Spoon mixture into prepared doughnut pans (they'll be quite full), and bake until tops spring back when lightly pressed, 15 to 18 minutes. Remove doughnuts from pans and transfer to a wire rack to cool while you prepare glaze.
• Melt butter in a small saucepan over medium heat just until it begins to brown, about 3 minutes. Remove from heat and whisk in brown sugar, cream, and maple syrup. Return pan to low heat and cook until bubbly, about 30 seconds. Remove from heat and whisk in powdered sugar and vanilla until smooth.
• Spread about 4 teaspoons of glaze over top of each doughnut, then immediately sprinkle with pecans (if using). Let stand until glaze is set, about 15 minutes.

MAPLE PUMPKIN DOUGHNUTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a doughnut pan with about 1 teaspoon vegetable oil.
• Sift flour, baking powder, cinnamon, ginger, nutmeg, allspice, salt, and cloves together in a large bowl; stir brown sugar into flour mixture until well mixed.
• Whisk pumpkin puree, 1/3 cup vegetable oil, 1/3 cup maple syrup, buttermilk, and egg together in a separate bowl until smooth. Stir pumpkin mixture into flour mixture until batter is just combined. Refrigerate batter for flavors to blend, 20 to 40 minutes.
• Scoop about 1/4 cup batter into each doughnut well.
• Bake in the preheated oven until a toothpick inserted in the center of a doughnut comes out clean, 9 to 13 minutes. Cool doughnut completely in pan. Loosen edges of each doughnut with a small offset spatula or knife and transfer to wire rack.
• Whisk confectioners' sugar and 3 tablespoons maple syrup together in a small bowl until glaze is smooth.
• Press doughnuts facedown into glaze to cover the top completely. Place doughnuts on a wire rack for glaze to set, 2 to 3 minutes. Sprinkle pumpkin seeds over glaze.

BUTTERMILK DOUGHNUTS

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Whisk buttermilk, white sugar, and eggs together in a bowl. Mix flour, baking soda, baking powder, salt, nutmeg, and cinnamon together in another bowl. Stir buttermilk mixture into flour mixture until combined; add butter and knead until a soft dough forms.
• Turn out dough onto a lightly floured work surface and roll to 1/4-inch thick. Cut dough into doughnut shapes using a 2 1/2-inch doughnut cutter.
• Beat confectioners' sugar, margarine, and vanilla extract together in a bowl until smooth. Gradually add milk, stirring constantly, until desired glaze-consistency is reached.
• Working in batches, cook doughnuts in hot oil until golden brown, about 1 minute per side. Transfer cooked doughnuts to a paper-towel lined plate to drain. Dip hot doughnuts into glaze to coat.

PUMPKIN DONUTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 baking sheets.
• Stir flour, brown sugar, 2 teaspoons pumpkin pie spice, baking powder, salt, and baking soda together in a large bowl.
• Mix pumpkin, eggs, milk, and butter into flour mixture; beat until completely incorporated.
• Spoon pumpkin mixture into a pastry bag fitted with a large star tip with a 1/2-inch opening. Pipe 3-inch circles onto prepared baking sheets.
• Bake in the preheated oven until golden brown, about 13 minutes. Remove doughnuts to a wire rack to cool.
• Stir confectioner's sugar, 1/2 teaspoon pumpkin pie spice, and vanilla together in a bowl. Gradually stir in enough milk to reach a glaze consistency. Brush glaze over doughnuts with a pastry brush or spoon over the tops.

BUTTERMILK DOUGHNUTS

Steps:

• In bowl of a mixer fitted with a paddle, combine 1 cup flour, sugar, baking soda, baking powder, salt and nutmeg. In another bowl, whisk together buttermilk, melted butter, whole eggs and yolk. With mixer on medium speed, pour liquid into dry ingredients and beat for 10 seconds to make a homogeneous batter.
• Lower speed and add remaining 2 cups flour; mix until just combined, about 30 seconds. Using a wooden spoon or rubber spatula, give dough a thorough mix, in case liquid on bottom of mixing bowl has not been thoroughly combined. Dough will be quite moist and tacky, somewhere between a thick cake batter and a cookie dough.
• In a cast-iron Dutch oven or deep, heavy pan, heat shortening and lard to 375°F Meanwhile, dust a work surface and a rolling pin with flour. Roll out dough to 1/2-inch thickness. Dip a 2 1/2-inch doughnut cutter in flour and cut out doughnuts. Gather scraps, roll them out and cut out more doughnuts. Let sit for 5 minutes before frying.
• Add doughnuts to oil, 4 or 5 at a time. As doughnuts rise to top, flip them using a slotted spoon. Let cook for 50 seconds, until well browned, and flip again. Fry for same amount of time on other side. Drain on paper towels. Let oil return to 375°F before frying subsequent batches. Eat warm, as is, or let cool and dust with powdered sugar.

BAKED BUTTERMILK DONUTS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Adjust an oven rack to upper-middle position. Spray a donut pan with cooking spray.
• Sift flour, sugar, cornstarch, baking powder, nutmeg, and salt together in a large mixing bowl.
• Whisk buttermilk, eggs, baking soda, and vanilla extract together in a smaller bowl.
• Pour melted and cooled shortening into flour mixture and stir until absorbed. Add buttermilk mixture and mix well. Let batter rest for 10 to 15 minutes.
• Pour a scant tablespoon of batter into the well of each donut cup in the prepared pan. Use the back of a spoon to distribute batter evenly across the bottom of each; you won't use up all of the batter in this batch.
• Bake in the preheated oven on the upper-middle rack until golden brown, 12 to 15 minutes. Remove from the oven; let cool in the pan for 2 to 3 minutes before removing onto a wire rack.
• Place powdered sugar into a small paper bag. Toss warm doughnuts in powdered sugar to coat.
• Spray the donut pan with cooking spray again. Spoon batter in tablespoonfuls into the hot pan for the next batch.
• Bake donuts in the preheated oven on the upper-middle rack until golden brown, 12 to 15 minutes. Let cool for 2 to 3 minutes before removing from the pan and toss in powdered sugar.