Tuesday, November 24, 2009
Fall made me pumpkin crazy. I made far too many pumpkin recipes. One of the best, however, were these pumpkin donuts with citrus glaze.
I adapted the recipe from the Neely's Maple Glazed Donuts.
To make these beauties, you'll need:
3 and 3/4 Cups of All-purpose flour
1 and 1/4 Cups of granulated sugar
1 Tablespoon of Baking Powder (Make sure it's fresh!)
1/2 Teaspoon of Baking Soda
1/2 Teaspoon of Nutmeg
1/2 Teaspoon of Cinnamon
1/2 Teaspoon of Clove
(You can substitute Nutmeg, Cinnamon, and Clove with Pumpkin Pie Spice - 1.5 Teaspoons!)
1 Teaspoon of Salt
1/2 Cup of Buttermilk (You can also substitute milk and vinegar or lemon juice - look here for how!)
3/4 Cup of Canned Pumpkin
3 Tablespoons of Melted Butter
1/2 Teaspoon of Almond Extract
1/2 Teaspoon of Vanilla Extract
Oil for Frying
1. Start oil heating over medium heat - you're aiming of 375 degrees
2. Mix together dry ingredients in one bowl and wet ingredients in another. Mix wet and dry together until fully combined.
3. Turn dough out onto floured service and roll out to 1/2" thick. Cut out donuts with a round cookie cutter or the bottom of a glass. Cut out the center with a small cookie cutter or a soda bottles cleaned lid. Works wonderfully! Be sure to cut the center out as it helps for even frying.
4. Fry the donuts and let them dry on a wrack on a cookie sheet with paper towel underneath to absorb the oil.
1 Cup of Powdered Sugar
1-3 Tablespoons of Orange Juice (pulp free is best)
1. Stir sugar and orange juice together adding more orange juice until is a smooth consistency.
2. Pour glaze into a bowl and dip tops of the donuts one at a time and then let the glaze dry over the tops.
Enjoy while watching a new episode of 30 Rock with your favorite law school classmates and their significant others.