Pumpkin Doughnuts with Spiced Buttermilk Glaze

Once you bite into these good old fashioned doughnuts infused with autumn flavours, there’s no going back to Tim Hortons or any other doughnut chain. Sure, it takes more effort, but homemade is always best. And an afternoon in the kitchen is far from being a chore in my eyes.

If pumpkin doesn’t appeal to you, I urge you to reconsider. This recipe is sure to convert any pumpkin skeptics out there. The pumpkin flavour is subtle and the warm spices really come through. You can eat these scrumptious doughnuts on their own, or opt to top them with the spice-infused glaze to add a touch of sweetness. The tangy buttermilk balances out the sugar in the glaze.

Although some of the doughnuts look a bit dark in the pictures, the doughnuts are actually quite tender, not crispy at all. They have a cake-like texture. I’m loving this recipe! Especially the adorable doughnut holes. It’s dangerously easy to lose count of how many you’ve popped into your mouth.

This is only the second time I make a batch of fried doughnuts. This kind of dessert can be daunting. The pot of oil is what deters me. I don’t want the oil odour to permeate through the house and avoiding oil splashes is key. It’s a bit intimidating, but this recipe does not require yeast, which simplifies things. I guess I’ll just have to bake up loads more doughnuts until I’ve mastered the art!

Bon appétit!

Recipe adapted from Portuguese Girl cooks

Yields 8 portions

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon cloves
1 1/2 tablespoons unsalted butter, room temperature
1/4 cup packed light brown sugar
1/4 cup sugar
1 egg
1 teaspoon vanilla
1/4 cup buttermilk
1/2 cup pure pumpkin puree
vegetable oil for frying
1 cup powdered sugar
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ginger
pinch of cloves
2 tablespoons buttermilk

1) Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves in a bowl and set aside.
2) Whisk the buttermilk and pumpkin puree together in a small bowl and set aside.
3) Using a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and light brown sugar together until well combined.
4) Add the egg and vanilla to the sugar mix.
5) Slowly add the flour mixture into the bowl of the stand mixer in 3 parts. Alternate with the buttermilk mixture, making sure to start and end with the dry ingredients.
6) Once the ingredients have been well blended, the dough will be a bit wet. Place some plastic wrap over the bowl and place it in the refrigerator for 3 hours.
7) Flour your work surface before rolling out the dough until it is 1/2 inch thick.
8) Use a 3-inch circle cutter to slice the dough. Simply re-roll the left-over scraps of dough so there is no waste.
9) Pour 2 to 3 inches of vegetable oil into a large heavy bottomed pot and heat it to 375F.
10) Place the dough ringsin the pot, I recommend only one at a time. While you fry the doughnuts, turn them once. They should be golden brown when cooked through, which should take about 3-4 minutes (Mine took less time, always check the temperature of the oil! Tricky business). Obviously, the doughnut holes will cook much more quickly. Once cooked, place the doughnuts on a tray lined with paper towels.
1)Whisk the powdered sugar, cinnamon, nutmeg, ginger, cloves, and buttermilk together in a bowl.
2) Line a baking sheet with parchment paper and place a wire rack over it.
3)Dip the doughnuts into the glaze and set them on the wire rack. This way, you won’t waste any glaze that drips.

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