pumpkin doughnuts

procrastinating: shoveling the snow.

prep time: 35 minutes (& 3 hours to chill)

cook time: 3 minutes a batch

cleanup time: 10 minutes

time spent procrastibaking: 4 hours-ish.

hey there, procrastibakers. happy february!

today in massachusetts, we’re experiencing yet another major snowstorm (along with most of the rest of america– yay snowmageddon!), which i, for one, appreciate. snowstorms are a wonderful opportunity to stay home and snuggle up, throw on some comfy sweats, and put on some old favorite movies (ahhh, kelly clarkson!).

okay, correction: unemployed snowdays are fun. the soul-crushing inability to acquire gainful employment stings a little less as the snow begins to fall and covers everything in clean white purity. you’re not home alone today, because the rest of the world is snowed in with you. and if you can manage to send in a few job applications while the world is snowy and sleepy, well, you’re ahead of the game, aren’t you?

since i still haven’t heard back from mcdonalds about being their next fry technician (thank you, higher education), i think some pre-job training might edge me ahead of the throngs of competition. and so, i present to you the snowday treat: pumpkin doughnuts. fried to a golden perfection, dipped in spicy sugar– they may not be baked, but they’re helping me avoid the 8+ inches of snow in the driveway, and that’s procrastibaking enough for me. let’s go!

ingredients.

  1. large mixing bowl
  2. large frying pan
  3. vegetable oil (for frying)
  4. 2 tablespoons of butter, softened
  5. 1/2 cup granulated sugar
  6. 2 teaspoons baking powder
  7. 1/2 teaspoon salt
  8. 1/2 teaspoon cinnamon
  9. 1/4 teaspoon baking soda
  10. 1 tablespoon nutmeg
  11. 1/2 cup canned pumpkin
  12. 1/3 cup coconut milk (you can use almond milk or skim or whole or whatever you’ve got)
  13. 1 egg, 1 extra egg yolk
  14. 1 tablespoon almond extract
  15. 2 cups all-purpose flour

step 1.

in your large mixing bowl, combine the softened butter, sugar, salt, cinnamon, baking powder, and baking soda.

step 2.

when the sugar mixture is fully combined, add the egg, egg yolk, pumpkin, almond extract (or vanilla, whatever) and milk, and stir until blended.

step 3.

slowly add the two cups of flour to the mixture, stirring as you pour so the batter doesn't get too clumpy. this will get thick fast; cover it in tinfoil and put it in the fridge for three hours.

step 4.

once the three hours are up, lightly flour a flat surface and spread the dough onto the surface until it's about 1/2 an inch thick. instead of rolling the dough into long strips and connecting them to make circles, use a round cookie cutter (or ya know, a cup, like i did) to make circles in the dough so the doughnuts don't break apart when you cook them.

step 5.

i used the cap of my almond extract to press the inside holes of the doughnuts-- it's all about usin' what you got. if your dough is a little too sticky to handle, add flour (sparingly!) until it becomes manageable.

step 6.

put a shallow amount of oil in your frying pan and heat it under a medium flame. when the oil is heated place the doughnuts in the pan-- but not for long! these cook super fast, like... max 45 seconds on each side. they get all golden-y brown so you'll know they're ready. also, DO NOT use a fork to flip these bad boys-- the holes from the fork will cause more oil to enter the doughnut. instead, use a slotted spoon or narrow spatula.

step 7.

once the doughnuts are golden brown, plate them on top of a few paper towels to get rid of excess oil.

step 8.

when the doughnuts are oil-free, toss them in a cinnamon-sugar mix until they're coated.

tada! little homemade doughnuts!

recipe adapted from better homes & gardens special interest publication “christmas baking” – 2010

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2 Comments

Filed under 3+ hours, other goodies

2 responses to “pumpkin doughnuts

  1. Pingback: pear-hazelnut bars « procrastibake

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