Mom always ,ade them from scatch and the buttermilk keeps these nice and moist.
The only real special tool needed is a donut cutter.
We used to love the donut centers fried and frosted, so don't throw away that extra dough!
Ingredients:
- 3 1/2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 cup sugar
- 2 tablespoons butter
- 2 eggs
- 2 teaspoons vanilla
- 1/2 cup buttermilk
- 1 cup pumpkin puree either fresh or canned
- oil for frying
- In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and sugar.
- Whisk together all of the remaining ingredients in another clean bowl.
- Make a well in the center of the dry ingredients.
- Pour the wet ingredients into the dry ingredients, and stir just until well combined.
- Place onto a lightly floured surface, rolling the dough 1/2 inch in thickness.
- Use a donut cutter to mold donuts.
- Place around 2 inches of oil in a deep fry pan or a deep fryer if preferred and heat to medium heat not high.
- Put a little batter in the oil pan when it sizzles it's ready.
- When the oil is hot, drop them in one by one, frying on both sides and flip when the edges turn brown.
- Remove and set on paper towels to drain oil. Choose a garnish below. Allow to air dry on a cooling rack before serving.
- Garnish Suggestions: Cinnamon Sugar Mixture: 3/4 cup sugar 2 teaspoons ground cinnamon 3 tablespoons unsalted butter, melted.
- Roll in Powdered Sugar poured into a pie plate and add some cinnamon
- Drizzle with: Colorful frosting tinted orange made with powdered sugar water and butter
- Dip in White or Dark Chocolate melted.
If you're doing these for Halloween and want to be festive, I use vanilla to frost the donuts, orange-tinted vanilla frosting for that drizzled look along with chocolate frosting.
