Ingredients

240 g Granulated sugar (1 ¼ cups) 36 g butter ( 2.5 tablespoons) 90 g egg yolks (about 5 large yolks) 275 g sour cream (1 cup + 2 Tablespoons) 236 g Pumpkin puree (1 cup) 650 g pastry flour, All-Purpose flour is fine (5 cups + 2 Tablespoons) 15 g baking powder (1 tablespoon + ¾ teaspoon) 12 g kosher salt (1 tablespoon) 1 Tablespoon cinnamon ¾ teaspoon nutmeg ½ teaspoon ginger ¼ teaspoon mace ¼ teaspoon cloves 1/8 teaspoon allspice 96 fl oz Oil for frying (I used canola) 100 g whole milk (100ML) 4 g kosher salt 400 g powdered sugar (3 ¼ cups) 1 teaspoon cinnamon

Instructions

In a small saucepot cook the pumpkin over low heat to remove excess moisture, about 20 minutes. Cool completely and drain off any moisture that separates. In a large bowl whisk together the pastry flour, baking powder, salt and all spices. Set aside. Line a large mixing bowl with plastic wrap and then spray the surface of the plastic wrap. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat together the granulated sugar, butter, and yolks on high speed until the mixture lightens and the volume increases, about 2 minutes. Stop the mixer and add the sour cream and pumpkin, then mix on medium until the mixture is smooth and homogenous. With the stand mixer on low, gradually add the dry ingredients to the bowl a large spoonful at a time. Add the next spoonful when you only see a few large streaks of flour left in the bowl. Stop the mixer when the dry ingredients are fully incorporated. You want to do this as quickly as possible so that not too much gluten develops, which will make tunnels in your cake and it will be tough. Transfer the dough to the plastic wrap lined bowl, spray the top of the dough with nonstick spray and then fold the edges of the plastic over the top to cover. Refrigerate for 60 minutes. At this point the dough can be held in the fridge for up to 1 week. Line a baking half-sheet pan with parchment paper and spray the paper with nonstick spray and set aside. Generously dust a work surface with flour – this dough is stickier than other donuts. While the dough is still in the bowl dust the top of the dough with flour. Turn the dough out onto your floured work surface, floured side down. Dust the top with more flour. Working quickly to keep the dough cool, roll out the dough to ½ inch thick. Brush any excess flour from the top of the dough. Use a 3-inch and 1 ¼ - inch ring cutters to cut the donuts and holes. Tap the rings in flour before cutting each donut. Place the donuts and donut holes on the prepared sheet pan. [After I cut all my donuts, I went back and cut more “holes” with the small cutter from the scraps of dough. Waste not, want not!] Cover sheet pan with plastic wrap, but be sure not to let the plastic touch the top of the donuts. Chill in the refrigerator for 30 minutes. I let mine chill overnight at this step. While your donuts chill, make the glaze. In a medium bowl whisk together the milk, powdered sugar, salt, and cinnamon. Cover the glaze with plastic wrap directly on the surface. You can heat up the glaze over a pot of simmering water on the stove if you want it thinner. I dipped my donuts while they were still very hot, so I didn’t need to do this. Pour oil into a fryer or a Dutch oven, making sure the oil is at least 2 inches deep. Heat your oil to 350° F. Adjust your heat to keep the temperature between 350° - 360° F while frying. You will need a clip-on fry/candy thermometer for this. I heat my oil up to 360° F before adding a batch of donuts because the cold dough will lower the temperature of the fryer oil. Gently place 3 donuts in the fryer, keep the remaining donuts in the fridge. Once they rise to the surface, cook for 30 seconds and then flip them with a slotted spoon. Fry until the bottom develops a nice golden brown color, about 65 seconds. Flip it again and then fry for another 65 seconds or until the color is a nice even golden brown. Transfer to a wire rack set over a sheet pan or paper towels. Donut holes fry for 30 seconds then flip, then another 40 seconds, then flip, then another 40-60 seconds. They will puff up and be golden brown all over. You can cook them for the same amount of time as the full donuts but they will be a little dry. [Before I fried all of my donuts, I tested one and broke it open to make sure it was cooked. ] Once the donut is just barely cool enough to handle (I only waited about 20 seconds but I have no feeling left in my fingertips…), dip the donut in the glaze and place back on the wire rack. Dipping a hot donut will give you a nice, even glaze that isn’t too thick or too thin! Store in an airtight container overnight but they are best consumed the day they are fried…with coffee. http://americanheritagecooking.com/2016/11/pumpkin-spice-cake-donuts/

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