The temperature was 45 degrees this morning when Chester and I walked Doug to the train station. I had to put on a sweater! I think autumn is officially here.
Oh, and the plates pictured are Ben Seibel for Iroquois. The pattern is Harvest Time and I’ve got several of them up in my Etsy store.
(about 2 1/2 dozen, plus doughnut holes)
3 1/2 cups flour
4 tsp baking powder
1 tsp salt
2 tsp pumpkin pie spice
1 cup sugar
2 tpsp butter, melted
2 tsp vanilla
1/2 cup buttermilk
1 cup pumpkin puree
canola oil (for frying)
1/4 cup buttermilk
1/4 cup maple syrup
- Heat 2 inches of oil in a dutch oven over medium high heat.
- In a large bowl, whisk together the flour, baking powder, salt, spice and sugar.
- In a separate medium bowl, whisk together all the remaining ingredients except the oil (it’s for frying). Make a well in the center of the dry ingredients and pour the wet ingredients in. Mix all together until the dough is well combined. I used my stand mixer, but you could definitely do this by hand.
- Turn out onto a well floured surface and roll the dough until it is about 1/2 inch thick (this may seem pretty thin but they puff up a lot when frying). Cut with a doughnut cutter or drinking glass. I used two different size biscuit cutters.
- When the oil is hot (I use a candy themometer–it should read between 360 and 375 degrees), gently slide the doughnuts into the oil, frying the first side until the edges are lightly browned and the top starts to crack, about 45 seconds. Carefully flip the doughnuts over and allow to cook until lightly browned on this side too. Remove and place on a wire rack over a baking sheet covered with paper towels.
- Whisk together glaze ingredients until smooth. Dip warm doughnuts in the glaze and then allow to air dry on a cooling rack.