PUMPKIN CORNMEAL DOUGHNUTS
2 3/4 c. all-purpose flour, plus more for work surface
4 t. baking powder
1/4 t. table salt
1 t. ground cinnamon
3/4 t. ground allspice
1 T. minced orange zest
1 cup fine cornmeal
3 large eggs, lightly beaten1/2 c. granulated sugar
1/2 c sweetened condensed milk
1 c. pumpkin puree
4 T. unsalted butter, melted
8 c. vegetable oil for frying
1/4 confectioners' sugar
1. Sift flour, baking powder, salt, 1/2 teaspoon cinnamon, and allspice together into a large bowl. Add orange zest and cornmeal; mix until combined. Set aside.
2. In an electric mixer fitted with the paddle attachment, beat the eggs and 1/4 cup granulated sugar until the mixture is pale yellow, about 5 minutes. Add condensed milk, and beat well. Add the pumpkin and melted butter, and beat until combined. Add the reserved flour mixture, and mix until the dough holds together. Cover the dough with plastic wrap, and refrigerate overnight.
3. Heat the vegetable oil in a large deep pan over medium heat until a deep-frying thermometer reads 365 degrees.
4. While oil is heating, roll out the dough on a lightly floured surface to about 1/3 inch thick. Using a 3-inch doughnut cutter, cut out doughnuts, and set aside. Re-roll scraps of dough, and continue to cut out more doughnuts. Mix together remaining 1/2 teaspoon cinnamon and 1/4 cup sugar in a small bowl, and set aside.
5. Add 4 doughnuts to hot oil; fry until golden brown, about 1 1/2 minutes. Turn doughnuts over; fry until golden brown, about 1 minute more. Transfer doughnuts to several layers of paper towels to drain. Repeat until all doughnuts have been fried.
6. Roll half the ward doughnuts, one at a time, in cinnamon sugar to coat. Dust remaining doughnuts with confectioner’s sugar. Serve warm.
NOTE: Try just one doughnut at first to make sure your oil is the right temp, otherwise you may burn 4 good doughnuts!
Another thing the kids loved...
...a stack of pumpkin pancakes
1 comment:
thanks, Darcie! great looking recipe. We'll give it a try this week :)
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