OLD FASHIONED PUMPKIN DONUTS RECIPES

Steps:

• In a medium bowl, sift together the cake flour, whole-wheat pastry flour, baking powder, salt, and pumpkin pie spice. In a measuring cup, whisk together the pumpkin puree and crème fraîche. In the bowl of an electric mixer fitted with the paddle attachment, mix together the sugar and shortening, until sandy. Add in the egg yolks and mix for a couple minutes, until combined. Alternately add in the flour mixture and pumpkin mixture, beginning and ending with the flour mixture. The dough should be sticky. Transfer the dough to a clean bowl, cover with plastic wrap, and refrigerate for at least an hour. While the dough is chilling, make the glaze. In the bowl of an electric mixer fitted with the paddle attachment, mix together the confectioners’ sugar, corn syrup, salt, pumpkin pie spice, pumpkin puree, and vanilla extract. With the machine on medium speed, slowly add the water in a steady stream, and mix until everything is combined, and there are no lumps of sugar. Set aside. Add enough coconut oil to a large pot or Dutch oven to be at least 2 inches deep. Heat to 325F using a thermometer to check the temperature. Roll out the chilled dough onto a clean, floured surface to about ½”-thick. Now you need either a doughnut cutter, or two circular cutters (one about 2”-3” inches, and the other about 3/4”-1 1/2“). Dip the cutters in flour then cut out roughly 12 doughnuts, and 24 doughnut holes. You can gently fold together any extra dough, and continue cutting out doughnut holes. Shake any excess flour off of the doughnuts, and gently drop then into the oil, only a few at a time so you don’t crowd them. Once the doughnuts rise to the top, allow them to fry for 15 seconds before carefully flipping (this is easiest to do with a skimmer), and allowing to fry for 75 seconds. Flip again and allow them to fry for 60 more seconds. Carefully remove from oil and place on a rack over a paper towel-lined baking sheet. (The doughnut holes kinda roll around on their own, so just nudge them every few seconds as opposed to flipping them.) While the doughnuts are still hot, use tongs to pick them up and dip the side with the most cracks in the glaze. For the doughnut holes, just dunk the whole thing in and coat ‘em.

Steps:

• In a medium bowl, sift together the cake flour, whole-wheat pastry flour, baking powder, salt, and pumpkin pie spice. In a measuring cup, whisk together the pumpkin puree and crème fraîche. In the bowl of an electric mixer fitted with the paddle attachment, mix together the sugar and shortening, until sandy. Add in the egg yolks and mix for a couple minutes, until combined. Alternately add in the flour mixture and pumpkin mixture, beginning and ending with the flour mixture. The dough should be sticky. Transfer the dough to a clean bowl, cover with plastic wrap, and refrigerate for at least an hour. While the dough is chilling, make the glaze. In the bowl of an electric mixer fitted with the paddle attachment, mix together the confectioners’ sugar, corn syrup, salt, pumpkin pie spice, pumpkin puree, and vanilla extract. With the machine on medium speed, slowly add the water in a steady stream, and mix until everything is combined, and there are no lumps of sugar. Set aside. Add enough coconut oil to a large pot or Dutch oven to be at least 2 inches deep. Heat to 325F using a thermometer to check the temperature. Roll out the chilled dough onto a clean, floured surface to about ½”-thick. Now you need either a doughnut cutter, or two circular cutters (one about 2”-3” inches, and the other about 3/4”-1 1/2“). Dip the cutters in flour then cut out roughly 12 doughnuts, and 24 doughnut holes. You can gently fold together any extra dough, and continue cutting out doughnut holes. Shake any excess flour off of the doughnuts, and gently drop then into the oil, only a few at a time so you don’t crowd them. Once the doughnuts rise to the top, allow them to fry for 15 seconds before carefully flipping (this is easiest to do with a skimmer), and allowing to fry for 75 seconds. Flip again and allow them to fry for 60 more seconds. Carefully remove from oil and place on a rack over a paper towel-lined baking sheet. (The doughnut holes kinda roll around on their own, so just nudge them every few seconds as opposed to flipping them.) While the doughnuts are still hot, use tongs to pick them up and dip the side with the most cracks in the glaze. For the doughnut holes, just dunk the whole thing in and coat ‘em.