Ingredients
- 1 egg
- 1 egg yolk
- 1 cup canned pumpkin
- ½ cup sugar
- ½ cup buttermilk
- ¼ cup brown sugar
- 3 tablespoons unsalted butter, melted
- 4 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- ½ teaspoon baking soda
- 3 cups sifted flour
- oil for frying
- ¼ cup apple cider
- salt, pinch
- 3 cups powdered sugar
Directions
Whisk together egg and yolk until frothy. Add pumpkin, sugar, buttermilk, brown sugar, and butter, whisk until combined. Stir in powder, pie spice, salt, and soda. Fold in flour gradually until you have a sticky dough. Cover and freeze 15 minutes. Meanwhile, heat 2 inches oil to 370° in a skillet. Roll out on a well-floured surface to 1/2 inch thick, then cut with 3 inch and 1 inch biscuit cutter that have been dipped in flour. Fry doughnuts and holes in oil until brown, about 3 minutes, turning once. Drain on toweling lined cookie sheet. For glaze, heat cider and salt in pan over low heat until hot. Off heat, whisk in sugar until smooth. Dip cooled doughnuts in glaze and let set 5 minutes. |