I don’t have a donut cutter in my kitchen (which is probably a good thing) but I improvised using a round canning lid and one of my pastry tips for the holes and it worked like a charm.  Just be sure to dip them in flour before cutting to avoid sticking.

The dough will seem thin to you when you roll it out, but have no fear, the donuts will puff up nicely in the hot oil.  Speaking of which, make sure your oil is hot enough that the donuts immediately begin sizzling when they hit the oil – if the oil is not hot enough, your donuts will absorb it and you’ll end up with a greasy mess.  I would start by testing one of your holes and letting it cool enough for you to take a bite before you try another one.  Make sure they’re cooked all the way through!

To me, these taste like fall.  They’d be perfect to serve on a cool night with a mug of hot apple cider, as dessert with a hearty dish like chili or stew, or even just for a lazy weekend breakfast.   I hope you give them a try and love them as much as we did!

I would also like to congratulate the winner of my very first giveaway, entry #64:  Angelique said…I commented on the whoopie pies. Angelique, look for an email from me soon and I’ll get your prizes out to you right away!  Again, thank you to everyone who participated and helped me spread the word about Lemon Sugar!  I have awesome readers and I hope you all like what you’ve found here and keep coming back for a long time.

Enjoy!

Pumpkin Donuts with Buttermilk Maple Glaze
Yield:  Approximately 24 donuts and 24 holes

Ingredients:

Combine the dry ingredients (except sugar) in a medium bowl using a whisk, and set aside.  In another bowl, beat sugar and butter until blended, then add in egg, yolks and vanilla.  Gradually add buttermilk, and add the pumpkin.  Beat well until completely combined. 

Using a rubber spatula, fold in the dry ingredients in four additions, blending carefully after each addition.  Cover with plastic and chill for three hours.

Using liberal amounts of flour to sprinkle the surface and rolling pin, roll the dough out to 1/2 inch thickness.  Cut donut shapes and holes, and re-roll the leftover scraps until the process can’t be repeated.

Fill a large, deep skillet with 1.5 to 2 inches of canola oil.  Heat oil to approximately 365 degrees.   Fry donut holes in two batches until golden brown, turning occasionally, about two minutes.  Using a slotted spoon, transfer them to a cookie pan lined with parchment paper and a cooling rack.  Fry donuts 3 or 4 at a time, adjusting heat as necessary to maintain proper temperature.

Cool completely, then submerge holes and donuts in glaze.  Remove from glaze and return to cooling rack.  Allow to sit until glaze sets, about 30 minutes.

To make the glaze, whisk together powdered sugar, buttermilk and maple syrup until smooth. 

Source: Adapted from  Bon Appetit