Pumpkin Buttermilk Doughnuts Recipe
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Overview:
These Pumpkin Buttermilk Doughnuts are a delightful treat, combining the rich flavors of pumpkin and warm spices with the tanginess of buttermilk. Perfect for a cozy brunch or special breakfast, these cake-like doughnuts will disappear quickly, so be sure to make plenty!
- Preparation Time: 20 minutes
- Cooking Time: 5 minutes
- Total Time: 25 minutes
- Recipe Category: Breads
- Keywords: Vegetable, Healthy, Kid Friendly, Hanukkah, Thanksgiving, Brunch, < 30 Mins
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 3 1/2 cups |
| Baking powder | 1 tsp |
| Baking soda | 1 tsp |
| Salt | 1/2 tsp |
| Cinnamon | 1/2 tsp |
| Ground ginger | 1/2 tsp |
| Butter | 1/4 cup |
| Sugar | 3/4 cup |
| Eggs | 2 |
| Pumpkin puree | 2/3 cup |
| Buttermilk | 2/3 cup |
| Brown sugar | 1/2 cup |
| Sugar | 1/2 cup |
Nutritional Information (per serving):
- Calories: 201.5
- Fat Content: 3.4g
- Saturated Fat Content: 1.9g
- Cholesterol Content: 30.6mg
- Sodium Content: 298mg
- Carbohydrate Content: 39.4g
- Fiber Content: 0.7g
- Sugar Content: 20.4g
- Protein Content: 3.6g
Instructions:
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Begin by resifting the flour with baking powder, baking soda, salt, cinnamon, and ground ginger into a medium bowl.
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In a large bowl, cream the butter until fluffy. Gradually add ยพ cup of sugar and beat until fluffy, about 6 minutes.
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Add the eggs one at a time, beating well after each addition. Beat in ยผ cup of the dry ingredients.
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Mix in the pumpkin puree and buttermilk until thoroughly combined.
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Add the remaining dry ingredients and stir until just blended. The dough will be slightly sticky.
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Cover the dough and refrigerate for at least 3 hours or overnight, allowing the flavors to meld.
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In a paper bag, combine the brown sugar and ยฝ cup of sugar, then set aside.
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On a lightly floured surface, roll out the dough to a thickness of ยผ to 1/3 inch. Using a lightly floured 3 ยฝ inch round doughnut cutter, cut out the doughnuts and holes.
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Transfer the cut doughnuts to a floured board. Gather up any dough scraps and repeat the process.
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Let the cut doughnuts stand for 10 minutes to rest.
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Heat 4 inches of oil in a deep fryer to 360ยฐF (182ยฐC).
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Add a quarter of the doughnuts and holes to the hot oil and fry until golden brown, turning once, about 5 minutes.
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Using a slotted spoon, transfer the fried doughnuts to paper towels and let them drain for 3 minutes.
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Immediately transfer the drained doughnuts to the paper bag with the sugar mixture and shake to coat them evenly.
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Arrange the coated doughnuts on racks to cool.
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Repeat the frying and coating process until all the doughnuts have been prepared.
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These doughnuts can be made a day ahead and stored airtight for later enjoyment.
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Enjoy these Pumpkin Buttermilk Doughnuts with your loved ones for a delightful breakfast or brunch experience that celebrates the flavors of the season!
