Oh dear. Oh dearie me. I’m having a love affair with hot lard this month. Apple fritters twice, potato chips several times, and now these bad boys.
Someone send help.
I know some say it’s a bit early to bring on the fall goods but I’m ready. Been ready. Always ready, actually! It’s my favorite. Slather pumpkin and apples on everything and I’m happy.
These doughnuts are wunnerful. Pumpkin with spices and a maple glaze. I made them for friends last night and we all died. Came back to earth, ate some more, and died again. Try them!
Very adapted from here
1 1/8 cups milk
2 T active dry yeast
2 cups butternut squash purée
1/4 cup honey
2 T neutral oil
1 T salt
1 1/2 t cinnamon
1/2 t ginger
1/4 t nutmeg
1 1/2 cups whole wheat bread flour
At least 4 1/2 cups white bread flour plus more for kneading and rolling
About 8 cups of lard/vegetable oil/peanut oil for frying
Scald the milk in a saucepan until little bubbles appear at edges.
Meanwhile, in a large bowl, mix the squash, honey, sugar, oil, eggs, salt and spices. When milk is hot, add it to the bowl. Make sure the temp of the ingredients is warm but not too hot (about 125 degrees) and then stir in the yeast. Add the whole wheat flour and enough white flour to make a sticky dough.
Flour the counter and dump out the dough. Using more flour as needed, knead just enough to bring the dough together into a smooth ball. No need to overdo it. And you want the dough to remain sticky…we don’t want dry doughnuts!
Place back into bowl and cover with damp towel. Let rise til double (about an hour).
Flour your counter well and gently dump the dough out. No need to punch it. Flour the top and roll it out to about 3/4 inch thick. Cut with doughnut cutter/cup/cookie cutters to get the desired size. Don’t forget to cut the holes! The scraps that you reroll produce slightly tougher doughnuts so try not to work too much flour into them.
Place doughnuts on parchment lined baking sheets, cover with the damp towel, and let rise until nearly doubled.
While they are rising, heat your fat and make your glaze. You want the fat between 350 and 375 degrees. A thermometer helps a lot.
When fat is ready, drop in a couple of doughnuts. Do not overcrowd the pot as they expand and need space to move. Fry until golden brown on first side, flip and fry until cooked through. This might take 2 minutes, total, not sure.
Remove from fat and drain on newspaper/old T-shirts/whatever. While still warm dunk into glaze and then drain them. You can do this on a wire rack or do as I do…put them on dowel rods suspended between canning jars over a cookie sheet to catch drips. Works beautifully.
Finish frying doughnuts, working quickly so that the last ones don’t rise TOO much and keeping an eye on your oil temperature so it doesn’t smoke out your neighbors.
Devour within a few hours. These aren’t near as good the next day, though a zap in the microwave does help.
Yield: about 3 1/2 dozen 3-inch doughnuts and their holes
1 pound confectioners sugar
1 T very soft butter
1 t vanilla extract
1/2 t maple flavoring
Pinch of ground mace
Mix sugar, butter, flavorings and mace with enough milk to make a glaze. You don’t want it extremely thin or it will all run off your doughnuts; too thick and it will be gloppy. I just go by feel. You may need to adjust it after a few doughnuts by adding more milk or sugar.