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PUMPKIN DONUTS

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Serves: dependent on size

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I know you're thinking making fresh donuts is too much of a chore but these are truly worth it. It's not so much of a chore, really. They are our traditional Thanksgiving breakfast and are delicious with good strong coffee, good company and good music. I usually roll half the batch in cinnamon sugar and I glaze the other half with a simple, light icing sugar glaze. 

These donuts would be ideal as a Hallowe'en food idea and or why not try Nigella's other Thanksgiving recipe favourites including Ham in Coca-Cola or her delicious Clementine Cake. 

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Ingredients

  • 3 cups all-purpose flour
  • 1 ¼ teaspoons pumpkin pie spice (or a mixture of the spices you would usually use in a pumpkin pie)
  • 1 ¼ teaspoons salt
  • ¾ teaspoon baking soda
  • ½ teaspoon cream of tartar
  • 2 tablespoons shortening
  • ¾ cup brown sugar
  • 4 egg yolks
  • 1 cup pumpkin
  • ¼ cup sour cream
  • oil (for frying - I actually use shortening and melt it in the skillet - probably why I only make these once or twice a year!)

Method

  1. Sift all dry ingredients except sugar together.
  2. Cream the shortening and brown sugar with a mixer until completely blended and lightened in color, about 4 or 5 minutes. Add the egg yolks and mix thoroughly. Add the pumpkin and sour cream and mix thoroughly.
  3. Add the dry ingredients and mix just until all ingredients are incorporated nicely. This makes a soft dough.
  4. Roll the dough gently on a floured surface until about 1/3 inch thick. Let dough rest 20 minutes.
  5. Heat about 2 inches of oil to 375degF.
  6. Using a donut cutter, cut shapes out (re-rolling the dough along the way) and slip carefully into the oil taking care not to fill the skillet too much. Fry the donuts and their holes until they are browned and cracked on one side, then flip over for about another minute or two until brown on the other side.
  7. Transfer to a paper towel lined dish for a minute then roll in cinnamon sugar or glaze with a light powdered sugar glaze made with water and a dash of vanilla - but be SURE to dip them at least twice if the glaze is very light. After typing this out I think I might have to make them again this season! Enjoy! Laura

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