PUMPKIN CINNAMON SUGAR DOUGHNUTS
Makes: 1 dozen doughnuts. For cinnamon sugar:
2 cups (500 mL) granulated sugar 2 tbsp (30 mL) ground cinnamon
For doughnuts:
1 1/2 cups (375 mL) all-purpose flour, plus extra for kneading 1 1/2 tsp (7.5 mL) baking powder 1/2 tsp (2.5 mL) ground cinnamon 1/2 tsp (2.5 mL) salt 1/4 tsp (1 mL) ground allspice 1/2 cup (125 mL) granulated sugar 2 tbsp (30 mL) butter, room temperature 1/2 cup (125 mL) canned pumpkin 1 large egg
1. Follow the instructions for preparing your deep-fryer. I like to use a vegetable shortening to fry the doughnuts. Set the temperature gauge to 350 F (175 C).
2. For the cinnamon sugar, in a large bowl, combine the sugar and cinnamon and set aside.
3. For the doughnuts, on a large piece of parchment paper, sift the flour, baking powder, cinnamon, salt and allspice. Set aside.
4. In a stand mixer fitted with a paddle attachment, combine the sugar and butter and beat on medium speed. Scrape down the sides of the bowl and add the pumpkin and egg. Beat again until well combined.
5. Turn the mixer speed to low and slowly add the dry ingredients. Continue beating until just combined.
6. Turn the dough out onto a lightly floured work surface. It will be a little sticky as it is a soft dough. Give it a few kneads and add a little flour as you go. Use a rolling pin to gently roll the dough out to about 1/2-in. (1.3 cm) thick. Dip your cutter in flour and use it to cut out as many doughnuts and doughnut holes as you can and then reroll the scraps and repeat until all the dough has been used. Place the doughnuts on the tray lined with parchment.
7. Once the oil has reached the desired temperature, very gently place a couple of doughnuts in the oil, being careful to not drop them in. You don’t want to get splashed with hot oil. Allow the doughnuts to cook for 1 to 2 minutes per side (the doughnut holes will cook quicker because they are so much smaller). Use a metal slotted spoon to help turn the doughnuts over at the halfway point. Once they’re cooked, carefully lift the doughnuts and transfer them to the bowl of cinnamon sugar. Use another spoon to sprinkle the sugar over the top and sides of the doughnut and then gently lift it from the sugar and place it atop the tray lined with paper towel. Repeat with the balance of the doughnuts. What you will need: An electric deep fryer, an 11x17-in. (28x43cm) rimmed cookie sheet lined with parchment paper, an 11 x 17 in. (28x43-cm) rimmed cookie sheet lined with paper towel, a 2- to 3-in. (5- to 7.6 cm) circular doughnut cutter (or you can use a 2- to 3-in. (5- to 7.6 cm) circular cutter and a 1-in. (2.5-cm) circular cutter to make the holes).