October 2010 Daring Bakers' Challenge: Donuts!

The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.

(mmmm donuty deliciousness)

 Wow, donuts!! I've been excited about this challenge, because, honestly, who hasn't wanted to make their own donuts? It was both easier and way more complicated than I expected.  I thought I'd wake up Sunday morning and spend maybe an hour making us donuts for breakfast, but both of the recipes I was interested in took multiple hours.  So, that's where it was more complicated.  Frying the delicious things was much easier than I expected.  (I'm always so intimidated by frying.)  I planned to make both pumpkin donuts and traditional yeast donuts, but after getting the first recipe ready, I decided I'd take it easy and just make the one.  I can always try the second one another weekend.  

(best part of donuts: donut holes)

Hubby, of course, gave  me that "ugh she's going to make me eat the 'creative' ones instead of the good, normal ones!" grimace when I told him I'd be making pumpkin donuts, but he LOVED them.  The ladies at work also enjoyed them.  Me, I love anything pumpkin!

Pumpkin Donuts

(original recipe here)

• 3 1/2 cups all purpose flour 
• 4 tsp baking powder
• 1 tsp salt 
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp baking soda
• 1/4 tsp nutmeg
• 1/8  tsp ground cloves
• 1 cup white granulated sugar 
• 3 tbsp butter, unsalted
  1 large egg
• 2 large egg yolks
  1 tsp vanilla extract 
• 1/2 cup + 1 tbsp buttermilk 
• 1 cup pumpkin  (Canned pure pumpkin or fresh cooked and pureed pumpkin – DON’T use pumpkin pie mix!)
• Canola Oil DEPENDS on size of vessel you are frying in – you want THREE (3) inches of oil (can substitute any flavorless oil used for frying)

Powdered Sugar Glaze:

• 2 cups powdered sugar 
• 4 tbsp whipping cream  

Whisk together the first 8 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until blended (the mixture will be grainy and not smooth). Beat in egg, then yolks and vanilla. Gradually beat in buttermilk; beat in pumpkin. Using rubber spatula, fold in dry ingredients in 4 additions, blending gently after each addition. Cover with plastic; chill 3 hours.

Sprinkle 2 rimmed baking sheets lightly with flour. Press out 1/3 of dough on floured surface to 1/2- to 2/3-inch (12 mm to 15 mm) thickness. Using 2 1/2-inch (65 mm) -diameter round cutter, cut out dough rounds. Arrange on sheets. Repeat with remaining dough in 2 more batches. Gather dough scraps. Press out dough and cut out more dough rounds until all dough is used.

Using 1-inch (25 mm) diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes.

Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches (40 mm). Attach deep-fry thermometer and heat oil to 365°F to 370°F (185°C to 188°C). Fry doughnut holes in 2 batches until golden brown, turning occasionally, about 2 minutes. Using slotted spoon, transfer to paper towels to drain. Fry doughnuts, 3 or 4 at a time, until golden brown, adjusting heat to maintain temperature, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels to drain. Cool completely.

For the glaze:

Whisk powdered sugar and 4 tablespoons whipping cream to blend. Whisk in additional cream, 1 teaspoon at a time, to form medium thick glaze.

Add doughnut holes to bowl of spiced sugar and toss to coat.

Spread doughnuts on 1 side with powdered sugar glaze. (I just drizzled it).

Arrange doughnuts, glazed side up, on racks. Let stand until glaze sets, at least 30 minutes.