Good morning darlings!
When I was a kid, I was totally daddy’s little girl.
Of course I loved my Momma and to this day she’s someone I feel like I can talk to about anything.
But growing up, I spent most of my time following my dad around the house. And while that might be strange for me to do now as a 31 (32 tomorrow!) year old woman, I still heart my daddy.
His nickname for me growing up? Punkin. Like pumpkin, but lazy. I think. It’s how I remember it anyhow and memories are really all that matter. It’s how we experience things that makes history. There are no “facts” – there are things that happened, and then an interpretation of how they happened. To use a bit of a cliche example, just ask anyone in a group of people who have witnessed a car accident. Based on their point of view, what they were doing at the time, and what was going through their minds at the time of the incident, you’re gonna hear a variation of how shit went down.
And how shit went down when I was little, was that I was “punkin”.
How shit went down the other day? Punkin Pumpkin Doughnuts…. see the connection?
I’ve read about making my own doughnuts before. I’ve dreamt about it. Fantasized even. But I never thought I’d bite the doughnut hole and actually do it. Until I found myself elbow deep in pumpkin puree. And thought to myself…where do go from here? What to do with pureed pumpkin? I already had a pie recipe – what next? Alright, alright – fine. I’ll make doughnuts.
I tried two separate recipes that I found on the internet. Because let’s face it – I’m not really one for cooking up my own baking recipes. As we all know, I’m no master-baker.
The first, ended up soggy and sad and kind of not great. Omit recipe and link, obviously.
The second, eons better. Crispy on the outside, cakey and fluffy on the inside, sweet and truthfully one of the best desserts I’ve ever made. Ever. They were also so simple and easy to do, I’m likely to make a bunch this week for the office. Of course, this recipe isn’t going to win you many low cal-low fat awards, but who the crap cares? They’re punkin fuckin doughnuts.
Yield 30 doughnuts
- 1/2 C Fresh Pumpkin Puree.
- 1 3/4 C Flour.
- 2 Tsp Baking Powder.
- 1/2 Tsp Sea Salt.
- 1 Tsp Pumpkin Pie Spice + 1/2 Tsp more for coating.
- 1/3 Cup granulated sugar + 1/2 Cup more for coating.
- 1 Tsp Cinnamon.
- 1 Pastured Egg, room temperature.
- 1/2 Cup half and half cream.
- 1 Teaspoon pure vanilla extract.
- Vegetable oil, enough to fill a large wok 1/3 full + 2 Tbsp.
- Place the coating spice and sugar in a bowl and mix well. Set aside.
- Fill your deep heavy based saucepan (or a wok) 1/3 full of oil and heat over medium-high heat until a cube of bread dropped into the oil browns in 30-40 seconds. If it browns faster than this, your oil is too hot and you risk fire. Turn it down! If it takes longer to than 30-40 seconds to brown, wait until the oil heats up properly or you will end up with heavy, soggy lumps of ick. It's best to use a thermometer to gauge the heat but if you don't have one, this bread method works pretty well. For more information on frying safely, see here.
- As that heats, mix together the wet ingredients in one bowl (including the extra 2 Tbsp of oil); the dry in another.
- Now add the wet ingredients to the dry and whisk until just fully combined.
- By now your oil should be almost at temperature. When it is, carefully(!) scoop dollops of dough into the oil, taking care not to crowd the pan. Fry for about 1-2 minutes on one side, gently turn over, and fry a further minute. Remove from the oil with a slotted spoon being careful not to splash (hot oil burns suck) and place on paper towels to drain. Scoop the next batch of dough into the oil and then as they cook, toss the cooked doughnuts into the sugar/pie spice mixture to coat. Repeat this process until all doughnuts are completed.
- Eat gloriously, my little punkins.
Adapted from Not Your Mama's Cookie via http://notyourmommascookie.com/2012/09/pumpkin-fritters/