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.
Recipe by She Eats at https://sheeats.ca/2012/10/punkin-doughnuts/