Old-Fashioned Pumpkin Donuts
 
 
multi-grain pumpkin donuts
Author:
Serves: 18
Ingredients
  • 1¾ cup flour blend (50% wheat, 25% each millet and oat) OR white whole wheat ground on pastry setting
  • 2 t. baking powder
  • 1 t. pumpkin pie spice
  • ½ t. salt
  • ½ cup pumpkin puree
  • ½ cup milk (any kind)
  • ¼ cup maple syrup
  • ¼ cup unrefined sugar or coconut sugar
  • coconut oil or palm shortening for frying
  • powdered sugar, optional
Instructions
  1. Sift together the flour, baking powder, pumpkin pie spice and salt.
  2. Stir pumpkin puree, milk, maple syrup, and sugar together in a separate bowl.
  3. Combine dry and wet ingredients, adding extra flour a tablespoon at a time until you have a dough that is firm but soft.
  4. Chill the dough for about 10-15 minutes.
  5. Dust the countertop with flour and place the dough on it. Knead it gently and then roll it out until it is ¼" thick. Cut out with a donut cutter; place each donut on a floured cookie sheet until you are ready to fry. Let the donuts stand for about 5 minutes.
  6. Use a pot that's large enough to hold enough oil or shortening to cover the donuts while leaving 3" to the top of the pan. Heat the oil to 370F and be sure to maintain that temperature while frying.*
  7. Place the donuts into the oil, frying only a few at a time. When the first side is brown, flip them over to brown the second side. Drain and cool on paper towels.
  8. Roll in powdered sugar, if desired.
  9. *I don't actually have the right kind of thermometer for this task, so I just watched the donuts carefully. If they brown rapidly before cooking all the way through, the oil is too hot. If they absorb oil before cooking, the oil is too cool. I think I kept my dial around 6 or 7 to maintain the right temperature.
Recipe by Baking Whole Grains at http://bakingwholegrains.com/old-fashioned-pumpkin-donuts/