* 3 1/2 cups all purpose flour
* 4 teaspoons baking powder
* 1 teaspoon salt
* 1/2 teaspoon ground ginger
* 1/2 teaspoon baking soda
* 1/4 teaspoon ground nutmeg
* 1/8 teaspoon ground cloves
* 1 cup sugar
* 3 tablespoons unsalted butter, room temperature
*1 large egg
* 2 large egg yolks
* 1 teaspoon vanilla extract
* 1 cup canned pure pumpkin
* Canola oil (for deep-frying)
Apple Cider Glaze
* 2 cups powdered sugar
So anyway, once the dry ingredients were mixed, I added in the butter and sugar and started blending. It didn't seem like a good consistency, but it was too late to turn back! I added in the egg and the egg yolks as well as the vanilla, pumpkin, and buttermilk. Then, I let the stand mixer do it's thing! Unfortunately, the batter seemed REALLY runny, not at all like how I would imagine donut dough looking.
Alas, I had to move on. The next step required the dough to be covered and chilled for 2 hours. I stuck some saran wrap on the top of the dough, threw it in the fridge, and prayed that some miracle would happen and my donuts would magically turn into delicious donut dough.
When Caroline came over with her yeast raised donut dough, I started to get nervous. Granted, mine didn't have yeast in it, but it looked TOTALLY different from her beautifully raised donut batter. When she rolled out her donuts and placed them, ever so gently in the oil, they floated and turned a pretty shade of tan. They looked exactly like you would picture a delicate little donut to look, see:
Now, Caroline claims that she was worried that her donut dough didn't look right, however, these crispy, yet airy little donuts turned out perfectly. With that in mind, I had some hope that mine would make a comeback and be delicious! I said a little prayer and pulled my dough out of the fridge so I could start rolling it out.
My dough still looked super sticky. I didn't want it to stick to the counter, so I added a TON more flour. I added a handful and kneaded, then another handful and kneaded, then another handful... finally, the dough got to a point where it didn't stick to the counter anymore. I rolled the dough out to a thickness of about a half inch and started in on the cutting.
|I tried to take a picture that would convey how thick the dough was ha!|
|There's the one donut on the right that started to float, but there's one on the left that had sunk to the bottom!|
Once they donuts were cooked, I set them on a cooling rack to drain the excess oil and cool. It was tough not to just rip them off the cooling racks and tear into them... they smelled amazing with all of the spices.
So, here, we have the results of my first Daring Baker's Challenge! Beautiful Pumpkin Donuts! Now, although I wanted to eat all of them, I didn't. It's not really good for me at all to do that, and I wanted to sell as many as possible at the Jobie bake sale. I did have one or two though.
|I mean, look how perfect that looks!|
Here's what they looked like on the inside!