Old Fashioned Doughnuts are my favorite. I used to think those days are over with all the gluten in doughnuts. Then I started making them myself, without the gluten. They taste just as good. Still fattening and full of calories and all things bad for you, but a girl has to splurge every once in a while. The pumpkin really makes these taste amazing. I made them and sent them away with my daughter so that I wouldn't gain 50 pounds. These are a great treat during the holiday season. I will be making a gingerbread version of these next month in preparation for Christmas!
Pumpkin Doughnuts with Buttermilk Spiced Glaze
adapted from Portugese Girl Cooks
1 3/4 cups Maninis Gluten-Free Flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon cloves
1 1/2 tablespoons unsalted butter, room temperature
1/4 cup packed light brown sugar
1/4 cup sugar
1 teaspoon vanilla extract
1/4 cup buttermilk
1/2 cup pure pumpkin puree
Canola oil for frying
For the Glaze:
1 cup powdered sugar
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ginger
1/8 tsp cloves
2 tablespoons buttermilk
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
In a small bowl, whisk to combine the buttermilk and pumpkin puree. Set aside.
In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter and both sugars together until well blended, about 1 minute. Add in the egg and vanilla and mix until combined.
With the mixer on low speed, add in the flour mixture, in 3 additions, alternating with the buttermilk mixture. Start and end with the flour mixture.
Now here is where I change things up quite a bit. When working with sweet gluten-free dough, I tend to use powdered sugar as the "floured surface" instead of flour. This prevents it from tasting grainy. I use a sheet of cling wrap, dusted with powdered sugar as my working surface.
Pat out the dough to 1/2 inch thick. I cover it with cling wrap and roll it, because gluten-free dough is sticky.
Using a 3-inch circle cutter (or smaller), cut circles out of the dough.
If you don't have a doughnut cutter, use something smaller to cut out the center.
Re-roll any dough scraps. Place dough on a cookie sheet, or something large, covered with cling wrap, wax, or parchment paper. I made doughnut holes with the leftovers.
Place in the fridge for one hour to stiffen the dough.
Add oil to a large heavy bottomed pot or dutch oven, to a depth of 2 to 3 inches. Alternatively you can use a deep fryer if you have one. Heat the oil to 365 to 370 degrees F. Add the dough rings, about 3 to 4 at a time, so that they are not touching.
Fry the doughnuts, turning once, until they are golden brown and cooked through, about 3 to 4 minutes. The doughnut holes will be cooked in a much shorter period of time, about 1 to 2 minutes. Transfer the cooked doughnuts to a paper towel lined plate, tray or rack. Bring the oil back up to temperature, and repeat for the remaining doughnuts.
For the Glaze:
In a bowl, large enough to dip the doughnuts, whisk together the powdered sugar, spices, and buttermilk.
Dip the doughnuts into the glaze, and put them on a rack lined with parchment to catch any drips. Let the glaze set before serving.
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