The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.
I decided to use Alton Brown's recipe as a pattern and used it to make a recipe for pumpkin spice doughnuts in cinnamon sugar.
Pumpkin Yeast Doughnuts
2 1/2 oz butter
1 cup canned pumpkin
3/4 cup milk
1/2 cup sugar
2 eggs
1 1/2 T instant yeast
1 1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
22 oz AP
Oil for frying
Cinnamon sugar
In a saucepan melt butter. Add pumpkin, milk, and sugar and heat to lukewarm. Pour into bowl of stand mixer fitted with the paddle. Add eggs, mixing well. Add yeast, salt, and spices. Mix well, scraping down the bowl. Add flour in two stages, mixing until no flour is visible, scraping down occasionally. Change to the dough hook and mix at a medium low speed for 3-4 minutes. Remove the bowl, oil the top of the dough, cover with cling film, and refrigerate overnight.
Roll dough out on a well floured surface, cut with doughnut cutter or 2 round cutters, place on floured surface and cover with a towel for 30 minutes.
Heat oil in a deep frying pan or electric frying pan to 350F, place doughnuts in hot oil (don't crowd the pan) and cook for about one minute on each side. Remove to a paper lined sheet pan to drain then shake with cinnamon sugar.
