Butternut Squash Doughnuts |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 24 |
|
My mother and I used to make several batches of these cake doughnuts at a time. They're not only different, they're delicious, too! Ingredients:
2 eggs |
1-1/4 cups sugar |
1 cup mashed cooked butternut or winter squash of your choice |
1/2 cup buttermilk |
2 tablespoons butter, softened |
2 teaspoons vanilla extract |
3-1/2 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking soda |
1-1/4 teaspoons ground nutmeg |
1 teaspoon baking powder |
1 teaspoon cream of tartar |
1/2 teaspoon salt |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground ginger |
oil for deep-fat frying |
confectioners' sugar or additional sugar, optional |
Directions:
1. In a bowl, combine the eggs, sugar, squash, buttermilk, butter and vanilla. Combine the dry ingredients; add to squash mixture and mix well. Cover and refrigerate for 2 hours (dough will be very soft).
2. Turn onto a heavily floured surface; roll to 1/2-in. thickness. Cut with a 2-1/2-in. doughnut cutter. In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°.
3. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Dust with sugar if desired. Yield: about 2 dozen.
|
|