Frosted Pumpkin Doughnuts |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 36 |
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Our three children grew pumpkins to sell, explains Connie Simon of Reed City, Michigan. During harvest, it was time to make these scrumptious doughnuts. The orange frosting is super. Ingredients:
2 eggs |
1 cup sugar |
2 tablespoons butter, softened |
1 cup canned pumpkin |
1 tablespoon lemon juice |
4-1/2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1 cup evaporated milk |
oil for deep-fat frying |
frosting: |
3 cups confectioners' sugar |
2 to 3 tablespoons orange juice |
1 tablespoon evaporated milk |
1 teaspoon grated orange peel |
Directions:
1. In a large bowl, beat eggs, sugar and butter until smooth. Beat in pumpkin and lemon juice. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg; gradually add to pumpkin mixture alternately with milk. Cover and refrigerate for 2 hours.
2. Turn onto a lightly floured surface; knead 5-6 times. Roll to 3/8-in. thickness. Cut with a lightly floured 2-1/2-in. doughnut cutter.
3. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry , a few at a time, until golden brown on both sides. Drain on paper towels. Combine frosting ingredients; spread over cooled doughnuts. Yield: about 3 dozen.
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