Ingredients
- 3 12 cups all-purpose flour
- 12 cup granulated sugar
- 14 cup dark brown sugar
- 1 13 teaspoons baking powder
- 12 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup pumpkin puree
- 12 cup buttermilk
- 1 large egg
- 1 large egg yolk
- 3 tablespoons unsalted butter
- melted and cooled
- vegetable oil
- for frying
- 4 tablespoons unsalted butter
- softened (1/2 stick)
- 8 ounces cream cheese
- softened
- 12 cup confectioners sugar", "1 12 teaspoons vanilla extract
Instructions
- In bowl of a stand mixer fitted with the paddle attachment, combine flour, sugars, baking powder and soda, salt and pie spice and mix well.
- Add pumpkin, buttermilk, egg and egg yolk and mix until just barely combined.
- Add melted, cooled butter and mix until just combined.
- Put dough in refrigerator and chill for 20 minutes.
- Meanwhile, heat at least 2 inches of oil in a heavy-bottomed pot fitted with a deep-fry thermometer until oil reaches 350 degrees.
- Prepare a baking sheet by lining it with paper towels.
- Using a 3/4-ounce (1 1/4-inch) ice cream scoop, gently drop balls of batter into oil, taking care not to crowd the pot.
- Fry for 2 to 3 minutes, until golden brown all over.
- The balls tend to bob in the oil and rotate on their own, but it doesn't hurt to nudge here and there so they cook evenly on all sides.
- Drain on paper towels.
- Prepare frosting: Cream together butter, cream cheese and sugar until smooth.
- Add vanilla and mix well.
- Use immediately or store in refrigerator for up to 1 week.
- Spread each doughnut ball with a smear of cream cheese frosting and serve immediately.
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