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Delicious homemade doughnut redolent of seasonal spices and a maple frosting.
For the doughnuts:
3/3 cup granulated sugar
2 tablespoons unsalted butter
1 cup organic pumpkin puree
4-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon pumpkin pie spice (or 1/3 teaspoons each nutmeg, ginger and cinnamon)
1 (14-1/2 ounces) can low-fat evaporated milk
canola oil for deep-frying
For the maple frosting:
1 tablespoon maple syrup
1 to 1-1/2 cups powdered sugar
2 tablespoons almond milk
1/4 teaspoon cinnamon
In a medium mixing bowl, beat eggs, sugar and butter. Add pumpkin puree, mix in well, For the dry ingredients, combine the flour, baking powder, baking soda, salt and spices. Begin to marry the pumpkin batter and alternate with the evaporated milk, folding in gently. Refrigerate the batter to firm for about 1 hour before kneading. Turn onto a lightly floured work surface and knead well. Roll to approximately 3/4" thickness. Cut with a 2-1/2" doughnut cutter. (Alternatively, cut with the small rim of any glass jar or cup and use a small bottle to cut out the hole.) Fry doughnuts and doughnut holes, a few at a time, until golden (about 1-2 minutes on each side). Remove using a slotted spoon or a spider and allow the excess oil to drain on paper towels. For the icing, whisk together all ingredients in a medium mixing bowl. Spread over cooled doughnuts with a teaspoon (place on a wire rack over a sheet tray, if desired).
Note: Recipe courtesy of Woodbridge by Robert Mondavi. Recipe by Candice Kumai.
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