Pumpkin Old Fashioned Doughnut Recipe
By: Fork & Stave
There aren’t many breakfast foods that go better with a nice hot cup of coffee than an old fashioned cake-style doughnut. I’ve taken it a step further in this recipe, which incorporates pumpkin and, if you desire, bourbon glaze icing. Try them once and you’ll be hooked.
- 2.5 Cups flour, plus more for rolling and cutting
- 1.5 Teaspoons baking powder
- 1 Teaspoon salt
- 0.75 Teaspoon ground nutmeg
- 1 Teaspoon pumpkin pie spice
- 0.5 Cup sugar
- 2 Tablespoons lard or shortening
- 2 Egg yolks
- 4 Tablespoons pumpkin filling
- 1 Cup sour cream
- Canola oil for frying
Optional Bourbon Icing
- 3 .5 Cups powdered sugar (optional)
- 2 Teaspoons light corn syrup (optional)
- 0.25 Teaspoon salt (optional)
- 0.5 Teaspoon vanilla extract (optional)
- 0.25 Cup bourbon
- 0.25 Cup hot water
In a standard mixing bowl bowl, combine the flour, baking powder, salt, nutmeg, and pumpkin pie spice.
Using a stand mixer or hand-held mixer, combine the sugar and shortening until the mixture becomes sandy, about 1 minute. Add your egg yolks and mix until lighter and thicker, about 1 minute. Mix in the sour cream and pumpkin filling.
Add your flour mixture to the wet ingredients, being sure to combine thoroughly. Cover the dough and chill for at least 45 minutes. If needed, you can leave it overnight.
Begin to heat a pot with at least 3 inches of oil in it to 325°F.
While oil heats, roll out dough on a well floured work surface. Roll out to an even 3/4 to 1-inch thick. Use a doughnut cutter or a 3-inch circle and a 1/2-inch circle cutter and cut out as many doughnuts (and doughnut holes) as you can. Gently knead the remaining dough back into a ball, re-roll to the desired thickness, and cut remaining doughnuts.
Dust off any excess flour from the doughnuts and gently slide them into the canola oil. Fry only as many as will fit in the pot without touching. Once the doughnuts float to the top of the oil, fry for 15 seconds. Gently flip them over and fry until golden brown and cracked, about 60 seconds. Flip back over and finish frying until golden and cracked on the second side, about 15 more seconds. Transfer cooked doughnuts to a cooling rack or tray layered with paper towels.
Step 7 (Glaze)
If you want to glaze the doughnuts, whisk the powdered sugar, corn syrup, salt, vanilla, bourbon, and hot water in a medium bowl until smooth. Dip doughnuts in the glaze while they still warm. Let sit to cool and set up for 10 to 15 minutes before serving.