Breakfast / Brunch
Sugar, and spice, and everything nice has never tasted so good. Celebrate fall, winter, or any time with these to-die-for doughnuts, reminiscent of New England orchards. And with two toppings to choose from — apple cider glaze or cinnamon-sugar — you'll probably want to make two batches.
FOR THE DOUGHNUTS, WHISK:
FOR THE APPLE CIDER GLAZE, HEAT:
FOR THE CINNAMON-SUGAR, MIX:
This dough is very moist so be sure to flour the work surface well, and do not use a rolling pin. It’ll be a sticky mess. Hands are a better tool for the job.
For the doughnuts, whisk together egg and yolk in a bowl until frothy. Add pumpkin, sugar, buttermilk, brown sugar, and butter; whisk until combined. Stir in baking powder, pumpkin pie spice, salt, and baking soda.
Fold flour in gradually until a sticky dough forms; cover with plastic wrap and freeze 15 minutes. Meanwhile, heat 2 inches oil to 370° in an electric skillet, deep fryer, or straight-sided pan over medium.
Pat dough out on a well-floured surface to 1/2-inch thick, then cut with 3-inch and 1-inch biscuit cutters dipped in flour. Transfer doughnuts and holes to a floured baking sheet using a spatula that's been dusted in flour.
Fry doughnuts and holes in batches in the oil until browned, about 3 minutes, turning once (holes will cook faster). Drain on a paper-towel-lined baking sheet.
For the apple cider glaze, heat cider and salt in a saucepan over low until hot. Off heat, whisk in powdered sugar until smooth. Dip cooled doughnuts in glaze and let stand about 5 minutes.
For the cinnamon-sugar, mix sugar and cinnamon in a small paper bag. Toss doughnuts and holes in sugar mixture while hot.
Fold the flour into the wet ingredients just until a sticky dough forms.
Round biscuits cutters are great for cutting doughnuts, but for even easier work use a specialized doughnut cutter.
Fry the doughnuts and holes in batches. The doughnut holes won't require as much cooking time.