Pumpkin Doughnuts with Spiced Brown Butter Glaze
- 3 1/2 cups all-purpose flour, divided
- 1 cup sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3/4 cup canned solid pack pumpkin
- 4 tablespoons unsalted butter, melted
- 2 eggs plus 1 egg yolk
- Vegetable oil for frying*
- Spiced Brown Butter Glaze (see recipe below)
Sift 1 cup flour, sugar, baking powder, salt, cinnamon, ginger, and cloves into a bowl. Mix pumpkin, butter, and eggs in a separate bowl. Add to dry ingredients and mix on medium speed using an electric mixer until smooth, about 30 seconds. Add remaining 2 1/2 cups flour and mix on low speed until just combined, about 30 seconds.
Turn out onto floured surface and let sit 15 minutes. Roll out to 1/2-inch thick with floured rolling pin, or pat out with floured hands. Cut out doughnuts and holes with floured cutter. Transfer to a baking sheet lined with wax paper. Brush off excess flour. Let sit 15 minutes.
Meanwhile, preheat oil in Presto® Electric Deep Fryer. If using an adjustable thermostat deep fryer, set at 375°. Do not use a frying basket with this recipe. Prepare Spiced Brown Butter Glaze.
Fry a few doughnuts at a time, about 1 minute per side. Do not crowd fryer. Drain on paper towels. Dip warm doughnuts in glaze. Transfer to rack or tray until set.
*Reference your deep fryer instruction folder for amount of oil needed.
