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*
Sift 1 cup flour, sugar, baking powder, salt, and spices into mixing bowl. In separate bowl, stir together pumpkin, butter, and eggs. Add to dry ingredients and mix on medium speed 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 thickness 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® deep fryer. If using an adjustable thermostat deep fryer, set at 375°. Prepare Spiced Brown Butter Glaze (see recipe below).
Fry a few doughnuts at a time until golden, 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.
Do not use a frying basket with this recipe.
*Reference your deep fryer instruction folder for amount of oil needed.