Ingredientes para Pumpkin Buttermilk Doughnuts
- All Purpose Flour
- 2 teaspoons baking powder
- Baking Soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- Ground Ginger
- 1 cup (2 sticks) unsalted butter
- Sugar
- 2 large eggs
- Pumpkin Puree
- 1 cup buttermilk
- 1/2 cup packed light brown sugar
- Vegetable Oil
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pumpkin Buttermilk Doughnuts? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Pumpkin Buttermilk Doughnuts
- Whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground ginger. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 cup granulated sugar until light and fluffy (about 6 minutes using an electric mixer).
- Add 2 large eggs one at a time, beating well after each addition.
- Gradually beat in 1 cup of the dry ingredient mixture.
- In a separate bowl, whisk together 1 (15-ounce) can pumpkin puree and 1 cup buttermilk.
- Add the wet ingredients to the creamed butter mixture and mix until just combined.
- Stir in the remaining dry ingredients until just blended. Do not overmix.
- Cover the bowl and refrigerate for at least 3 hours, or preferably overnight.
- In a shallow dish or paper bag, combine 1/2 cup packed light brown sugar and 1/4 cup granulated sugar.
- On a lightly floured surface, roll out the dough to 1/3-inch thickness.
- Using a 3-inch doughnut cutter (and a smaller cutter for the centers), cut out the doughnuts and reserve the doughnut holes.
- Place the doughnuts and holes on a lightly floured surface.
- Let the cut doughnuts rest for 10 minutes.
- Heat about 4 inches of vegetable oil in a deep fryer or large pot to 360°F (182°C).
- Carefully add half of the doughnuts and holes to the hot oil, ensuring not to overcrowd the fryer. Fry for about 2-3 minutes per side, or until golden brown.
- Remove the doughnuts with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil for 3 minutes.
- Immediately toss the warm doughnuts in the sugar mixture to coat.
- Repeat steps 15-17 with the remaining doughnuts.
- Arrange doughnuts on a wire rack to cool completely.
- Store airtight at room temperature for up to 2 days, or in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
81g
Fat
9g
Carbs
13g
