from The Little Island Bake Shop
I don’t sell doughnuts inn my shop, but I used to make them back when I was wheeling my cart around Toronto Island. This dough doesn’t require yeast and it makes an old-fashioned cake doughnut that is super satisfying. Don’t be intimidated by frying the batter – it’s much easier than you think. The glaze has a beautiful shine for a classic doughnut look and can also be poured over a cake, loaf or cupcakes.
Ingredients
Doughnuts:
½ cup sugar
3 Tbsp vegetable shortening
3 egg yolks
3 cups unbleached all-purpose flour, plus extra for dusting
1 Tbsp baking powder
1 tsp sea salt
1 tsp ground ginger
1 tsp ground nutmeg
½ tsp ground allspice
1 cup sour cream
¾ cup store-bought or homemade pumpkin puree
Glaze:
¼ cup store-bought or homemade pumpkin puree
1 Tbsp corn syrup
2 cups sifted icing sugar
½ tsp pumpkin pie spice
¼ cup hot water
Directions
Doughnuts: In the bowl of a stand mixer fitted with a paddle attachment, cream sugar and shortening until smooth. Beat in egg yolks.
In a separate bowl, whisk flour, baking powder, salt and spices.
In a third bowl, combine sour cream and pumpkin puree and mix well.
In alternating measures, stir the pumpkin mixture and dry ingredients into the egg mixture until you have a sticky, uniform dough. Transfer the dough to a clean bowl, cover with plastic wrap and refrigerate for at least 2 hours or overnight.
Put the dough on a lightly floured counter. Flour your hands and gently press out the dough. Using a rolling pin, roll the dough to a ½-inch thickness. Dip a doughnut cutter into flour each time (to prevent it from sticking) and cut out doughnuts. Carefully transfer doughnuts to a tray lined with paper towels. Lightly flour counter again and re-roll leftover dough. Cut out more doughnuts.
Pour oil into a deep-sided frying pan or large pot and heat until it reaches a temperature between 325F and 350F. Carefully lower 4 doughnuts into oil at a time and fry for 3-4 minutes, until browned on the bottom. Turn over and fry for another 3-4 minutes until golden. (I will often break one in half to ensure it is cooked through.) With a slotted spoon, transfer doughnuts back to the tray lined with paper towels. Set aside to cool slightly.
When they are just cool enough to handle, dip top sides of doughnuts into glaze (if using) to cover and set aside to cool. Alternatively, sprinkle with icing sugar. Serve immediately.
Makes 12-20 doughnuts.
Glaze: In a medium bowl, combine pumpkin puree, corn syrup and vanilla and mix well. Stir in icing sugar and pumpkin pie spice. Pour in hot water and whisk until smooth. Use immediately.
Makes enough to glaze 24 (3-inch) doughnuts.
Nada’s Tips & Tricks: I added pumpkin spice & coconut sprinkle over the glaze. Make some of each – will make a great presentation of two yummy choices!
Excerpted from The Little Island Bake Shop by Jana Roerick. Photography by DL Acken. Copyright © 2019, Jana Roerick. Republished with the permission of Figure 1 Publishing. https://www.figure1publishing.com/book/the-little-island-bake-shop/