If you do not have a doughnut cutter, use a 3-inch cookie cutter to cut out the doughnuts and a 1-inch cookie cutter to cut out the centers.
Recipe information
Yield
makes about 14 3-inch doughnuts and 14 doughnut holes
Ingredients
Preparation
Step 1
Sift the flour, baking powder, salt, 1/2 teaspoon cinnamon, and allspice together into a large bowl. Add the orange zest and cornmeal; mix until combined. Set aside.
Step 2
In an electric mixer fitted with the paddle attachment, beat the eggs and 1/4 cup granulated sugar until the mixture is pale yellow, about 5 minutes. Add the condensed milk, and beat well. Add the pumpkin and melted butter, and beat until combined. Add the reserved flour mixture, and mix until the dough holds together. Cover the dough with plastic wrap, and refrigerate overnight.
Step 3
Heat the vegetable oil in a large, deep pan over medium heat until a deep-fry thermometer reads 365°F.
Step 4
While the oil is heating, roll out the dough on a lightly floured surface to about 1/3 inch thick. Using a 3-inch doughnut cutter, cut out doughnuts, and set aside. Reroll the scraps of dough, and continue to cut out more doughnuts. Mix together the remaining 1/2 teaspoon cinnamon and 1/4 cup sugar in a small bowl, and set aside.
Step 5
Add 4 doughnuts to the hot oil; fry until golden brown, about 1 1/2 minutes. Turn the doughnuts over; fry until golden brown, about 1 minute more. Transfer to several layers of paper towels to drain. Repeat until all the doughnuts have been fried.
Step 6
Roll half the warm doughnuts, 1 at a time, in cinnamon sugar to coat. Transfer to a serving platter. Dust the remaining doughnuts with confectioners’ sugar. Transfer to the serving platter. Serve warm.
