All I could think about yesterday was Linda’s Donuts, this small donut shop in my hometown. Their donuts are so doughy and delicious. Rebe likes the airy sticky sweet ones, but I prefer the denser more crumbly ones. Either way, Linda’s caters to our likes.
So I really wanted a donut this morning. Like Linda’s. I scoured the world wide web for the perfect dense donut recipe. None of this baked donut bull, I wanted pure deep-fried goodness. I stumbled across this pumpkin donuts recipe and immediately knew it was what I wanted. It was so easy and fun making these homemade donuts, and I am now officially obsessed with deep-frying.
I saved the oil so that I can make round two (chocolate donuts?) in the near future. And by near, I mean tomorrow.
Side note: I used a regular skillet to deep-fry these donuts, but if you have a legit deep-fryer you should use that! The most important thing when frying donuts is to use a neutral oil. Other than that, you don’t need anything special to make them.
How to make donuts from scratch
Deep-frying scares a lot of people (hot oil, ahh!), but making homemade donuts is really easy! These pumpkin donuts don’t use yeast, so you don’t have to fret about rise times with this recipe. Making the batter for these donuts just requires mixing the dry and wet ingredients together and rolling out the dough.
When you roll out the dough, you need to make it quite thin. It’ll seem wrong, but these babies puff up a lot in the hot oil. To cut the donuts, use a donut cutter or a cookie cutter of your choice (just keep in mind that smaller donuts require less time in the fryer, and vice versa). You can also go rogue and use a knife to cut the donuts, but that might take a while to do!
To fry the donuts, carefully slide one or two donuts at a time into the hot oil. You can’t fry all the donuts at once, because you run the risk of lowering the temperature of the oil if you add in too many. You need the oil nice and hot to properly fry the donuts. Too low a temperature, and your donuts will soak up a bunch of oil and they’ll be unpleasantly greasy when you bite into them.
Because these pumpkin donuts are fried, they’re best enjoyed while still warm. They’ll keep on your counter for a day or so, but their flavor doesn’t keep well after that.
In a large bowl, whisk together the flour, baking powder, salt, spice and sugar.
Whisk together all of the remaining ingredients (except for the canola oil) in a second, medium bowl.
Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients, and stir them around the bowl until the mixture is well combined.
Turn out onto a lightly floured surface, rolling the donut dough to approximately1/4-1/2″ thick. (I know this will seem quite thin, but the donuts puff up immensely while frying). Cut with a donut cutter.
Meanwhile, whisk the glaze ingredients together in a small bowl until smooth.
Heat 2 inches of oil in a large skillet over medium-high heat. When the oil is hot, gently slide the donuts into the oil, frying on the first side until the edges of the donut are lightly browned, flip carefully and allow to cook on the other side until lightly browned.
Remove and dunk immediately into buttermilk glaze. Allow to air dry on a cooling rack before serving.