Wednesday, September 21, 2016


2 large eggs
1 cup granulated sugar
2 tbsp butter, softened
1 cup pumpkin puree
1 tbsp lemon juice
4 1/2 cups all-purpose flour*
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup evaporated milk
Oil for deep frying

In a mixing bowl, beat the eggs, sugar and butter. Add pumpkin and lemon juice; mix well.

Combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg; add to the pumpkin mixture alternately with the evaporated milk. Cover and refrigerate for two hours.

Turn out on a lightly floured surface and knead 5 or 6 times. Roll dough to a 3/8-inch thickness. Cut using a 2 1/2-inch donut cutter.

Heat oil to 375 degrees in a deep-fryer or a deep skillet or pan. Fry donuts, a few at a time, for about 3 minutes until golden brown. Remove using a slotted spoon and drain on paper towels. When cool, frost with the following"

3 cups powdered sugar
2 to 3 tbsp orange juice
1 tbsp evaporated milk
1 tsp grated orange peel

Combine all ingredients and spread over the cooled doughnuts.

Yield: About 3 dozen

Note: This is a recipe I have had since the 1990s. It is probably from a Reiman publication.

Note: File Photo

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