Description
I wanted to combine Thanksgiving flavors for a Hanukkah doughnut. This dough is very forgiving, and will last in the fridge, well-wrapped, for 3 days. That makes it easy to break up the recipe into batches and fry the doughnuts when it’s convenient for you. This makes a great holiday breakfast or dessert! Makes about two and a half dozen, depending on your cutters.
Ingredients
- ½ cup unsalted butter
- ¾ cup boiling milk
- 1 cup canned pumpkin puree
- ¾ cup white sugar
- 2 eggs
- 1 egg yolk
- 5 cups unbleached all-purpose flour
- 1 (.25 ounce) package instant yeast
- 1 ¼ teaspoons salt
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- 1 (14 ounce) can jellied cranberry sauce
- ⅓ cup water
- 1 quart vegetable oil for frying
- 1 egg white
- 1 teaspoon water
- ½ cup white sugar, or as needed
- ¼ cup confectioners’ sugar, for dusting
Instructions
- Place butter in the mixing bowl of a stand mixer. Pour hot milk over butter; stir occasionally until butter melts. Whisk pumpkin puree
- 3/4 cup white sugar
- eggs
- and egg yolk into milk mixture.
- In separate bowl
- combine flour
- yeast
- salt
- ginger
- cinnamon
- and allspice. Using the paddle attachment
- mix in about 4 cups of flour mixture on low speed. Scrape down sides of bowl and underneath paddle. Add remaining flour and mix
- scraping down sides
- on low speed until fully combined. Dough will be very wet
- almost cookie-dough consistency; don’t worry
- it will absorb moisture as it sits.
- Transfer dough to a greased bowl. Cover bowl with plastic wrap lightly coated with cooking spray. Refrigerate for at least 5 hours or overnight.
- Combine canned cranberry sauce with 1/3 cup water in a small saucepan. Break the sauce up slightly with a spoon. Heat
- covered
- over medium-low heat
- stirring occasionally
- until cranberry sauce melts
- about 25 minutes. Pour into a bowl and refrigerate.
- Place chilled dough on well-floured work surface. Shape it into a ball
- divide the dough in half
- and return half the dough to the greased bowl. Cover with greased plastic wrap and refrigerate. Roll out remaining dough half
- flouring surface as needed
- to 1/4-inch thickness. Cut out dough rounds with a 3-inch cutter.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone liner. This will prevent the dough from sticking and tearing.
- Transfer dough rounds to prepared baking sheet in pairs (one will be the top half
- the other the bottom half of the doughnut). Gather up remaining dough scraps and add them to the dough stored in the refrigerator.
- Whisk egg white with 1 teaspoon water. Brush the rounds that will be the bottom halves of the doughnuts with the beaten egg white.
- Spoon 1 teaspoon cranberry jelly into center of each bottom round; arrange second round on top and press edges to seal. Let doughnuts rest 20 minutes.
- Working in batches
- fry doughnuts until well browned
- about 1 1/2 minutes per side. Drain doughnuts on paper towels. Pour 1/2 cup white sugar into a bag or large bowl; toss doughnuts in sugar to coat. Dust doughnuts with confectioners’ sugar before serving. Repeat with remaining dough.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 6 hrs 15 mins
Servings: 18