Cooke Cooks- Punkin Week- Recipe #4

Recipe #4 is pumpkin donuts! These were a giant hit with the family and were no harder than any other cake donut. Let's get them started, shall we?

Cream the shortening and sugar together.

Add pumpkin and eggs and mix well.

In another bowl mix together flour, salt, baking soda, baking powder and cinnamon. Measure out the milk into a measuring cup.

Mix the flour and milk alternately, beginning with the flour and ending with the flour. Mix well.

The batter will be thinner than you think it should be. Turn it out onto a well floured counter and dust flour over the top. Knead it like a biscuit dough, adding flour until it is no longer sticky. Roll out to 1/2 inch thick.

Cut out your donuts and place them onto a cookie sheet. This makes it easier to carry them to your stove to fry.

Fry them in 350 degree oil until golden brown. Let them drain on a cooling rack and roll them into sugar.

I hope you enjoy these. These are easy to make and so good.

Here is the origonal recipe at King Arthur Flour.

Here is my adapted recipe:

2 1/2 cups flour

1/4 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons baking powder

1 teaspoon cinnamon

1/4 cup shortening

2 large eggs

3/4 cup 100% pure pumpkin

1/2 cup milk

Oil for frying

Sugar for coating

Sift together flour, baking soda, baking powder, salt and cinnamon.

Cream the shortening and sugar together. Add eggs and pumpkin, mixing completely. Alternately add the flour mixture and the milk, beginning with the flour and ending with the flour. Turn out onto a floured counter and liberally sprinkle the dough with more flour. Knead like biscuit dough, adding enough flour to keep it from getting sticky. Roll out to 1/2 inch thick. Cut out and place onto a cookie sheet. Fry in 350 degree oil until golden brown. Drain. Roll the slightly cooled donuts in sugar if desired.