Butternut Squash & Cider Doughnuts

Name: Butternut Squash & Cider Doughnuts
Ingredients: butternut squash & cider doughnuts; 3 3/4 cups whole wheat pastry flour; 4 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon sea salt; 1/2 teaspoon ground cardamom; 1 teaspoon cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 3/4 cup pure maple syrup; 3 tablespoons unsalted butter; 1 large egg; 2 large egg yolks; 1 teaspoon vanilla extract; 1/2 cup apple cider; 1 cup butternut squash (cooked & pureed); canola oil (depends on the size of the pot, you want about 3-inches for frying); apple cider glaze; 1 cup raw cane sugar; 1/4 cup apple cider

20 ingredients

6 steps

Ingredients

butternut squash & cider doughnuts
3 3/4 cups whole wheat pastry flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sea salt
1/2 teaspoon ground cardamom
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
3/4 cup pure maple syrup
3 tablespoons unsalted butter
1 large egg
2 large egg yolks
1 teaspoon vanilla extract
1/2 cup apple cider
1 cup butternut squash (cooked & pureed)
canola oil (depends on the size of the pot, you want about 3-inches for frying)
apple cider glaze
1 cup raw cane sugar
1/4 cup apple cider

Directions

1

Let cider stand until it is at room temperature. Melt butter with syrup in a small saucepan over low heat; cool slightly. Sift dry ingredients together. Beat eggs in a separate bowl. Add the butter/syrup mixture, cider, and vanilla. Beat in pureed squash. Fold in the dry ingredients, about 1/4 at a time, stirring after each addition until finished. Cover with plastic; chill 3 hours.
2

Sprinkle 2 rimmed baking sheets lightly with flour. Press out 1/3 of dough on floured surface to about 1/2-inch thickness. Add a little extra flour to the dough if necessary (the dough should be firm enough to roll while keeping the dough soft). Shape with doughnut cutter or drinking glass (about 2 1/2-inch diameter), cut out dough rounds then arrange on sheets. Repeat with remaining dough in 2 more batches. Gather dough scraps. Press out dough and cut out more dough rounds until all dough is used.
3

Using 1-inch diameter round cutter, cut out center dough round to make doughnuts and doughnut holes.
4

Line 2 baking sheets with several layers of paper towels. Preheat the oil in a Dutch oven 365F to 370F (use a deep fry thermometer). Fry doughnut holes in 2 batches until golden brown, turning occasionally, about 2 minutes. Using slotted spoon, transfer to paper towels to drain. Fry doughnuts, 3 or 4 at a time, until golden brown, adjusting heat to maintain temperature, about 1 minute per side or until golden brown. Using slotted spoon, transfer doughnuts to paper towels to drain. Cool completely.
5

Combine sugar and cider in a small saucepan over medium heat. Stir until sugar is dissolved, and bring to boiling point. Reduce heat and simmer for five minutes, stirring constantly. Remove from heat.
6

Arrange doughnuts on racks. Pour glaze over doughnuts on 1 side. Allow the glaze to set, about 30 minutes or so.