Pumpkin Cornmeal Doughnuts

Directions

1. 1
   Sift the flour, baking powder, salt, 1/2 teaspoon cinnamon, and allspice together into a large bowl.
2. 2
   Add the orange zest and cornmeal; mix until combined.
3. 3
   Set aside.
4. 4
   In an electric mixer fitted with the paddle attachment, beat the eggs and 1/4 cup granulated sugar until the mixture is pale yellow, about 5 minutes.
5. 5
   Add the condensed milk, and beat well.
6. 6
   Add the pumpkin and melted butter, and beat until combined.
7. 7
   Add the reserved flour mixture, and mix until the dough holds together.
8. 8
   Cover the dough with plastic wrap, and refrigerate overnight.
9. 9
   Heat the vegetable oil in a large, deep pan over medium heat until a deep-fry thermometer reads 365F.
10. 10
    While the oil is heating, roll out the dough on a lightly floured surface to about 1/3 inch thick.
11. 11
    Using a 3-inch doughnut cutter, cut out doughnuts, and set aside.
12. 12
    Reroll the scraps of dough, and continue to cut out more doughnuts.
13. 13
    Mix together the remaining 1/2 teaspoon cinnamon and 1/4 cup sugar in a small bowl, and set aside.
14. 14
    Add 4 doughnuts to the hot oil; fry until golden brown, about 1 1/2 minutes.
15. 15
    Turn the doughnuts over; fry until golden brown, about 1 minute more.
16. 16
    Transfer to several layers of paper towels to drain.
17. 17
    Repeat until all the doughnuts have been fried.
18. 18
    Roll half the warm doughnuts, 1 at a time, in cinnamon sugar to coat.
19. 19
    Transfer to a serving platter.
20. 20
    Dust the remaining doughnuts with confectioners sugar.
21. 21
    Transfer to the serving platter.
22. 22
    Serve warm.