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Pumpkin Spice Drop Doughnuts W/Cream Cheese Frosting

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“The pumpkin season is upon us. A gently spiced dough. The dough is purposefully loose and sticky. From "Glazed, Filled, Sugared & Dipped: Easy Doughnut Recipes to Fry or Bake at Home" by Stephen Collucci.”
READY IN:
1hr
YIELD:
2 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. In bowl of a stand mixer fitted with the paddle attachment, combine flour, sugars, baking powder and soda, salt and pie spice and mix well. Add pumpkin, buttermilk, egg and egg yolk and mix until just barely combined. Add melted, cooled butter and mix until just combined. Put dough in refrigerator and chill for 20 minutes.
  2. Meanwhile, heat at least 2 inches of oil in a heavy-bottomed pot fitted with a deep-fry thermometer until oil reaches 350 degrees. Prepare a baking sheet by lining it with paper towels.
  3. Using a 3/4-ounce (1 1/4-inch) ice cream scoop, gently drop balls of batter into oil, taking care not to crowd the pot. Fry for 2 to 3 minutes, until golden brown all over. The balls tend to bob in the oil and rotate on their own, but it doesn't hurt to nudge here and there so they cook evenly on all sides. Drain on paper towels.
  4. Prepare frosting: Cream together butter, cream cheese and sugar until smooth. Add vanilla and mix well. Use immediately or store in refrigerator for up to 1 week.
  5. Spread each doughnut ball with a smear of cream cheese frosting and serve immediately.

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