The plan for tomorrow morning

(just in case you are in the neighborhood)

Faith's Frosted Pumpkin Doughnuts

2 eggs
1 cup sugar
2 tablespoons butter or margarine, softened
1 cup cooked or canned pumpkin
1 tablespoon lemon juice (very important)
4 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup evaporated milk
Oil for deep-fat frying

In a mixing bowl, beat the eggs, sugar and butter together. Add the pumpkin and lemon juice, and mix well. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Add to pumpkin mixture alternately with milk. Then cover and refrigerate for 2 hours(ish).

Once refrigetated, turn onto a lightly floured surface, and knead 5-6 times. Roll out 3/8-in.(ish) thickness. Cut into donut rounds (I use a large-rimmed glass and a shot glass for the donut hole.)

Heat oil to 375 degrees. Then fry the doughnuts, a few at a time, until golden, turning once. Supposedly the frying time is 3 minutes. Once golden brown and perfect-ish, remove from the oil and drain on paper towels. Let cool for a few minutes before frosting.

I enjoy frosting them with maple frosting, though the most common frosting for pumpkin doughnuts is the orange flavored kind (which is pretty good too), so I'll include that here:

Orange Frosting:
3 cups confectioners' sugar
2 to 3 tablespoons orange juice
1 tablespoon evaporated milk
I teaspoon grated orange peel

With thanks, again, to Faith. And to my children, who make sure I only have one.


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