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Frosted Pumpkin Doughnuts
By : Rehana KhambatyCategory : Egg, Bhurji and other dishes
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- In a mixing bowl, beat eggs, sugar and butter.
- Add pumpkin and lemon juice; mix well.
- Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg; add to pumpkin mixture alternately with milk.
- Cover and refrigerate for 2 hours.
- Turn onto a lightly floured surface; knead 5-6 times.
- Roll to 3/8-in. thickness.
- Cut with a 2-1/2-in. doughnut cutter.
- In an electric skillet or deep-fat fryer, heat oil to 375 degrees F.
- Fry doughnuts, a few at a time, until golden, about 3 minutes; turn once with a slotted spoon.
- Drain on paper towels.
- Combine frosting ingredients; spread over cooled doughnuts.
Ingredients:
4 1/2 cups - all purpose flour
2 - eggs
1 cup - sugar
2 tbsp - butter or margarine, softened
1 cup - canned or cooked pumpkin
1 tbsp - lemon juice
2 tsp - baking powder
1 tsp - baking soda
1/2 tsp - ground cinnamon
1/2 tsp - ground nutmeg
1 cup - evaporated milk
oil for deep fat frying
1/2 tsp - salt
4 1/2 cups - all purpose flour
2 - eggs
1 cup - sugar
2 tbsp - butter or margarine, softened
1 cup - canned or cooked pumpkin
1 tbsp - lemon juice
2 tsp - baking powder
1 tsp - baking soda
1/2 tsp - ground cinnamon
1/2 tsp - ground nutmeg
1 cup - evaporated milk
oil for deep fat frying
1/2 tsp - salt
For Frosting:
3 cup - confectioners' sugar
2 tbsp - orange juice
1 tbsp - evaporated milk
1 tsp - grated orange peel
RECIPES BY REHANA KHAMBATY
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