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Pumpkin Spice Doughnuts
October 1, 2008
1 Min Read
YIELD: 11 dozen
1 lb. 14 oz. | cake flour |
|---|---|
1 lb. 14 oz. | bread flour |
3 lb. 12 oz. | wheat flour |
4 lb. | organic cane sugar |
½ cup | baking powder |
2 Tbsps. | cinnamon |
2 tsps. | nutmeg |
2 tsps. | salt |
1 qt. | pumpkin (solid pack) |
2 qt. | soy milk |
8 oz. | zero trans fat vegan margarine |
1½ oz. | vanilla |
as needed for coating: cinnamon, nutmeg, sugar cane or maple syrup |
Scale all ingredients and mix (using Hobart-type mixer) for 1 minute on low speed; and 2 minutes on high speed setting.
Let batter rest for 5-10 minutes.
Place batter on automatic doughnut machine and squeeze batter doughnuts into fryer at 370°F to 375°F; remove from fryer when formed.
Let doughnuts cool for 5-10 minutes.
Roll doughnuts in cinnamon/nutmeg/sugar cane or maple syrup.
Finish with a sprinkling of shredded coconut, nuts, or maple syrup.
Recipe and Photo: Williams College
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