I can’t wait to bake them for house guests over Thanksgiving weekend or serve them with hot cider. Delish!
375 grams flour
55 grams hazelnut flour
10 grams baking powder
8 grams baking soda
1 tsp cinnamon
1 tsp freshly ground nutmeg
1/2 tsp ground ginger
1/8 tsp ground cloves
10 grams salt
110 grams pumpkin puree
60 grams whole milk, room temperature
40 grams sour cream, room temperature
100 grams sugar
2 eggs, room temperature
60 grams butter, melted
Canola oil, for frying
400 grams sugar
2 tsp ground cinnamon
50 grams hazelnuts, toasted, skinned and finely chopped
In a large bowl mix together the flour, hazelnut flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt.
In a separate bowl, whisk the pumpkin, milk, sour cream, sugar, eggs and melted butter. Add this mixture to the dry ingredients and fold until it comes together. Don’t worry if it’s lumpy.
Dust your work surface with a bit of flour and dump the dough on it. Knead lightly until it comes together. Dust the top lightly with flour and roll to 1/2″ thick. Using a doughnut cutter or two round cookie cutters, cut out the doughnuts and place them on a sheet pan with a silicon mat or parchment and dusted with some flour.
To fry the doughnuts, fill a pan up to 2″ of canola oil. Heat the oil until it reaches 375F. Do not over-crowd the pan with doughnuts. Fry about 5 at a time (depending on the size of the pan). They will sink to the bottom but then float to the top. Turn them over and let them cook for an additional 2 minutes or so.
Drain them on paper towels and while hot, coat them with the cinnamon-hazelnut sugar.