Pumpkin Spiced Doughnuts
(courtesy of Jay Kenny, owner, DoughBoys Donuts in Reno and Sparks. Makes 2 dozen doughnuts)
4 pounds cake doughnut mix
1, 29-ounce can Libby’s 100 percent pure pumpkin purée
½ cup pumpkin spice
2½ cups lukewarm water
3½ tablespoons cinnamon
Cooking oil, such as soybean or vegetable, enough to safely fill a mini fryer or pot
In a blender, combine cake doughnut mix, water, pumpkin purée, pumpkin spice, and cinnamon. Mix on low for 30 seconds and then on medium-high for 30 seconds until batter is smooth. Let the batter rest for 3 minutes to thicken slightly.
Meanwhile, warm cooking oil in a mini fryer or deep pot to 365 degrees F on the stove. Scoop out batter and plop into heated oil for 40 seconds on each side or until golden.
For crumb doughnuts
Immediately after removing doughnuts from hot oil, drizzle them with glaze (mix 1 cup powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla extract). Once glazed, roll doughnuts in crumb mixture made of day-old doughnuts and pumpkin spice.
For sugar doughnuts
Once they’re out of the oil, cool doughnuts to room temperature (about 10 to 15 minutes). Once cooled, roll in confectioners sugar until coated.
