Help Me With My Homework

Hiya eaters!

Things are chugging along nicely over here. I’m working and working out as much as possible before classes start back and it was warm enough on Saturday for Leon to smoke up a big rack of ribs.

So yeah, things are good.

And now, here’s a blog:

Yup, this is for real. So please, m’dear eaters, help me.

Email me at kara_h_thomas @ yahoo . com and let me know about any dietary restrictions or allergies, and I’ll set you up with a recipe from my little cookbook.

 And then I’ll thank you personally in my thesis/cookbook. You’ll be like a celebrity. Except on a very small scale.

Fried Pumpkin Donuts with Maple Glaze

Yields ~2 dozen

Donut Ingredients

2 ½ c all purpose flour

1 c whole wheat pastry flour*

4 t baking powder

½ t baking soda

1 t salt

1 t ground cinnamon

½ t ground ginger

1 c sugar

3 T unsalted butter, at room temperature

1 large egg

2 egg yolks

1 t vanilla extract

½ c buttermilk**

1 c pumpkin puree

canola or vegetable oil, for frying

*Regular whole wheat flour is too coarse for this recipe so only use whole wheat pastry flour or more all purpose flour for this cup.

Put the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl and whisk together until evenly combined.

Put the sugar and butter into a bowl and beat with an electric mixer on medium until the sugar is dissolved and everything is smooth. Add the egg, egg yolk, and vanilla to the bowl and then use the electric mixer to beat everything on medium until evenly combined.

In a small bowl whisk together the buttermilk and pumpkin puree until it is clump free.

Turn the electric mixer on low and add a third of the dry mixture to the bowl and beat until everything is evenly incorporated. Add half of the pumpkin-buttermilk mixture to the bowl and beat until it is evenly incorporated. Continue alternate adding the dry mixture and the pumpkin-buttermilk mixture until everything is added and mixed until completely incorporated.

Cover the bowl with plastic wrap and chill in the fridge for at least 3 hours.

With floured hands, scoop out half the dough onto a very well floured surface and, using a floured rolling pin, roll the dough out to a ½” thickness. Using a ~3” circle cutter, cut out as many circles from the dough round as possible. Then using a ½”-1” circle cutter, cut out a circle from the middle of each large circle. Remove the small rounds to fry as donut holes. Continue rolling out more dough and cutting out donuts and donut holes until all the dough is used.

Heat ~4” of oil in a pot or deep pan to 360F-375F, as gauged by an oil/candy thermometer.

Carefully drop 4 donut holes or 2 donuts at a time into the hot oil and fry for 3 minutes, using tongs or a large slotted spoon to flip halfway through. Once done remove the donuts to a baking sheet lined with paper towels.

Glaze Ingredients

2 c powdered sugar

1 T maple syrup

½ t vanilla extract

3 T buttermilk

Put the powdered sugar into a small, cereal-type bowl. Add the syrup and the vanilla and mix everything together with a fork or a whisk. Add the buttermilk, half a tablespoon at a time, and mix thoroughly until the glaze is free of clumps and thick enough to coat the fork or whisk.

Carefully dunk the top of each donut into the glaze.

This recipes produces a mountain of absolutely delicious donuts. They’re not huge like Dunkin Donuts and they’re not super pumpkin-y, both of which are positives in my book.

And in case you’re wondering, this recipe will accompany an essay about my, and a lot of women’s, struggle to have it all and to decide what “it all” is. And it starts by discussing the Queen of England.

Your turn, eaters:

If you could write a book, any kind of book, what would it be?

You wouldn’t happen to know anyone in publishing who you want to pass my name along to, would you?

Later eaters!

 

Comments

  1. That is SUCH a cool idea for a thesis!!! That's so perfect for you!!

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