Whisk the flour, baking powder, salt, baking soda and spices
in a medium bowl. Beat the granulated sugar
and butter on medium speed with an electric mixer
. Beat in the egg
and yolks, and then add in the vanilla. Stream in the buttermilk, and then beat in the pumpkin
. Fold in the dry ingredients in two additions, blending gently after each addition. Chill for 3 hours.
On a lightly floured work surface, press out the dough to 1/2-inch thickness. Cut the dough using a small donut cutter and place on 2 well-floured baking sheets. (Scraps can be kneaded back together and re-rolled.)
Line 2 baking sheets with paper towels. Pour oil into a large, deep skillet to a depth of 1 1/2 inches. Attach a deep-fry
thermometer and heat the oil to 365 degrees F to 370 degrees F. Fry the doughnuts
until deep golden brown, about 140 seconds on each side. Using a slotted spoon, transfer to the paper towels to drain
For the glaze: Whisk
together the buttermilk, vinegar and powdered sugar
. If it is too thick, add more buttermilk. If it is too thin, add more sugar.
Dip the warm donuts in the glaze
and serve warm!!!!