Pumpkin Doughnuts

Even though baking everything from scratch is my motto, I learned this quick version from a Japanese friend who uses store-bought buttermilk biscuit dough to make her Thai doughnuts. We'll keep this as our little secret.
  • Level: Easy
  • Total: 1 hr
  • Prep: 20 min
  • Inactive: 25 min
  • Cook: 15 min
  • Yield: 16 large doughnuts
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Ingredients

Directions

  1. Place a kitchen towel on the counter. Open the packages of biscuits and lay the biscuits on the towel in a single layer. Cover with another slightly damp towel. Set aside for 20 to 25 minutes while you prepare the filling.
  2. Fill a heavy, deep saucepan halfway with oil and heat over medium-high heat to 350 degrees F on a candy thermometer. Please don't fry in oil any cooler than 350 degrees F; it will make your doughnuts greasy and yucky.
  3. In the bowl of a stand mixer with a paddle attachment, add the cream cheese, sugar and orange zest and cream on medium speed, 2 to 3 minutes. Add the pumpkin, molasses, vanilla, cinnamon, ginger, salt and nutmeg and continue to mix until light and fluffy, 1 to 2 more minutes. Fill a pastry bag with a large open tip with the pumpkin mixture and set aside.
  4. Prepare the dusting for the doughnuts in a large mixing bowl; add the sugar, cinnamon, allspice and ground cloves, toss to combine and set aside.
  5. Fry the biscuits in batches of 2 or 3 until golden brown, 2 to 3 minutes on each side. Carefully with tongs, lift the biscuits (doughnuts) out of the hot oil allowing them to drain over the oil for a second. Toss the warm doughnuts in the the spiced sugar.
  6. Make a hole large enough along the edge of the doughnut to fit the tip of the pastry bag. Pipe the pumpkin filling into each doughnut and eat these babies right away!

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