The Clinton Herald, Clinton, Iowa

October 22, 2013

Pumpkin pie, doughnuts are meant to be together

ALISON LADMAN
Associated Press

---- — Hanukkah and Thanksgiving may not coincide very often, but these pumpkin honey doughnuts will make you wish they did.

To help bridge these holidays, we borrowed a classic dessert of each — fried doughnuts for Hanukkah and pumpkin pie for Thanksgiving — and brought them together in one delicious mouthful. The result is a terrifically moist fried doughnut rich with the flavors of pumpkin pie. A glaze of cinnamon- and lemon-spiked honey ties everything together.

PUMPKIN HONEY DOUGHNUTS

Start to finish: 1 1/2 hours (45 minutes active)

Makes 3 dozen doughnut holes

Ingredients

• 2 teaspoons instant yeast

• 3 cups all-purpose flour

• 1/2 teaspoon salt

• 2 teaspoons pumpkin pie spice

• 1/2 cup warm water

• 15-ounce can pumpkin puree (not pumpkin pie filling)

• 1 egg

• 1/3 cup honey

• 2 tablespoons sugar

• 2 tablespoons lemon juice

• 1 teaspoon cinnamon

• Vegetable oil, for frying

Directions

In a medium bowl, stir together the yeast, flour, salt and pumpkin pie spice. Stir in the water, pumpkin and egg until a thick, smooth batter forms. Cover with plastic wrap and allow to rest for 45 minutes.

In a small saucepan over medium heat, combine the honey, sugar, lemon juice and cinnamon. Bring to a boil and stir well. Remove from the heat.

In a large, deep skillet over medium-high, heat 1 inch of oil to 375 F.

Working in batches, carefully drop the batter by the tablespoonful into the hot oil. A cookie or small ice cream scoop makes this easier. Turning occasionally, fry the doughnuts until deep golden brown all over and cooked through, about 5 minutes. Use a slotted spoon to transfer the fried doughnuts to a large bowl. Drizzle the honey syrup over the doughnuts and toss to coat. Repeat with remaining doughnuts. Serve immediately.