Pumpkin Honey Doughnuts

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Pumpkin Honey Doughnuts

Cook Time: 1 hour

Total Time: PT1H1/2M

Yield: 3 dozen.

Pumpkin Honey Doughnuts

The Associated Press.

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

Instructions

  1. 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.
  2. 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.
  3. In a large, deep skillet over medium-high, heat 1 inch of oil to 375 F.
  4. 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.

Notes

Nutrition information per serving: 80 calories; 25 calories from fat (31 percent of total calories); 2.5 g fat (0 g saturated; 0 g trans fats); 5 mg cholesterol; 12 g carbohydrate; 1 g fiber; 4 g sugar; 2 g protein; 30 mg sodium.

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http://food.lohudblogs.com/2013/10/30/pumpkin-honey-doughnuts-thanksgiving-hanukkah-recipes/

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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