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Author Notes: I like butternut squash in just about everything this time of year. Instead of making another batch of squash pancakes (which are terrific on their own) I turned to the doughnut for inspiration. That and a bit of apple cider and maple syrup. (This butternut squash & cider doughnut recipe is inspired by Pumpkin Doughnuts with Powdered Sugar Glaze found in Bon Appétit in the October 2004 issue and the Indian Spiced Doughnuts in Healthy Artisan Bread in 5 Minutes a Day). —artandlemons
Serves about 24 doughnuts & 24 doughnut holes
butternut squash & cider doughnuts
- 3 3/4 cups whole wheat pastry flour
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sea salt
- 1/2 teaspoon ground cardamom
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3/4 cup pure maple syrup
- 3 tablespoons unsalted butter
- 1 large egg
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup apple cider
- 1 cup butternut squash (cooked & pureed)
- canola oil (depends on the size of the pot, you want about 3-inches for frying)
- Let cider stand until it is at room temperature. Melt butter with syrup in a small saucepan over low heat; cool slightly. Sift dry ingredients together. Beat eggs in a separate bowl. Add the butter/syrup mixture, cider, and vanilla. Beat in pureed squash. Fold in the dry ingredients, about ¼ at a time, stirring after each addition until finished. Cover with plastic; chill 3 hours.
- Sprinkle 2 rimmed baking sheets lightly with flour. Press out 1/3 of dough on floured surface to about ½-inch thickness. Add a little extra flour to the dough if necessary (the dough should be firm enough to roll while keeping the dough soft). Shape with doughnut cutter or drinking glass (about 2 1/2-inch diameter), cut out dough rounds then arrange on sheets. Repeat with remaining dough in 2 more batches. Gather dough scraps. Press out dough and cut out more dough rounds until all dough is used.
- Using 1-inch diameter round cutter, cut out center dough round to make doughnuts and doughnut holes.
- Line 2 baking sheets with several layers of paper towels. Preheat the oil in a Dutch oven 365F to 370F (use a deep fry thermometer). Fry doughnut holes in 2 batches until golden brown, turning occasionally, about 2 minutes. Using slotted spoon, transfer to paper towels to drain. Fry doughnuts, 3 or 4 at a time, until golden brown, adjusting heat to maintain temperature, about 1 minute per side or until golden brown. Using slotted spoon, transfer doughnuts to paper towels to drain. Cool completely.
apple cider glaze
- 1 cup raw cane sugar
- 1/4 cup apple cider
- Combine sugar and cider in a small saucepan over medium heat. Stir until sugar is dissolved, and bring to boiling point. Reduce heat and simmer for five minutes, stirring constantly. Remove from heat.
- Arrange doughnuts on racks. Pour glaze over doughnuts on 1 side. Allow the glaze to set, about 30 minutes or so.
- This recipe was entered in the contest for Your Best Butternut Squash