Name: Frosted Pumpkin Doughnuts
Yield: 4 servings
Ingredients: 2 large eggs; 1 cup sugar; 2 tablespoons butter, softened; 1 cup canned pumpkin; 1 tablespoon lemon juice; 4-1/2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1 cup evaporated milk; Oil for deep-fat frying; 3 cups confectioners' sugar; 2 to 3 tablespoons orange juice; 1 tablespoon evaporated milk; 1 teaspoon grated orange zest

Servings: 4 Personen

2 large eggs
1 cup sugar
2 tablespoons butter, softened
1 cup canned pumpkin
1 tablespoon lemon juice
4-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup evaporated milk
Oil for deep-fat frying
3 cups confectioners' sugar
2 to 3 tablespoons orange juice
1 tablespoon evaporated milk
1 teaspoon grated orange zest

1
In a large bowl, beat eggs, sugar and butter until smooth. Beat in pumpkin and lemon juice. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg; gradually add to pumpkin mixture alternately with milk. Cover and refrigerate for 2 hours.
2
Turn onto a lightly floured surface; knead 5-6 times. Roll to 3/8-in. thickness. Cut with a lightly floured 2-1/2-in. doughnut cutter.
3
In an electric skillet or deep-fat fryer, heat oil to 375u00b0. Fry, a few at a time, until golden brown on both sides. Drain on paper towels. Combine frosting ingredients; dip tops of warm doughnuts into frosting.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Frosted Pumpkin Doughnuts

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