donuts almost make everything better

Last week was a good one...this week...well not so good though it is getting better. E tried to cheer me up all afternoon on Saturday which I really appreciated.

We headed to Japantown to Cafe Dulce for some green tea donuts. They also had bacon donuts and fruity pebbles donuts. We stuck with the green tea donuts. By the way is it donuts or doughnuts?

green tea donut

Then we yelped for a udon place. When we entered the restaurant there was a peculiar smell. Next thing I know A is saying in her loud voice...EEEwwww...stinky. We turned right around and exited the place. We ended up at Shin Sen Gumi for some ramen. 
 

I made a batch of pumpkin donuts. Warning these are really good! The recipe is originally from Bon Appetit which was then adapted on another blog and then I made some changes. This recipe is fairly easy (no yeast!). I say fairly because the hard part was waiting for the dough to chill. I only fridged it for 1 hour and it was fine. 

This is a great way to start your morning. Making donuts and frying your troubles away!

Pumpkin Donuts
adapted from Bon Appetit

1 3/4 cups of flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg

1 1/2 Tablespoons butter, room temp.
1/4 cup packed brown sugar*
1/4 cup sugar
1 egg
1 teaspoon vanilla
1/2 cup pumpkin puree
1/4 cup buttermilk

*if you don't have brown sugar you can substitute it for granulated sugar.

oil for frying

For the glaze
1 cup powdered sugar
1/2 teaspoon cinnamon
4 to 5 Tablespoons of milk

In a bowl, add the dry ingredients, the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. 

In a pyrex measuring cup, whisk the buttermilk and pumpkin puree together.  

With the Kitchen Aid or hand mixer, cream the butter and both sugars together until well blended, about 1 minute. Add in the egg and vanilla and mix until combined. With the mixer on low speed, add in the flour mixture, alternating with the buttermilk mixture. Start and end with the flour mixture. 

When the dough (it will be a little sticky) comes together, cover and refrigerate for about 2 to 3 hours.  On a well floured work surface, pat out the dough to 1/2 inch thick round. Using a 3-inch circle cutter (or smaller), cut circles out of the dough. Re-roll any dough scraps. Place dough on a cookie sheet, or something large, covered with wax or parchment paper. 

Add oil to a dutch oven or a pot, to a depth of about 3 inches. While the oil is heating, line a tray with paper towels. Heat the oil to 365 to 370 degrees F. Fry the donuts, turning once, until they are golden brown and cooked through, about 3 to 4 minutes. Move the cooked donuts to a paper towel lined tray. Finish frying the rest of the donuts and donut holes.

The Glaze

Sift the powdered sugar and cinnamon together. Whisk and slowly add the milk. Dip the donuts in the glaze.