– not overworking the dough– adding in an extra egg yolk– using half & half– using a stickier dough– refrigerating for a few minutes to make it easier to handle– rolling it out with lots of flour
– All Purpose Flour – I use unbleached all purpose– Cinnamon, Nutmeg, Cloves, Ginger – lots of Fall season and pumpkin flavors here! – Pure Pumpkin – Please don’t confuse this with pumpkin pie filling, you just want plain pumpkin purée.– Half & Half – adds fat and therefore moisture to the dough!– Vegetable Oil – for frying! You can also use canola, avocado or peanut oil here.
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Look no further, these pumpkin cake donuts are devine! Perfect texture, light, moist cake spice donut. Wonderful addition to a hot cup of coffee on a cool fall day!