– 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.
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!