Spiced Squash Doughnuts Recipe

Directions

In a large bowl whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. In a large bowl with an electric mixer, or the bowl of a stand mixer, combine eggs, 1 cup sugar, and brown sugar, beating until combined and slightly foamy. Add buttermilk, melted butter, vanilla, and squash puree. Stir until smooth. Slowly add flour mixture and stir until just incorporated. Lay out two large sheets of plastic wrap. Spritz plastic wrap with canola oil. Divide dough into two balls. Wrap in plastic wrap then flatten into discs. Refrigerate for at least two hours or up to overnight. Generously flour a large work surface. Take one of the discs and turn out the dough to coat with flour, sprinkling the surface of the dough with flour to lessen stickiness. . Gently pat the dough to about 1/2-inch thick. Use a floured 3-inch doughnut cutter to cut out doughnuts and place cut doughnuts on a well floured sheet of parchment paper. Collect any scraps and roll out dough to cut more doughnuts until all the dough is gone. Fill a Dutch oven or deep fryer with 2 inches of oil. Heat oil over medium high heat to 360 degrees F. Using a shallow, heat resistant strainer, drop doughnuts in the oil and fry until a deep golden brown on both sides . Use wooden chopsticks to turn the doughnuts. Be careful not to crowd the doughnuts in the pan . Remove doughnuts immediately from the pan using a heat resistant strainer or tongs. Set on paper towel lined baking racks to cool. Once cooled slightly, toss in a paper bag with remaining sugar and cinnamon. Serve immediately. Doughnuts are best the day they are made, but leftovers can be stored in an airtight container for a day.