Pumpkin Spice Doughnuts

YIELD: 11 dozen

1 lb. 14 oz.	cake flour
1 lb. 14 oz.	bread flour
3 lb. 12 oz.	wheat flour
4 lb.	organic cane sugar
½ cup	baking powder
2 Tbsps.	cinnamon
2 tsps.	nutmeg
2 tsps.	salt
1 qt.	pumpkin (solid pack)
2 qt.	soy milk
8 oz.	zero trans fat vegan margarine
1½ oz.	vanilla
as needed for coating: cinnamon, nutmeg, sugar cane or maple syrup
additional for coating: shredded coconut, crushed nuts, (food coloring can be added, as in photo)

Scale all ingredients and mix (using Hobart-type mixer) for 1 minute on low speed; and 2 minutes on high speed setting.
Let batter rest for 5-10 minutes.
Place batter on automatic doughnut machine and squeeze batter doughnuts into fryer at 370°F to 375°F; remove from fryer when formed.
Let doughnuts cool for 5-10 minutes.
Roll doughnuts in cinnamon/nutmeg/sugar cane or maple syrup.
Finish with a sprinkling of shredded coconut, nuts, or maple syrup.

Recipe and Photo: Williams College