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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)
  1. Scale all ingredients and mix (using Hobart-type mixer) for 1 minute on low speed; and 2 minutes on high speed setting.

  2. Let batter rest for 5-10 minutes.

  3. Place batter on automatic doughnut machine and squeeze batter doughnuts into fryer at 370°F to 375°F; remove from fryer when formed.

  4. Let doughnuts cool for 5-10 minutes.

  5. Roll doughnuts in cinnamon/nutmeg/sugar cane or maple syrup.

  6. Finish with a sprinkling of shredded coconut, nuts, or maple syrup.

Recipe and Photo: Williams College

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