Butternut Squash Doughnuts Recipes
BUTTERNUT SQUASH DOUGHNUTS
My mother and I used to make several batches of these cake doughnuts at a time. They're not only different, they're delicious, too!
Provided by Taste of Home
Time 35m
Yield about 2 dozen.
Number Of Ingredients 16
Steps:
- In a bowl, combine the eggs, sugar, squash, buttermilk, butter and vanilla. Combine the dry ingredients; add to squash mixture and mix well. Cover and refrigerate for 2 hours (dough will be very soft)., Turn onto a heavily floured surface; roll to 1/2-in. thickness. Cut with a 2-1/2-in. doughnut cutter. In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. , Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Dust with sugar if desired.
Nutrition Facts :
BUTTERNUT SQUASH DONUTS WITH MAPLE SYRUP RECIPE - (4.5/5)
Provided by á-4939
Number Of Ingredients 15
Steps:
- Step 1: Combine the eggs, sugar, squash, milk, butter and vanilla in a bowl. In a separate bowl, combine the flour, baking soda, nutmeg, baking powder, cream of tartar, salt and ginger. Add the dry ingredients to the squash mixture. Mix well, cover and refrigerate for 1 ½ hours. Step 2: Place the dough onto a floured board and roll it out to a half-inch thickness. Cut with a 3-inch donut cutter. Heat 1 inch of oil in a heavy pan to 375. Fry a few at a time, until golden on both sides. Drain on paper towles and serve drizzled with maple syrup.
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