Makes 3 dozen doughnut holes
2 teaspoons instant yeast
3 cups all-purpose flour
½ teaspoon salt
- Husky guide on UW cheerleading tryouts goes global
- CEO makes fiery emails about Muslims part of the workday
- Look like this, not that: UW pulls cheerleader-tryout advice after angry backlash
- Oh smack: Garbage truck hits Alaskan Way Viaduct
- Seahawks get high grades for drafting of Jarran Reed, while reaction to other picks a little more varied
Most Read Stories
2 teaspoons pumpkin pie spice
½ cup warm water
15-ounce can pumpkin purée (not pumpkin-pie filling)
3 cup honey
2 tablespoons sugar
2 tablespoons lemon juice
1 teaspoon cinnamon
Vegetable oil, for frying
1. In a medium bowl, stir together the yeast, flour, salt and pumpkin pie spice. Stir in the water, pumpkin and egg until a thick, smooth batter forms. Cover with plastic wrap and allow to rest for 45 minutes.
2. In a small saucepan over medium heat, combine the honey, sugar, lemon juice and cinnamon. Bring to a boil and stir well. Remove from the heat.
3. In a large, deep skillet over medium-high, heat 1 inch of oil to 375 F.
4. Working in batches, carefully drop the batter by the tablespoonful into the hot oil. A cookie or small ice-cream scoop makes this easier. Turning occasionally, fry the doughnuts until deep golden brown all over and cooked through, about five minutes. Use a slotted spoon to transfer the fried doughnuts to a large bowl. Drizzle the honey syrup over the doughnuts and toss to coat. Repeat with remaining doughnuts. Serve immediately.
Nutrition information per serving: 80 calories; 25 calories from fat (31 percent of total calories); 2.5 g fat (0 g saturated; 0 g trans fats); 5 mg cholesterol; 12 g carbohydrate; 1 g fiber; 4 g sugar; 2 g protein; 30 mg sodium.
Alison Ladman, The Associated Press