Butternut Squash Doughnuts Recipe

5 2 2
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Butternut Squash Doughnuts Recipe

Read Reviews
5 2 2
Publisher Photo
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!
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. + chilling Cook: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. + chilling Cook: 20 min.

Ingredients

  • 2 eggs
  • 1-1/4 cups sugar
  • 1 cup mashed cooked butternut or winter squash of your choice
  • 1/2 cup buttermilk
  • 2 tablespoons butter, softened
  • 2 teaspoons vanilla extract
  • 3-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1-1/4 teaspoons ground nutmeg
  • 1 teaspoon baking powder
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • Oil for deep-fat frying
  • Confectioners' sugar or additional sugar, optional

Directions

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. Yield: about 2 dozen.
Originally published as Butternut Squash Doughnuts in Country Woman Christmas Annual 2002, p12

  • 2 eggs
  • 1-1/4 cups sugar
  • 1 cup mashed cooked butternut or winter squash of your choice
  • 1/2 cup buttermilk
  • 2 tablespoons butter, softened
  • 2 teaspoons vanilla extract
  • 3-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1-1/4 teaspoons ground nutmeg
  • 1 teaspoon baking powder
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • Oil for deep-fat frying
  • Confectioners' sugar or additional sugar, optional
  1. 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).
  2. 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°.
  3. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Dust with sugar if desired. Yield: about 2 dozen.
Originally published as Butternut Squash Doughnuts in Country Woman Christmas Annual 2002, p12

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BabyFritz User ID: 5938811 38087
Reviewed Dec. 31, 2011

"These were excellent and a huge hit with my family!!!!"

MY REVIEW
NiseyS User ID: 2872231 136738
Reviewed Dec. 29, 2009

"I made these for Christmas brunch and they were a big hit."

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