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PUMPKIN HONEY DOUGHNUTS

MAKES 3 DOZEN DOUGHNUT HOLES

Start to finish: 1 1/2 hours (45 minutes active)

2 teaspoons instant yeast

3 cups all-purpose flour

1/2 teaspoon salt

2 teaspoons pumpkin pie spice

1/2 cup warm water

1 (15-ounce) can pumpkin puree (not pumpkin pie filling)

1 egg

1/3 cup honey

2 tablespoons sugar

2 tablespoons lemon juice

1 teaspoon cinnamon

Vegetable oil, for frying

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.

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.

In a large, deep skillet over medium-high, heat 1 inch of oil to 375 degrees.

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 5 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.

Alison Ladman, AP



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