For the dough:
- 2 3/4C all-purpose flour
- 3t baking powder
- ½ t salt
- ¾ t nutmeg
- 2 large eggs, at room temperature
- ¾ C sugar
- 1t vanilla extract
- ¼ C buttermilk
- ¼ C sour cream
- 3T melted, unsalted butter, cooled
- Canola or vegetable oil for frying
For the cinnamon-sugar topping (covers 6 doughnuts):
- 3/4t cinnamon
- ¼ t nutmeg
- ⅓ C sugar
For the white chocolate pumpkin glaze (covers 6 doughnuts):
- 2/3C white chocolate chips
- ½t cinnamon
- ¼t nutmeg
- ⅛t ginger
- ⅛t clove
- ⅓C pumpkin puree (you may not need all of it)
Make the doughnuts:
- Combine the flour, baking powder, salt, and nutmeg in a large bowl. In a separate bowl, combine the sour cream and buttermilk until you have a (relatively) homogeneous mixture. Set both bowls aside.
- In the bowl of a stand mixer, fitted with a paddle attachment, beat the eggs and sugar on medium-high speed until it’s thick and pale yellow—give it about 5 minutes.
- Turn the mixer on low and add the vanilla. Now, you’ll be adding ingredients in batches. Add ⅓ of the flour mixture first, then ½ the buttermilk mix, and ½ the melted butter. Do the same thing again, and finish with the last third of the flour mixture. Beat on medium until just combined, being careful not to overbeat. Wrap in plastic wrap and let sit at room temperature for 30 minutes. Heads up, it is a soft batter, and that is A-OK.
- Dump the dough onto a floured surface and with a floured rolling pin (or your floured hands) roll the dough out to about ½ inch thick. Using a 3” cookie or biscuit cutter, cut out your doughnuts. Use a 1” cutter to cut out your doughnut holes. Keep the scraps to test. Let them sit while the oil heats.
- Heat up about 2-inches of canola oil in a large dutch oven or heavy-bottomed saucepan. Use a candy thermometer and KEEP AN EYE ON YOUR OIL. You want to maintain a consistent 365-375 degrees.
- Once your oil is heated, (carefully) drop in 2-3 doughnuts at a time, being careful not to overcrowd the pot. Fry each side until golden brown, roughly a minute on each side. Once done, let them cool slightly on paper towels. (If you’re using the cinnamon sugar, don’t let them sit too long, the hot oil is what will encourage sticking.)
Make the cinnamon-sugar topping:
- Combine the ingredients in a shallow bowl or plate. Toss the still-hot doughnuts in the sugar mixture and voila!
Make the white chocolate pumpkin glaze:
- Combine the pumpkin puree, cinnamon, nutmeg, ginger, and cloves in a bowl. Add the white chocolate to a separate, microwave-safe bowl, and microwave in 20-second bursts to gently melt it.
- One small spoonful at a time, add the pumpkin mixture to the white chocolate. Whisk vigorously. It will look a little broken at first, but keep adding small bits of pumpkin until it becomes smooth. Once smooth, add a touch more puree to thin it out, which will help you when dipping.