Barbara Nedd’s Butternut Squash Cake Donuts

Move over, cider donuts. These savory squash circles are perfect for fall.
Photography By Charlie Ritzo | November 01, 2013

Ingredients

  • 2 eggs
  • 1¼ cups sugar, plus extra for coating cooked donuts
  • 1 cup mashed, cooked butternut squash
  • ½ cup buttermilk
  • 2 tablespoons butter, softened
  • 2 teaspoons vanilla extract
  • 3½ cups all-purpose flour
  • 1½ teaspoons baking soda
  • 1¼ teaspoons ground nutmeg
  • 1 teaspoon baking powder
  • 1 teaspoon Bakewell Cream*
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • Oil for deep-fat frying

Instructions

*Nedd uses Bakewell Cream in place of cream of tartar. She says that it gives her donuts more springiness.

In a bowl, combine the eggs, sugar, squash, buttermilk, butter and vanilla. Combine the dry ingredients; add to the squash mixture and mix well. Cover and refrigerate for 2 hours (dough will be very soft).

Turn dough onto a heavily floured surface; roll to ½-inch thickness. Cut with a 2½-inch donut cutter. Heat oil to 375°. Fry the donuts, a few at a time, until golden brown on both sides. Drain on paper towels. Toss with sugar, if desired.

 

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Ingredients

  • 2 eggs
  • 1¼ cups sugar, plus extra for coating cooked donuts
  • 1 cup mashed, cooked butternut squash
  • ½ cup buttermilk
  • 2 tablespoons butter, softened
  • 2 teaspoons vanilla extract
  • 3½ cups all-purpose flour
  • 1½ teaspoons baking soda
  • 1¼ teaspoons ground nutmeg
  • 1 teaspoon baking powder
  • 1 teaspoon Bakewell Cream*
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • Oil for deep-fat frying
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