Simple Delicious Butternut Squash Doughnuts

Clean, simple ingredients are the foundation for these amazing doughnuts. The squash flavor is complemented by just enough spice, and our all-purpose flour has just the right amount of protein for a light cake texture. We suggest coating the doughnuts with sugar, powdered sugar, or a light icing. Cook the squash until very soft. If desired, canned pumpkin puree can be used in place of the squash.

Butternut Squash Doughnuts

Ingredients

2 large (114g) eggs

1 cup (200g) sugar

1 cup (225g) mashed cooked butternut squash OR canned pumpkin

1/2 cup (64g) vegetable oil

1 Tbsp. (14g) vanilla extract

4 cups (480g) Panhandle Milling Organic All-purpose Flour

1 Tbsp. (18g) baking powder

½ tsp. (3g) salt

2 tsp. (6g) pumpkin pie spice

Oil for deep-fat frying

Optional: Confectioners’ sugar or additional sugar

Directions

• Combine the eggs, sugar, squash, butter, and vanilla in a bowl.
• Combine the dry ingredients.
• Add the dry mixture to the squash mixture and knead for about 1 minute. Rest the dough for 10-15 minutes.
• Turn onto a heavily floured surface; roll to 1-inch thickness. Cut with a 2-1/2-in. doughnut cutter.
• In an electric skillet or deep-fat fryer, heat 2-inch oil to 350°.
• Fry doughnuts, a few at a time, until golden brown on both sides, 1-2 minutes per side.
• Drain on paper towels. Dust with sugar or icing if desired.