3-1/2 cups flour
4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
1 cup sugar
3 tbsps soft butter
2 egg yolks
1 tsp vanilla
1/2 cup plus 1 tbsp buttermilk
1 cup pumpkin puree
Blend all dry ingredients together.
In a mixer, cream butter and sugar. Add eggs and vanilla.
Add 1/2 of the flour mixture, mix well. Add buttermilk. Add second half of flour mixture.
Refrigerate dough a minimum of 3 hours.
Roll out about 1/2″ thick. Cut into small rounds.
Fry in oil at 365-370 degrees for about 2 minutes
Roll in a mixture of 1 cup sugar and 1 tbsp cinnamon.
Unfried “pucks” of donuts may be froze 3-6 months.