BUTTERNUT SQUASH DOUGHNUTS
My mother and I used to make several batches of these cake doughnuts at a time. They're not only different, they're delicious, too!
Provided by Taste of Home
Time 35m
Yield about 2 dozen.
Number Of Ingredients 16
Steps:
- In a bowl, combine the eggs, sugar, squash, buttermilk, butter and vanilla. Combine the dry ingredients; add to squash mixture and mix well. Cover and refrigerate for 2 hours (dough will be very soft)., Turn onto a heavily floured surface; roll to 1/2-in. thickness. Cut with a 2-1/2-in. doughnut cutter. In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. , Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Dust with sugar if desired.
Nutrition Facts :
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Nathan Behailu
[email protected]Overall, I thought these doughnuts were just okay. They weren't bad, but they weren't amazing either.
Shannon Stephens
[email protected]The doughnuts were a bit too oily for my taste.
Trenil Cummings
[email protected]I had some trouble getting the doughnuts to rise properly. I think I might have overmixed the batter.
Hamza Malhi
[email protected]The doughnuts were a bit dense for my liking, but they were still tasty.
Maeve Bauserman
[email protected]I found that the doughnuts were a bit too sweet for my taste, so I reduced the amount of sugar in the glaze.
Myah Hernandez
[email protected]These doughnuts are a great way to use up leftover butternut squash.
Rupesh Mahato
[email protected]I was a bit skeptical about using butternut squash in doughnuts, but I'm so glad I tried it. The flavor is subtle and delicious.
Areeb Israr
[email protected]The doughnuts turned out perfectly golden brown and cooked evenly throughout.
Zisc_YT
[email protected]I love how easy these doughnuts are to make. I was able to whip up a batch in no time.
Lauren Rodriguez
[email protected]These doughnuts were a hit with my family! They're so moist and flavorful, and the glaze is the perfect finishing touch.