If you do not have a doughnut cutter, use a 3-inch cookie cutter to cut out the doughnuts and a 1-inch cookie cutter to cut out the centers.

　　

Ingredients

makes about 14 3-inch doughnuts and 14 doughnut holes

　　2 3/4 cups all-purpose flour, plus more for the work surface

　　4 teaspoons baking powder

　　1/4 teaspoon table salt

　　1 teaspoon ground cinnamon

　　3/4 teaspoon ground allspice

　　1 tablespoon minced orange zest

　　1 cup fine cornmeal

　　3 large eggs, lightly beaten

　　1/2 cup granulated sugar

　　1/2 cup sweetened condensed milk

　　1 cup Pumpkin Puree (page 571), or canned

　　4 tablespoons unsalted butter, melted

　　8 cups vegetable oil, for frying

　　1/4 cup confectioners’ sugar

　　

Step 1

Sift the flour, baking powder, salt, 1/2 teaspoon cinnamon, and allspice together into a large bowl. Add the orange zest and cornmeal; mix until combined. Set aside.

　　

Step 2

In an electric mixer fitted with the paddle attachment, beat the eggs and 1/4 cup granulated sugar until the mixture is pale yellow, about 5 minutes. Add the condensed milk, and beat well. Add the pumpkin and melted butter, and beat until combined. Add the reserved flour mixture, and mix until the dough holds together. Cover the dough with plastic wrap, and refrigerate overnight.

　　

Step 3

Heat the vegetable oil in a large, deep pan over medium heat until a deep-fry thermometer reads 365°F.

　　

Step 4

While the oil is heating, roll out the dough on a lightly floured surface to about 1/3 inch thick. Using a 3-inch doughnut cutter, cut out doughnuts, and set aside. Reroll the scraps of dough, and continue to cut out more doughnuts. Mix together the remaining 1/2 teaspoon cinnamon and 1/4 cup sugar in a small bowl, and set aside.

　　

Step 5

Add 4 doughnuts to the hot oil; fry until golden brown, about 1 1/2 minutes. Turn the doughnuts over; fry until golden brown, about 1 minute more. Transfer to several layers of paper towels to drain. Repeat until all the doughnuts have been fried.

　　

Step 6

Roll half the warm doughnuts, 1 at a time, in cinnamon sugar to coat. Transfer to a serving platter. Dust the remaining doughnuts with confectioners’ sugar. Transfer to the serving platter. Serve warm.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.