Goin' Donuts! Artisanal Donut Craze in Vermont
The Green Mountain state is bursting with artisanal doughnuts—here’s where to find them.
Move over, cider donuts. These savory squash circles are perfect for fall.
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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