Pumpkin Buttermilk Doughnuts - cooking recipe

Ingredients

3 1/2 cups sifted all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 cup butter, room temperature
3/4 cup sugar
2 large eggs
2/3 cup pumpkin puree
2/3 cup buttermilk
1/2 cup firmly packed brown sugar
1/2 cup sugar
vegetable oil (for deep frying)

Preparation

Resift flour with baking powder, soda, salt, cinnamon and ginger into medium bowl.
Cream butter in large bowl until fluffy.
Gradually add 3/4 cup sugar and beat until fluffy, about 6 minutes.
Add eggs, one at a time, beating well after each addition.
Beat in 1/4 cup dry ingredients.
Add pumpkin and buttermilk and mix until thoroughly combined.
Add remaining dry ingredients and stir until just blended (dough will be slightly sticky).
Cover and refrigerate atleast 3 hours or overnight.
Combine brown sugar and 1/2 cup sugar in paper bag; set aside.
Roll dough out on lightly-floured surface to thickness of 1/4 to 1/3 inch.
Using lightly-floured 3 1/2 inch round doughnut cutter, cut out doughnuts and holes.
Transfer to floured board as they are cut.
Gather up scraps and repeat.
Let stand 10 minutes.
Heat 4 inches oil in deep fryer to 360F.
Add 1/4 of doughnuts and holes and cook until golden-brown, turning once, about 5 minutes.
Transfer to paper towels using slotted spoon and drain 3 minutes.
Immediately transfer to paper bag with sugar and shake to coat.
Arrange on racks.
Repeat until all doughnuts have been fried and coated with sugar.
Can be prepared 1 day ahead.
Store airtight.