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YIELD: 11 dozen
| 1 lb. 14 oz. | cake flour |
| 1 lb. 14 oz. | bread flour |
| 3 lb. 12 oz. | wheat flour |
| 4 lb. | organic cane sugar |
| ½ cup | baking powder |
| 2 Tbsps. | cinnamon |
| 2 tsps. | nutmeg |
| 2 tsps. | salt |
| 1 qt. | pumpkin (solid pack) |
| 2 qt. | soy milk |
| 8 oz. | zero trans fat vegan margarine |
| 1½ oz. | vanilla |
| as needed for coating: cinnamon, nutmeg, sugar cane or maple syrup | |
| additional for coating: shredded coconut, crushed nuts, (food coloring can be added, as in photo) | |
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Scale all ingredients and mix (using Hobart-type mixer) for 1 minute on low speed; and 2 minutes on high speed setting.
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Let batter rest for 5-10 minutes.
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Place batter on automatic doughnut machine and squeeze batter doughnuts into fryer at 370°F to 375°F; remove from fryer when formed.
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Let doughnuts cool for 5-10 minutes.
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Roll doughnuts in cinnamon/nutmeg/sugar cane or maple syrup.
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Finish with a sprinkling of shredded coconut, nuts, or maple syrup.
Recipe and Photo: Williams College
