Pumpkin Doughnuts with Spiced White Chocolate Dipping Sauce

A quick batter spiked with pumpkin puree and served with the most luscious white chocolate dipping sauce. Don't forget to serve with espresso martinis

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

-Fill a large pot with enough oil to be about 2 inches deep and turn it to medium low heat. Bring the oil to 350*F and keep adjusting the temperature to maintain 350* -Place 1 cup of sugar and 2 tbs cinnamon into a large bowl. Mix and set aside. -Sift the flour, baking powder, baking soda, salt and pumpkin pie spice into a medium bowl and set aside. -In a large bowl, whisk the eggs and sugar together until they are fairly light and fluffy. Add the remaining ingredients and whisk well to combine. -Add the sifted flour to the wet mixture and using a spoon or spatula, fold the ingredients together just until they are fully combined. Careful not to over mix the batter at this point. -Using a spoon or ice cream scoop and working in batches of 5-7, drop even sized balls of the batter into the oil. Fry the doughnuts for 3 minutes, then flip and continue to cook another 3-4 minutes. You can check to make sure the doughnuts are done by cutting one in half to make sure its fully cooked. Remove the cooked doughnuts onto a plate lined with paper towel and cool for one minutes before tossing into the cinnamon sugar to completely coat -Serve the doughnuts warm alongside the dipping sauce.

Step 2

-Place all ingredients into a pot and place over medium heat. Whisk well and once it comes to a boil, throw in the white chocolate and let it sit for 2 minutes. -Whisk the white chocolate into the cream mixture to combine well. -Pour into desired serving container and serve warm.