Frosted Pumpkin Doughnuts

Ingredients

• 2 teaspoons double-acting baking powder 
• 1 teaspoon baking soda 
• 2 tablespoons butter softened
• 1 cup pumpkin puree canned
• 3 cups powdered sugar 
• 2  eggs 
• 1 tablespoon evaporated milk 
• 4.5 cups flour all-purpose
• 0.5 teaspoon ground cinnamon 
• 0.5 teaspoon nutmeg 
• 1 tablespoon juice of lemon 
• 36 servings cooking oil for deep-fat frying
• 2 tablespoons orange juice 
• 1 teaspoon orange zest grated
• 0.5 teaspoon salt 
• 1 cup sugar 

Equipment

• bowl
• frying pan
• paper towels

Directions

1. In a large bowl, beat eggs, sugar and butter until smooth. Beat in pumpkin and lemon juice.
2. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg; gradually add to pumpkin mixture alternately with milk. Cover and refrigerate for 2 hours.
3. Turn onto a lightly floured surface; knead 5-6 times.
4. Roll to 3/8-in. thickness.
5. Cut with a lightly floured 2-1/2-in. doughnut cutter.
6. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry , a few at a time, until golden brown on both sides.
7. Drain on paper towels.
8. Combine frosting ingredients; spread over cooled doughnuts.