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2. In an electric mixer fitted with the paddle attachment, beat the eggs and ¼ cup granulated sugar until the mixture is pale yellow, about 5 minutes. Add the condensed milk, and beat well. Add the pumpkin and melted butter, and beat until combined. Add the reserved flour mixture, and mix until the dough holds together. Cover the dough with plastic wrap, and refrigerate overnight.

3. Heat the vegetable oil in a large, deep pan over medium heat until a deep-fry thermometer reads 365°F.

4. While the oil is heating, roll out the dough on a lightly floured surface to about 1/3 inch thick. Using a 3-inch doughnut cutter, cut out doughnuts, and set aside. Reroll the scraps of dough, and continue to cut out more doughnuts. Mix together the remaining ½ teaspoon cinnamon and ¼ cup sugar in a small bowl, and set aside.

5. Add 4 doughnuts to the hot oil; fry until golden brown, about 1½ minutes. Turn the doughnuts over; fry until golden brown, about 1 minute more. Transfer to several layers of paper towels to drain. Repeat until all the doughnuts have been fried.

6. Roll half the warm doughnuts, 1 at a time, in cinnamon sugar to coat. Transfer to a serving platter. Dust the remaining doughnuts with confectioners’ sugar. Transfer to the serving platter. Serve warm.

yogurt-nut oat bread

MAKES ONE 8-INCH LOAF

To store, wrap the loaf tightly in plastic; refrigerate for up to 1 week, or freeze for up to 2 months.

Cooking spray

2 cups all-purpose flour

¾ cup whole-wheat flour

1½ teaspoons coarse salt

1 teaspoon cream of tartar

1 teaspoon baking soda

1 teaspoon baking powder

¾ cup walnuts, toasted and chopped

¾ cup hulled sunflower seeds, toasted, plus 3 tablespoons for topping

½ cup steel-cut oats

½ cup oat or rice bran

1¼ cups low-fat (1 percent) milk

1 cup plain low-fat yogurt

1. Preheat the oven to 350°F. Coat an 8 × 4-inch loaf pan with cooking spray. Into a large bowl, sift together the flours, salt, cream of tartar, baking soda, and baking powder. Stir in the nuts, sunflower seeds, oats, and bran. In a separate bowl, whisk together the milk and yogurt, then stir into the flour mixture just until combined.

2. Spoon the batter into the prepared pan, and smooth the top with the back of the spoon. Sprinkle the remaining 3 tablespoons sunflower seeds evenly over the top.

3. Bake until golden on top and pulling away from the pan, about 1 hour 10 minutes. Remove from the oven; immediately invert onto a wire rack to remove the pan. Reinvert; let cool completely before slicing.

sweet potato rolls

MAKES 20

You will need about 2 medium sweet potatoes to obtain 2 cups cooked flesh. We like the flavor of roasted potatoes best, but you could also use boiled or steamed potatoes. Before using, peel and discard the skins.

¼ cup warm water

1 envelope active dry yeast (1 scant tablespoon)

1 cup milk

1/3 cup unsalted butter

½ cup sugar

1½ tablespoons coarse salt

1 teaspoon ground cardamom

2 cups cooked sweet potatoes (about 2 medium)

1 teaspoon fresh lemon juice

1 large egg, lightly beaten

7 cups sifted all-purpose flour

Vegetable oil, for bowl

Melted butter, for brushing

1. Place the warm water in a small bowl, and sprinkle with the yeast. Let stand until the yeast is dissolved and mixture is foamy, about 7 minutes.

2. In a small saucepan, heat the milk over medium heat just until it begins to steam and bubble around the sides. Remove from heat; add the butter, and stir until melted and combined. Stir in the sugar, salt, and cardamom. Let cool slightly.

3. Preheat the oven to 400°F. Line a baking sheet with parchment paper; set aside. Combine the sweet potatoes and lemon juice in the bowl of an electric mixer fitted with the paddle attachment; beat until smooth, 2 to 3 minutes. Beat in the egg and milk and yeast mixtures until smooth.

4. Switch to the dough hook attachment. Add the flour, 1 cup at a time, beating until a stiff dough forms. Continue kneading the dough on