Glazed Pumpkin Donuts
Fluffy yeasted donuts made with pumpkin puree and pumpkin spice. Dipped in a pumpkin spice vanilla glaze.
Servings 16 small donuts, approx
Equipment
- dutch oven for frying
- stand mixer to knead the dough
Ingredients
Pumpkin Donut
- 60g or ¼ cup whole milk warmed slightly
- 2 teaspoons active dry yeast
- 455g or 3 ½ cups all purpose flour
- 150g or ⅔ cup pumpkin puree
- 66g or ⅓ cup brown sugar
- 2 large eggs
- ½ teaspoon fine sea salt
- 1 teaspoon pumpkin spice
- 1 teaspoon pure vanilla extract
- 57g or ¼ cup unsalted butter overly softened or partially melted
Pumpkin Spice Glaze
- 180g powdered sugar sifted if lumpy (use one made with tapioca starch rather than cornstarch)
- ½ teaspoon pumpkin spice
- Pinch fine sea salt
- 1 teaspoon pure vanilla extract
- 2-4 tablespoons milk depending how thick you want the glaze
Instructions
- Make the pumpkin dough: set the milk in the bowl of a stand mixer and sprinkle the yeast over it and whisk gently. Leave to bloom and dissolve for just a few minutes. To the bowl, add the flour, pumpkin puree, eggs, sugar, and salt. Affix the dough hook and begin kneading on low. When the dough starts to come together around the hook, add the butter, vanilla and pumpkin spice. Then knead until the dough fully cleans the bowl and is in a mound around the hook. Transfer to an oiled bowl, toss around the bowl to coat in oil then cover to seal and let rise. I usually make this the night before frying and leave it at a cool room temperature for 1.5-2 hours then stick it in the fridge overnight.
- Cut out the donuts: on a floured countertop, roll out the dough to about a half inch thickness. Use a donut cutter or a combination between a biscuit cutter and a piping tip (a big one, use the bottom of it) to cut out donut shapes. Set them on a parchment lined cookie sheet or keep them on the counter if you’re rolling close to your stove. After you’ve cut out the first donuts, you’ll need to re-roll out the dough but it will be stiffer. Give it 5-10 minutes of rest then roll and punch out the shapes. Cover the donuts with a tea towel and let rise for at least 30 minutes, until puffy.
- Fry the donuts: fill a heavy pot (like a dutch oven) with oil until it’s about 3-4 inches high. Set over medium high heat. The pot will take awhile to heat and it needs to reach 360 F before frying any of the donuts, keep a thermometer nearby and check it often when it’s getting close. Once you are at 360 F, line a plate or cookie sheet with paper towels. Carefully lower a donut in, frying just four at a time. Use a kitchen spider to flip the donuts once they are golden on the bottom. Flip twice more until they are a deep golden on top and bottom. Transfer to the paper towels so it can catch the excess oil. Repeat with all the donuts.
- Glaze: the donuts should be somewhat cool before you glaze them so wait 10 minutes after frying (you can dip them in while hot; the glaze will melt all over the donuts). Whisk together the powdered sugar, pumpkin spice, and salt. Add two tablespoons of milk and the vanilla and whisk, add more milk as needed: you’re looking for a pourable glaze. If instead you’d like a thick glaze applied to just the top, avoid adding too much milk and keep it thick (though you’ll probably need to make more). Dip the donuts face down into the glaze and set on a parchment lined pan to cool and set. Enjoy warm or at room temperature! Donuts are best eaten the day of frying.