Description
These soft maple-glazed pumpkin donuts are warm, soft, and packed with pumpkin flavor before they are finished with a sweet, spiced maple glaze.
Ingredients
Units
Scale
Pumpkin Donut Dough
- 5 1/2 cups all-purpose flour
- 1 cup warm milk
- 1 packet or 2 1/4 tsp of instant yeast
- 1/2 cup sugar
- 3 eggs
- 1 tsp salt
- 1/2 cup butter, softened
- 3/4 cup pumpkin puree
- 1 tsp vanilla or vanilla bean paste
- 48 oz vegetable oil
Spiced Maple Glaze
- 2 cups of powdered sugar
- 1/4 cup of milk
- 1/4 cup maple syrup
- 1 tsp vanilla extract or vanilla bean paste
- 2 tsp pumpkin spice
Instructions
- Make dough. Heat milk in the microwave or over the stovetop on medium heat until lukewarm (about 105-115ºF). Whisk the yeast and sugar into the warm milk and let it sit for 10 minutes.
- Pour the yeast mixture into a stand mixer with a hook attachment. Mix in eggs, butter, pumpkin puree, pumpkin pie spice, salt, and flour.
- Beat on medium speed for a couple of minutes. If the dough is too sticky to work with, add 1 tbsp of flour until it reaches a workable dough. It will be a stickier dough, but you should be able to work with it.
- Increase the mixer speed to medium-high and knead the dough for 8-10 minutes. Or you can transfer to a floured surface and knead with your hands.
- Oil a medium bowl and place the dough ball at the bottom. Cover with plastic wrap and place in a warm, dry place to rise for 1 hour. It should double in size.
- Punch the dough down and turn it out onto a floured countertop or cutting board. Gently roll into a large rectangle until the dough is about 1/2-inch thick. Cut out rounds and cut out centers. Place each donut on a small parchment square to rise for 30 minutes.
- Heat oil in a Dutch oven or pot. Use a thermometer to track temperature. The temperature should be 350ºF.
- While the oil is heating up, make the maple spiced glaze. In a medium mixing bowl, add maple syrup, powdered sugar, milk, pumpkin pie spice, and vanilla bean paste. Whisk until smooth. If the glaze looks too thick, add 1 tbsp of milk at a time until you reach the desired consistency.
- Gently place 2-3 donuts with parchment paper in the oil. Carefully remove the parchment paper by grabbing it with a pair of tongs. (You don’t want to overcrowd the pan because it will reduce the temperature of the oil in the pot.)
- Fry on each side for 3-4 minutes until golden brown. Place cooked donuts on a baking tray lined with a wire rack. Dip the tops of the donuts in the powdered sugar glaze. (It helps to have extra hands in the kitchen for this step. But if you don’t, we recommend glazing the cooked donuts after you flip the donuts for the second 4-minute baking increment.)
- Place the glazed donuts back on the wire rack and let them cool for a couple of minutes until they are no longer hot. Store leftovers at room temperature for 1-2 days. Best if eaten within 24 hours. (We don’t recommend storing them in the fridge. They will dry out.)
- Prep Time: 30 minutes
- Rise Time: 1 hour 30 minutes
- Cook Time: 30 minutes