Pumpkin Donuts fried in oil are as tasty as they are easy to make. Pumpkin puree and pumpkin spice are added to the dough to give them the flavors of fall. These are then coated with cinnamon sugar.
Table of Content
I am not a huge fan of deep-fried food but when it comes to donuts? these are always the exception. There is something irresistible about a deep-fried donut that is not the same as baked donuts.
Did you know that making homemade donuts is easier than you think? Really, it's not as hard as people imagine. But you must have a good recipe, a few tips, and yes, the right technique. Today, I share with you the no-fail method I use every single time.
Why make these donuts
- These are simple and easy light and airy donuts with the flavor of fall.
- Most of the ingredients used in this recipe are easy to find and simple pantry staples.
- These are made with instant yeast instead of sourdough starter so the wait time is much shorter of course.
- Today, I am coating the donuts with cinnamon sugar but you can also drop them in a sugar glaze, or coat them with a chocolate glaze.
- Of course, these are deep-fried so make sure to enjoy them deep-fried.
- These get over in our home quickly but if you do have any leftovers keep them in an airtight container, or paper bag on the counter for 2 days or in the fridge for 3 to 4 days. You can even freeze them in the freezer for up to a month.
Timeline and process
- Prepare the dough - 15 minutes
- Rise - 60 to 90 mins mins
- Roll and shape - 20 mins
- Proof - 45 to 60 minutes
- Deep fry - 20 mins
- Coat - 10 mins
Ingredients and substitutes
- Yeast - I like to use instant dry yeast because I've always had great success with it. And yet, you can certainly use active dry yeast in the same quantity. If you use fresh yeast, you will need about 21 grams for every 2 ¼ teaspoon (one packet) of dry yeast. Also, it's not necessary to activate the yeast, but I like to take the guesswork out and make sure my dough will rise.
- Flour - bread flour makes light and airy donuts with a soft and chewy texture. Of course, you can use all-purpose flour but, if possible, at least use 50% bread and 50% all-purpose.
- Butter - This adds richness to the dough. Do not add more butter as they will become very dark when frying.
- Milk - I love adding a bit of richness to the dough and milk works great in this recipe. Water will also work well. And if you do use water, you may need a little more flour in this recipe.
- Sugar - White sugar works excellently in this recipe. And yet, you can undoubtedly try brown or any other sugar. I think the amount here is just enough for both the inside and out but feel free to add or reduce if you want.
- Pumpkin puree- I am using homemade pumpkin puree but canned works just as well.
- Pumpkin Spice -I'm using homemade pumpkin spice but store-bought works just as well
- Nutmeg - There is nutmeg in the pumpkin spice, and yet I love that extra dash of nutmeg as it brings out that flavor of fall beautifully in these donuts. Feel free to reduce or omit.
- Cinnamon - A mesmerizing spice any time of the year. Use as little or as much as you like. While cinnamon is the most commonly used, one of my other favorites is a dash of cardamom along with the cinnamon. So, try it if you like the flavor of cardamom.
Pumpkin donuts - deep fried
- Dry ingredients - In a large bowl combine flour, salt, pumpkin spice, and grated nutmeg. Combine well
- Wet ingredients - In the bowl of a stand mixer with the hook attachment, combine warm milk (110F), yeast, sugar, eggs, pumpkin puree, butter, and vanilla extract.
Pro tip - use a whisk to ensure everything is well combined especially if you are using fresh baker's yeast like me.
- Wet to dry - Add the flour mixture to the yeast egg mixture and combine on medium-high until all the flour is incorporated. Then, knead on medium speed for 20 to 25 minutes.
Pro tip - Avoid adding too much extra flour when kneading. We want a soft, elastic, slightly sticky dough. - Bowl - Transfer to an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
- Rise - Leave to rise in a warm place for 60 to 90 minutes or until it doubles in volume.
Pro tip - Alternatively, you can also keep the dough in the fridge overnight. Take it out an hour to thaw before rolling.
- Cut - Transfer to a well-dusted work surface. Using a rolling pin, roll to about ¼ inch thickness. Using a 3-inch cookie cutter cut out as many discs as you can. Then use a 1/-inch cookie cutter to make the center hole. Alternatively, you can also use a donut cutter.
Pro tip - if you roll the dough too thin the donuts will not be fluffy. It is best to make fewer yet, light and fluffy donuts than many flat hard donuts. - Tray - Transfer the donuts to a baking sheet that has been lined with parchment paper and dusted with flour.
Pro tip - The flour will prevent the donuts from sticking to the parchment paper. - Proof - Cover with plastic wrap or clean kitchen cloth and let them proof until double in size about 45 to 60 minutes.
Pro tip - Spray the plastic wrap with oil to prevent it from sticking to the rolls. - Deep fry - Pour oil into a heavy pot or deep fryer and bring to about 350 °F. I like to use my dutch oven. Cook the donuts on each side for 2 to 3 minutes until golden. Use a slotted spoon to remove the donuts from the oil and drop them on paper towels to absorb excess oil.
- Tip 1- make sure you have enough oil so the donuts will be at least half immersed in oil when puffed.
- Tip 2- You want the oil hot, but not too hot. When you drop a donut hole it should come up in about 30 seconds, if it comes up too soon means the oil is too hot. Too slow means the oil is too cold. Adjust accordingly.
- Cinnamon sugar - Combine the cinnamon and sugar in a small tray or bowl. Drop the hot donut into the cinnamon sugar, so it sticks to the donuts.
Pro tip - the donuts must be hot so the cinnamon sugar will stick the oil on the donuts. If you wait too long the sugar won't stick. If that happens you can brush cold donuts with melted butter and dust them with cinnamon sugar again.
Tips for Success
- The temperature of milk - It is very important to make sure the milk is warm, not hot or cold. You don't need a thermometer to check - that's just a guide.
- To check if the milk is at the right temperature - just stick your clean little finger in. You should be able to hold it in for a minute if not it's too hot. Best to wait until just warm.
- The temperature of the oil - I know I said the oil has to be around 325 ° F but again, you don't necessarily need a thermometer. Here's how to check if the oil is right. Make mini doughnuts - I divide one doughnut into four and make mini doughnuts. This helps me test the hot oil before and in between batches.
- How to test oil - Add a mini doughnut to test the oil. The doughnut should rise in about 30 secs. If it rises too soon means the oil is too hot and if it takes too long means the oil is not yet hot. Adjust accordingly. Keep an eye on oil temperature as it rises and cools between donuts batches. Adding doughnuts to the oil will cool the oil. So find a balance on how many doughnuts per batch works with your settings.
- Keep the dough soft, elastic, and slightly sticky. The softness in the mixture (not extra butter) will produce melt-in-your-mouth donuts. I admit that soft dough is more difficult to handle. So that's why I have a second tip for you.
How long can you keep these pumpkin donuts?
Leftovers will keep in an airtight container, or paper bag on the counter for 2 days or in the fridge for 3 to 4 days. You can even freeze them in the freezer for up to a month.
What oil is best for frying yeast-raised donuts?
I use canola oil. It has a neutral flavor and a high smoke point. Also, it works best when deep-frying bread and sweet treats like churros and doughnuts.
Can I refrigerate the dough and make them tomorrow?
Yes, just let the dough rise in the fridge. It will continue to prove but at a slower pace. You can roll and cut chilled dough as well. Just make sure to give them sufficient time to rise.
Printable Recipe
Fried Pumpkin Donuts - Cinnamon Sugar
Print Pin Rate Share by Email Share on FB Save GrowCalories: 153kcal
Adjust Servings Here: 20 Donuts
Description
Pumpkin Donuts fried in oil are as tasty as they are easy to make. Pumpkin puree and pumpkin spice are added to the dough to give them the flavors of fall. These are then coated with cinnamon sugar.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Donut dough
- 500 g (4 cups) Bread flour (or 50% bread and 50% All-purpose flour)
- 1 tsp Pumpkin spice
- ¼ teaspoon Nutmeg
- ½ teaspoon Salt
- 120 ml (½ cups) Warm milk (110F)
- 9 g (2¼ teaspoon) Instant dry yeast
- 30 g (2 tablespoon) Sugar
- 100 g (2 large) Egg
- 120 g (½ cup) Pumpkin puree
- 60 g (4 tablespoon) Unsalted butter (soft room temperature)
- 1 tsp Vanilla extract
Cinnamon sugar
- 200 g (1 cups) Sugar
- 2 tablespoon Ground cinnamon
Deep frying
- 1 ltr (4 cups) Cooking oil
Instructions
- Dry ingredients - In a bowl combine flour, salt, pumpkin spice, and grated nutmeg. Combine well500 g Bread flour, 1 tsp Pumpkin spice, ¼ teaspoon Nutmeg, ½ teaspoon Salt
- Wet ingredients - In the bowl of a stand mixer with the hook attachment, combine warm milk (110F), yeast, sugar, eggs, pumpkin puree, butter, and vanilla extract. Pro tip - use a whisk to ensure everything is well combined especially if you are using fresh baker's yeast like me.120 ml Warm milk (110F), 9 g Instant dry yeast, 30 g Sugar, 100 g Egg, 120 g Pumpkin puree, 60 g Unsalted butter, 1 tsp Vanilla extract
- Wet to dry - Add the flour mixture to the yeast egg mixture and combine on medium-high until all the flour is incorporated. Then, knead on medium speed for 20 to 25 minutes.Pro tip - Avoid adding too much extra flour when kneading. We want a soft, elastic, slightly sticky dough.
- Bowl - Transfer to an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
- Rise - Leave to rise in a warm place for 60 to 90 minutes or until it doubles in volume. Pro tip - Alternatively, you can also keep the dough in the fridge overnight. Take it out an hour to thaw before rolling.
- Cut - Transfer to a well-dusted work surface. Using a rolling pin, roll to about ¼ inch thickness. Using a 3-inch cookie cutter cut out as many discs as you can. Then use a ½ inch cookie cutter to make the center hole. Alternatively, you can also use a donut cutter. Pro tip - if you roll the dough too thin the donuts will not be fluffy. It is best to make fewer yet, light and fluffy donuts than many flat hard donuts.
- Tray - Transfer the donuts to a baking tray that has been lined with parchment paper and dusted with flour. Pro tip - The flour will prevent the donuts from sticking to the parchment paper.
- donut cutterProof - Cover with a plastic wrap or clean kitchen cloth and let them proof until double in size about 45 to 60 minutes. Pro tip - Spray the plastic wrap with oil to prevent it from sticking to the rolls.
- Deep fry - Pour oil into a heavy pot or deep fryer and bring to about 350 °F. I like to use my dutch oven. Cook the donuts on each side for 2 to 3 minutes until golden. Use a slotted spoon to remove the donuts from the oil and drop them on paper towels to absorb excess oil. Tip 1- make sure you have enough oil so the donuts will be at least half immersed in oil when puffed.Tip 2- You want the oil hot, but not too hot. When you drop a donut hole it should come up in about 30 seconds, if it comes up too soon means the oil is too hot. Too slow means the oil is too cold. Adjust accordingly.1 ltr Cooking oil
- Cinnamon sugar - Combine the cinnamon and sugar in a small tray or bowl. Drop the hot donut into the cinnamon sugar, so it sticks to the donuts. Pro tip - the donuts must be hot so the cinnamon sugar will stick the oil on the donuts. If you wait too long the sugar won't stick. If that happens you can brush cold donuts with melted butter and dust them with cinnamon sugar again.200 g Sugar, 2 tablespoon Ground cinnamon
Recipe Notes & Tips
- The temperature of milk - It is very important to make sure the milk is warm, not hot or cold. You don't need a thermometer to check - that's just a guide.
- To check if the milk is at the right temperature - just stick your clean little finger in. You should be able to hold it in for a minute if not it's too hot. Best to wait until just warm.
- The temperature of the oil - I know I said the oil has to be around 325 ° F but again, you don't necessarily need a thermometer. Here's how to check if the oil is right. Make mini doughnuts - I divide one doughnut into four and make mini doughnuts. This helps me test the hot oil before and in between batches.
- How to test oil - Add a mini doughnut to test the oil. The doughnut should rise in about 30 secs. If it rises too soon means the oil is too hot and if it takes too long means the oil is not yet hot. Adjust accordingly. Keep an eye on oil temperature as it rises and cools between donuts batches. Adding doughnuts to the oil will cool the oil. So find a balance on how many doughnuts per batch works with your settings.
- Keep the dough soft, elastic, and slightly sticky. The softness in the mixture (not extra butter) will produce melt-in-your-mouth donuts. I admit that soft dough is more difficult to handle. So that's why I have a second tip for you.
Nutrition Information
Calories: 153- kcalCarbohydrates: 31- gProtein: 2- gFat: 1- gSaturated Fat: 0- gCholesterol: 16- mgSodium: 112- mgPotassium: 43- mgFiber: 0- gSugar: 14- gVitamin A: 830- IUVitamin C: 0.3- mgCalcium: 10- mgIron: 1.2- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Natalie
These donuts look absolutely delicious. So flavorful. I love cinnamon this time of year. My kiddo loves fried donuts so I'll be making him these for sure. Saving.
Veena Azmanov
Thank you, Natalie. Let me know how your kids enjoyed these.
Tammy
Ooh my! I've got to admit nothing compares to a fried donut. It's just the ultimate treat...I've gained a few pounds just looking at these beauties but I'm totally ok with that! Wish I had one...maybe two for the morning 😉
Veena Azmanov
I hear you, Tammy. I love fried food too. Love pumpkin donuts.
Dan Zehr
Wow, I want to eat it every day! I'm sure this is very tasty. This is a great recipe for me.
Veena Azmanov
Thank you, Dan
Marisa Franca
Okay, I have a confession to make. I really don't care for cake donuts I prefer the fried. I think they are lighter although the oil makes them richer. Oh, yes!! Fried donuts are without a doubt my favorite. Then just sprinkle some cinnamon sugar on them and I'm a happy camper. Now making them pumpkin just adds to their desirability.
Veena Azmanov
I hear you, Marisa. I love them both cake as well as fried but if I had to choose I'd choose fried too! I love fried food.
Mahy Elamin
Oh yum! My whole family would go crazy for these! Wow and wow, this is so delicious and it makes my mouth watering
Veena Azmanov
Thanks Mahy. I hope you try these.