Cinnamon Sugar Pumpkin Donuts

Learn to make the perfect fried donuts with my two secret techniques and you will never want to buy store-bought donuts again. These cinnamon sugar pumpkin donuts are yeast-raised and made with pumpkin puree and pumpkin spice

Table of Content

• About these donuts
• Ingredients and substitutes
• Step by step instructions
• Frequently asked questions
• You may also like
• Printable Recipe
• Join the conversation

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Donuts are a treat at any time of the year. We made more donuts during the Halloween/thanksgiving and during the Jewish festival for Hanukah. The Hanuka donuts are the traditionally filled jam doughnuts often called Sufganiyot. Of course, let's not forget there are also cake-based baked donuts.

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 with 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.

About these donuts

The recipe is simple and easy and the process is similar to making bread. Yeast doughs need a little bit of kneading love so use your stand mixer (I usually make small batches like these by hand). The main difference is that unlike bread we deep fry these rather than bake them.

If you see below, I have given you a recipe for only 12 donuts. Donuts are best eaten within 8 to 10 hours. After that? Well, they tend to dry out. So, make it twice but make it fresh.

If you do have extra donuts, don't leave them on the countertop. Place them in a ziplock bag and into the freezer, yes freezer. When you are ready to eat a donut - take it from the freezer to the microwave - and warm it 20 seconds on high. Check to see if you need more. Usually, 30 secs does the trick in our microwave. Also, the moisture from the condensation works to keep the donut soft and moist.

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My secret to perfect fried donuts

I have two secrets to share with you today for making my donuts. Often people hate making fried donuts, and that's because they are not easy to handle. I agree. Well, here's my secret.

1. Keep the dough soft, elastic, and slightly sticky. The softness in the mixture (not extra butter) will produce a melt in your mouth donuts when fried. I admit that soft dough is more difficult to handle. So that's why I have a second tip for you.
2. Chill the donuts before you fry them. Trust me on this little trick. Chilling the dough makes it more stable. That butter, eggs, sugar, and flour all get a chance to relax. As a result, you can pick up the dough, and it won't fall apart even though it is puffed up.

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Ingredients and substitutes

• Yeast - I like to use instant dry yeast because I've always had great success with it.
• 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 work just as well. If you do use water, you may need a little more flour in this recipe. Check for the consistency of dough when making bread not the amount of flour.
• Sugar - A good white sugar works great in this recipe, but you can certainly try brown or other.
• Flour - I always use all-purpose flour but you can also use bread flour for a softer texture.
• 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 really brings out that flavor in these donuts. Feel free to reduce or omit.

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Step by step instructions

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• Yeast - In a bowl of a stand mixer with the hook attachment, combine warm milk, sugar, and instant dry yeast. (you can also knead this by hand). Let rest for 3 to 5 minutes until foamy.
  Tip - it is not necessary to activate instant yeast but I always like to ensure my yeast is good and water is the right temperature by activating it. This way I don't waste ingredients
• Wet Ingredients - To the prepared yeast mixture add the egg, pumpkin puree,  vanilla, and butter.
• Dry ingredients - In a bowl combine flour, salt, pumpkin spice, and grated nutmeg. Combine well

Dough

• Add the wet ingredients into the dry ingredients - Yeast mixture to flour mixture.
• Combine well until all the flour is incorporated. Then knead for 3 minutes on the stand mixer or 5 minutes by hand.
  Tip - Avoid adding too much extra flour when kneading. We want a soft, elastic, slightly sticky dough
• Place the dough in an oiled bowl and let rise for 60 to 90 minutes or until double in volume.

Roll and cut donuts

• After an hour, the dough should have been doubled in volume.
• Transfer to a well-dusted work surface. Degas/delate then shape into a ball again.
• On a lightly floured 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.
• Transfer the donuts to a baking tray that has been lined with parchment paper and dusted with flour.
  Tip - The flour will prevent the donuts from sticking to the parchment paper.
• Gather the remaining dough and cut-outs into a ball. Roll again using as little flour as possible to make the donuts.
  Tip - Keep some donut holes for testing the temperature of the oil. Alternatively, you can use a thermometer.

Prove the donuts

• Cover the baking tray with a clean kitchen cloth to prevent the donuts from drying.
• Place the donuts in the fridge for about 45 minutes to an hour to prove again.
• They will rise and be cold but easier to handle when chilled.

Deep fry donuts

• Pour oil in a heavy pot or deep fryer and bring to about 350 °F
  • 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.
• Gently add the cold donuts to the oil -
  Tip - Add two to three depending on the size of your skillet. If you add too many it will lower the temperature of the oil which will lead to the donuts becoming too oily.
• Let the donut cook 30 seconds, then flip, and cook on the other side for another 30 seconds. This way you will get an even color on both sides.
• Continue to cook gently turning as necessary until golden brown.
  Tip - if the oil is too hot the donuts will brown quickly but still be raw inside so find that optimum temperature that works/
• Remove and drain on a paper hand towel.

Dust with 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.
  Tip - the donuts must be hot so the cinnamon sugar will stick the oil still 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 with cinnamon sugar again.

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Frequently asked questions

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You may also like

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Printable Recipe

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