For the donuts
- 120 ml Warm milk (110F)
- 1 1/2 tsp Instant dry yeast
- 3 tbsp Sugar
- 260 grams All-purpose flour
- 60 grams All-purpose flour for kneading
- 1/2 tsp Salt
- 1 tsp Pumpkin spice
- 1/4 tsp Nutmeg
- 15 grams Butter
- 1 Egg (large)
- 1 tsp Vanilla extract
- 60 grams Pumpkin puree
- 1/2 cup Sugar
- 1/2 tsp Cinnamon you can add more or less
In a bowl, combine warm milk, sugar and instant dry yeast.
Let rest for 3 to 5 minutes until foamy.
Add the wet ingredients into the dry ingredients - Yeast mixture to flour mixture.
Combine well with a wooden spoon, or use an electric mixer with paddle attachment.
When all the dry flour is incorporated - knead for 3 to 5 minutes.
You can do this in the mixer or by hand on a floured surface, using the extra flour for kneading.
Transfer to a floured surface and bring it all together.
The dough should be soft and elastic. Slightly sticky not too much
(as shown in the video).
Place dough in an oiled bowl.
Wrap with plastic/cling wrap.
Set in a warm place to prove for an hour 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.
Gather into a ball and roll with a rolling pin dusted with flour as needed.
Roll to about 1/4 inch thickness.
Cut disc using a 3-inch cookie cutter.
Use a 1/2 inch cookie cutter for the center hold.
Transfer the donuts on to a baking tray that has been lined with parchment paper and dusted with flour.
Gather the remaining dough in a ball.
Roll again using as little flour as possible until all the dough is used up.
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 skillet or deep fryer, make sure you have enough oil so the donuts will be at least half immersed in oil when puffed.
You want the oil hot but not too hot - (see notes above).
Gently add the cold donuts to the oil - you can add two to three depending on the size of your skillet.
Let the donut cook 30 seconds then flip so it puffs on both sides.
Continue to cook gently turning as necessary until golden brown.
Remove and drain on a paper hand towel for a minute.
Dust with cinnamon sugar
Combine the cinnamon and sugar in a small tray or bowl.
Drop the hot donut into the cinnamon sugar while still warm so it sticks to the donuts.
If you wait too long the cinnamon sugar won't stick.
You can brush cooled donuts with melted butter then dust with cinnamon sugar.
Calories: 153kcal | Carbohydrates: 31g | Protein: 2g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 16mg | Sodium: 112mg | Potassium: 43mg | Fiber: 0g | Sugar: 14g | Vitamin A: 830IU | Vitamin C: 0.3mg | Calcium: 10mg | Iron: 1.2mg