Fried Pumpkin Donuts
Calories: 8
Adjust Servings Here: 20 Donuts
Description
These soft and fluffy fried pumpkin donuts are made with pumpkin puree, warm spices, and a yeast-raised dough. Finish them with melted butter and cinnamon sugar or dip them in a simple maple glaze. Make one or divide the batch and enjoy both!
Ingredients
Donut dough
- 500 g (4 cups) Bread flour or 50% bread and 50% All-purpose flour
- 1 tsp Pumpkin spice
- ¼ tsp Nutmeg
- ½ tsp Salt
- 120 ml (½ cups) Warm milk (110F)
- 9 g (2¼ tsp) Instant dry yeast
- 30 g (2 tbsp) Sugar
- 100 g (2 large) Egg
- 120 g (½ cup) Pumpkin puree
- 60 g (4 tbsp) Unsalted butter soft room temperature
- 1 tsp Vanilla extract
Deep frying
- 1 ltr (4 cups) Cooking oil
Cinnamon sugar
- 200 g (1 cups) Sugar
- 2 tbsp Ground cinnamon
Maple Glaze
- 250 g Powdered sugar
- 2 tbsp Soft Butter
- 2 - 4 tbsp Maple syrup
Instructions
- Make the dough – Combine the flour, pumpkin spice, nutmeg, and salt in a bowl. In the bowl of a stand mixer fitted with the dough hook, combine the warm milk, yeast, sugar, eggs, pumpkin puree, softened butter, and vanilla. Add the dry ingredients and knead on medium speed for 6 to 8 minutes, until smooth, elastic, and slightly sticky.Pro tip: Don't add too much extra flour. A soft dough makes lighter, fluffier donuts.500 g Bread flour, 1 tsp Pumpkin spice, ¼ tsp Nutmeg, 1/2 tsp Salt, 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
- First rise – Transfer the dough to a lightly oiled bowl, cover, and leave in a warm place for 60 to 90 minutes, or until doubled in volume.
- Roll and cut – Transfer the dough to a lightly floured work surface and roll to about ¼-inch thick. Cut with a 3-inch round cutter and use a small cutter to make the center holes.
- Second rise – Place each donut on an individual piece of parchment paper. Arrange on a baking tray, cover loosely, and proof for 45 to 60 minutes, until light and puffy.Pro tip: Individual parchment pieces let you transfer the soft proofed donuts into the oil without deflating them.
- Deep fry – Heat the oil to 350°F (175–180°C). Carefully lower the donuts into the oil using the parchment. Remove the parchment once it releases. Fry in small batches for 2 to 3 minutes per side, until puffed and golden. Remove with a slotted spoon and drain.Pro tip: Keep the oil between 350–365°F (175–185°C). Oil that's too cool makes greasy donuts; too hot browns them before the centers cook. This matches the frying range in your existing recipe.1 ltr Cooking oil
- Cinnamon sugar coating – Combine the sugar and cinnamon in a shallow bowl. Lightly brush the warm donuts with melted butter, then toss in the cinnamon sugar until evenly coated.200 g Sugar, 2 tbsp Ground cinnamon
- Maple glaze – Combine the powdered sugar, softened butter, and maple syrup until smooth. Let the donuts cool, then dip the tops into the glaze. Place on a wire rack and leave until the glaze sets.250 g Powdered sugar, 2 tbsp Soft Butter, 2 - 4 tbsp Maple syrup
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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