Cinnamon Sugar Fried 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 always a perfect way to welcome fall. They also make a great treat for Halloween or Thanksgiving. With pumpkin spice in the dough and dusted with cinnamon sugar these fried treats are irresistible.
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Servings: 12 Donuts
Calories: 153kcal
Equipment
- Kitchen Scale
- Stand Mixer
Ingredients
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
For coating
- 1/2 cup Sugar
- 1/2 tsp Cinnamon you can add more or less
Instructions
Activate yeast
- In a bowl, combine warm milk, sugar and instant dry yeast.
- Let rest for 3 to 5 minutes until foamy.
Combine wet ingredients
- To the prepared yeast mixture add the egg, pumpkin puree, vanilla, and butter.
Combine dry ingredients
- Combine flour, salt, pumpkin spice, and grated nutmeg.
- Stir to combine well.
Prepare dough
- 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).
Prove dough
- 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.
Video
Nutrition
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