• 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 at 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.