Maple Glazed Pumpkin Donuts

I have a very faint memory of sitting on our red countertop (that’s how I KNOW it’s an old memory, my parents re-did the kitchen when I was 11 and the red counter went away) and helping my sister cut out the donuts and donut holes. The whole process was magical to me, we fried the donuts, and coated them in cinnamon sugar. I think we did it once in my entire lifetime as a kid, and I remember it. 25 years later and it still makes me smile.

Pumpkin Donuts
1 tablespoon instant yeast
3/4 cup warm milk
1/4 cup pumpkin
1/2 tsp salt
1 egg
1/2 a stick of butter – soft
1/3 cup sugar
1/2 tsp pumpkin pie spice

Maple Glaze
1/2 cup powdered sugar
2 tablespoons Maple Syrup

Whenever I make a yeast dough with a mixer, I always put the wet ingredients in the bowl first. I’ve found sometimes you can get a dry spot in the very bottom of the bowl, if you put the flour in first. Just one of my random tips.

This dough, will be fairly wet and sticky. Don’t be alarmed. Just use a rubber bench scraper to help you move the dough, and to get it out of the bowl. Cover with plastic wrap and let it double in size, in the bowl.

Once the dough has doubled in size – mine took about an hour and 15 minutes – roll it out to about a half inch in thickness. Use flour on your work surface and also on the top of the dough to prevent sticking. Make sure you dip your round cutters into flour in between each donut. Move the formed donuts onto a lined baking sheet. I like silpats. If you’re not using a silpat, make sure you spray the parchment paper with non stick spray. The dough might stick to the paper if you don’t. I also like to give a quick spray to the tops of the donuts before I cover them with plastic wrap. This just makes sure that nothing sticks to anything it shouldn’t I have ruined things before by having them stick to the plastic wrap. So NEVER AGAIN will it happen to me. Non stick spray is magic. Let the donuts sit for 20 minutes covered with plastic wrap.

Heat your frying oil to 350 degrees. And carefully lower the donuts into the oil. The donuts will take about 4 minutes total – 2 minutes on each side, and the donut holes will take about 2 minutes to cook through.

I like to immediately dip the finished donuts/donut holes into cinnamon sugar or give them a glaze. The heat of the donut helps the coating to stick and helps the glaze to spread down the donut before it hardens.

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