Soft Pumpkin Donuts with Maple Bourbon Glaze

Serves 10
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Directions

  1. 1Warm the milk to around 110°F, then pour it into a small bowl or glass measuring cup.
  2. 2Warm the milk to around 110°F, then pour it into a small bowl or glass measuring cup.
  3. 3Warm the milk to around 110°F, then pour it into a small bowl or glass measuring cup.
  4. 4Add 1 tablespoon of granulated sugar and sprinkle the active dry yeast over the milk, stir, and let it sit for 5-7 minutes until frothy.
  5. 5Add 1 tablespoon of granulated sugar and sprinkle the active dry yeast over the milk, stir, and let it sit for 5-7 minutes until frothy.
  6. 6Add 1 tablespoon of granulated sugar and sprinkle the active dry yeast over the milk, stir, and let it sit for 5-7 minutes until frothy.
  7. 7In a large bowl, whisk together the bread flour, cinnamon, pumpkin pie spice, and salt.
  8. 8In a large bowl, whisk together the bread flour, cinnamon, pumpkin pie spice, and salt.
  9. 9In a large bowl, whisk together the bread flour, cinnamon, pumpkin pie spice, and salt.
  10. 10Pour the activated yeast mixture into the bowl of a stand mixer.
  11. 11Pour the activated yeast mixture into the bowl of a stand mixer.
  12. 12Pour the activated yeast mixture into the bowl of a stand mixer.
  13. 13Add the remaining granulated sugar, pumpkin puree, melted butter, eggs, and vanilla to the mixer.
  14. 14Add the remaining granulated sugar, pumpkin puree, melted butter, eggs, and vanilla to the mixer.
  15. 15Add the remaining granulated sugar, pumpkin puree, melted butter, eggs, and vanilla to the mixer.
  16. 16Add the flour mixture to the wet ingredients in the stand mixer.
  17. 17Add the flour mixture to the wet ingredients in the stand mixer.
  18. 18Add the flour mixture to the wet ingredients in the stand mixer.
  19. 19With the dough hook attachment, mix on low speed for 1 minute until barely combined, then allow to rest for 5 minutes.
  20. 20With the dough hook attachment, mix on low speed for 1 minute until barely combined, then allow to rest for 5 minutes.
  21. 21With the dough hook attachment, mix on low speed for 1 minute until barely combined, then allow to rest for 5 minutes.
  22. 22Mix on medium speed for 5-7 minutes until the dough is elastic, smooth, and pulling away from the sides of the bowl.
  23. 23Mix on medium speed for 5-7 minutes until the dough is elastic, smooth, and pulling away from the sides of the bowl.
  24. 24Mix on medium speed for 5-7 minutes until the dough is elastic, smooth, and pulling away from the sides of the bowl.
  25. 25Transfer the dough to a lightly oiled bowl, cover it, and let it rise in a warm environment for 1 hour until doubled in size.
  26. 26Transfer the dough to a lightly oiled bowl, cover it, and let it rise in a warm environment for 1 hour until doubled in size.
  27. 27Transfer the dough to a lightly oiled bowl, cover it, and let it rise in a warm environment for 1 hour until doubled in size.
  28. 28Punch down the doubled dough and turn it onto a lightly floured surface.
  29. 29Punch down the doubled dough and turn it onto a lightly floured surface.
  30. 30Punch down the doubled dough and turn it onto a lightly floured surface.
  31. 31Roll the dough out to about a 1/2-inch thickness.
  32. 32Roll the dough out to about a 1/2-inch thickness.
  33. 33Roll the dough out to about a 1/2-inch thickness.
  34. 34Using a 3-inch donut cutter, cup, or mason jar lid, cut out the donuts.
  35. 35Using a 3-inch donut cutter, cup, or mason jar lid, cut out the donuts.
  36. 36Using a 3-inch donut cutter, cup, or mason jar lid, cut out the donuts.
  37. 37Using a smaller 1-inch cutter or the wide end of a piping tip, cut out the holes in the middle of each donut.
  38. 38Using a smaller 1-inch cutter or the wide end of a piping tip, cut out the holes in the middle of each donut.
  39. 39Using a smaller 1-inch cutter or the wide end of a piping tip, cut out the holes in the middle of each donut.
  40. 40Place the cut donuts onto prepared parchment paper squares on baking sheets.
  41. 41Place the cut donuts onto prepared parchment paper squares on baking sheets.
  42. 42Place the cut donuts onto prepared parchment paper squares on baking sheets.
  43. 43Loosely cover the donuts with a kitchen towel and proof for 30-45 minutes until puffy.
  44. 44Loosely cover the donuts with a kitchen towel and proof for 30-45 minutes until puffy.
  45. 45Loosely cover the donuts with a kitchen towel and proof for 30-45 minutes until puffy.
  46. 46While the donuts are proofing, prepare the maple bourbon glaze by whisking all glaze ingredients in a large bowl until smooth.
  47. 47While the donuts are proofing, prepare the maple bourbon glaze by whisking all glaze ingredients in a large bowl until smooth.
  48. 48While the donuts are proofing, prepare the maple bourbon glaze by whisking all glaze ingredients in a large bowl until smooth.
  49. 49Fill a large, heavy-bottomed pot or Dutch oven with about 2 inches of avocado oil and heat to 350-365°F.
  50. 50Fill a large, heavy-bottomed pot or Dutch oven with about 2 inches of avocado oil and heat to 350-365°F.
  51. 51Fill a large, heavy-bottomed pot or Dutch oven with about 2 inches of avocado oil and heat to 350-365°F.
  52. 52Carefully transfer the parchment paper squares with the donuts into the hot oil, 2-3 at a time.
  53. 53Carefully transfer the parchment paper squares with the donuts into the hot oil, 2-3 at a time.
  54. 54Carefully transfer the parchment paper squares with the donuts into the hot oil, 2-3 at a time.
  55. 55After 10-15 seconds, pull the parchment paper away from the donuts as it should release easily.
  56. 56After 10-15 seconds, pull the parchment paper away from the donuts as it should release easily.
  57. 57After 10-15 seconds, pull the parchment paper away from the donuts as it should release easily.
  58. 58Fry the donuts for 1-2 minutes on each side (2-4 minutes total) until a deep golden brown.
  59. 59Fry the donuts for 1-2 minutes on each side (2-4 minutes total) until a deep golden brown.
  60. 60Fry the donuts for 1-2 minutes on each side (2-4 minutes total) until a deep golden brown.
  61. 61Using a slotted spoon, carefully remove the fried donuts from the oil and place them on a wire cooling rack lined with paper towels.
  62. 62Using a slotted spoon, carefully remove the fried donuts from the oil and place them on a wire cooling rack lined with paper towels.
  63. 63Using a slotted spoon, carefully remove the fried donuts from the oil and place them on a wire cooling rack lined with paper towels.
  64. 64While other donuts are frying, dip the warm donuts into the maple bourbon glaze, ensuring both sides are generously coated.
  65. 65While other donuts are frying, dip the warm donuts into the maple bourbon glaze, ensuring both sides are generously coated.
  66. 66While other donuts are frying, dip the warm donuts into the maple bourbon glaze, ensuring both sides are generously coated.
  67. 67Place the glazed donuts onto a cooling rack to let the glaze set, then serve warm with coffee.
  68. 68Place the glazed donuts onto a cooling rack to let the glaze set, then serve warm with coffee.
  69. 69Place the glazed donuts onto a cooling rack to let the glaze set, then serve warm with coffee.

Ingredients

  • 0.75 cup milk
  • 0.75 cup milk
  • 0.75 cup milk
  • 0.25 cup granulated sugar
  • 0.25 cup granulated sugar
  • 0.25 cup granulated sugar
  • 2.5 tsp active dry yeast
  • 2.5 tsp active dry yeast
  • 2.5 tsp active dry yeast
  • 0.5 cup pumpkin puree
  • 0.5 cup pumpkin puree
  • 0.5 cup pumpkin puree
  • 0.5 cup salted butter, melted & slightly cooled
  • 0.5 cup salted butter, melted & slightly cooled
  • 0.5 cup salted butter, melted & slightly cooled
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 1 tsp vanilla bean paste or extract
  • 1 tsp vanilla bean paste or extract
  • 1 tsp vanilla bean paste or extract
  • 4 cups bread flour
  • 4 cups bread flour
  • 4 cups bread flour
  • 1.5 tsp cinnamon
  • 1.5 tsp cinnamon
  • 1.5 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 tsp pumpkin pie spice
  • 1 tsp pumpkin pie spice
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • avocado oil
  • avocado oil
  • avocado oil
  • 3.75 cups powdered sugar
  • 3.75 cups powdered sugar
  • 3.75 cups powdered sugar
  • 1 cup maple syrup
  • 1 cup maple syrup
  • 1 cup maple syrup
  • 3 tbsp bourbon whiskey
  • 3 tbsp bourbon whiskey
  • 3 tbsp bourbon whiskey

Equipment

stand mixerlarge bowlsmall bowlglass measuring cupwhiskdough hook attachmentwooden spoonparchment paperbaking sheetsdonut cutterpiping tipkitchen towelheavy-bottomed potDutch ovenwire cooling rackpaper towelsslotted spoon

Tips

  • For the dough, if it seems too sticky, add 1 tbsp more flour at a time until it pulls away from the sides, but keep it slightly sticky.
  • For best results, serve the donuts warm and dipped in a hot cup of coffee.