Serves 10
Directions
- 1Warm the milk to around 110°F, then pour it into a small bowl or glass measuring cup.
- 2Add 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.
- 3In a large bowl, whisk together the bread flour, cinnamon, pumpkin pie spice, and salt.
- 4Pour the activated yeast mixture into the bowl of a stand mixer.
- 5Add the remaining granulated sugar, pumpkin puree, melted butter, eggs, and vanilla to the mixer.
- 6Add the flour mixture to the wet ingredients in the stand mixer.
- 7With the dough hook attachment, mix on low speed for 1 minute until barely combined, then allow to rest for 5 minutes.
- 8Mix on medium speed for 5-7 minutes until the dough is elastic, smooth, and pulling away from the sides of the bowl.
- 9Transfer the dough to a lightly oiled bowl, cover it, and let it rise in a warm environment for 1 hour until doubled in size.
- 10Punch down the doubled dough and turn it onto a lightly floured surface.
- 11Roll the dough out to about a 1/2-inch thickness.
- 12Using a 3-inch donut cutter, cup, or mason jar lid, cut out the donuts.
- 13Using a smaller 1-inch cutter or the wide end of a piping tip, cut out the holes in the middle of each donut.
- 14Place the cut donuts onto prepared parchment paper squares on baking sheets.
- 15Loosely cover the donuts with a kitchen towel and proof for 30-45 minutes until puffy.
- 16While the donuts are proofing, prepare the maple bourbon glaze by whisking all glaze ingredients in a large bowl until smooth.
- 17Fill a large, heavy-bottomed pot or Dutch oven with about 2 inches of avocado oil and heat to 350-365°F.
- 18Carefully transfer the parchment paper squares with the donuts into the hot oil, 2-3 at a time.
- 19After 10-15 seconds, pull the parchment paper away from the donuts as it should release easily.
- 20Fry the donuts for 1-2 minutes on each side (2-4 minutes total) until a deep golden brown.
- 21Using a slotted spoon, carefully remove the fried donuts from the oil and place them on a wire cooling rack lined with paper towels.
- 22While other donuts are frying, dip the warm donuts into the maple bourbon glaze, ensuring both sides are generously coated.
- 23Place the glazed donuts onto a cooling rack to let the glaze set, then serve warm with coffee.
Ingredients
- 0.75 cup milk
- 0.25 cup granulated sugar
- 2.5 tsp active dry yeast
- 0.5 cup pumpkin puree
- 0.5 cup salted butter, melted & slightly cooled
- 2 eggs
- 1 tsp vanilla bean paste or extract
- 4 cups bread flour
- 1.5 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp salt
- avocado oil
- 3.75 cups powdered sugar
- 1 cup maple syrup
- 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.
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