Pumpkin Donuts with Maple Bourbon Glaze

131 mins
Serves 10
https://www.wellmadebykiley.com/blog/pumpkin-donuts-with-maple-bourbon-glaze

Directions

  1. 1Pour the warm milk into a small bowl or glass measuring cup.
  2. 2Add 1 tbsp (13g) of the granulated sugar and sprinkle the yeast overtop.
  3. 3Stir and allow to sit for 5-7 minutes, until frothy and activated.
  4. 4In a large bowl, whisk together the flour, cinnamon, pumpkin pie spice, and salt.
  5. 5Once activated, pour the yeast mixture into the bowl of a stand mixer (or a large bowl if mixing/kneading the dough by hand).
  6. 6Add the rest of the sugar (1/4 cup minus the 1 tbsp that was used to activate the yeast), pumpkin puree, melted and cooled butter, eggs, vanilla, and the flour mixture.
  7. 7With the dough hook attachment (or with a wooden spoon if mixing by hand), mix on low speed for 1 minute, until barely combined.
  8. 8Allow to rest for 5 minutes so the flour can soak up the liquids.
  9. 9Then, mix on medium speed for 5-7 minutes, until the dough is elastic, smooth, and is pulling away from the sides of the bowl.
  10. 10If the dough seems a little too sticky, you can add 1 tbsp more flour at a time, until it starts to pull away from the sides of the bowl (I ended up adding ~2 tbsp more flour).
  11. 11If you are mixing and kneading by hand, pour the dough onto a floured surface and knead for 5-7 minutes by hand.
  12. 12Transfer the dough to a lightly oiled bowl.
  13. 13Cover and allow to rise in a warm environment for 1 hour, or until doubled in size.
  14. 14Once the dough is almost finished rising, cut out 10-12 squares of parchment paper and spread them across 2 baking sheets.
  15. 15Lightly dust each square of parchment paper with flour.
  16. 16Once the dough is doubled, punch it down and turn it onto a lightly floured surface.
  17. 17Roll the dough out to ~1/2” thickness.
  18. 18Using a 3” donut cutter, cup, or mason jar lid, cut the donuts out.
  19. 19Then, using a smaller 1” cutter or the wide end of a piping tip, cut out little holes in the middle of each donut.
  20. 20Save the little holes for donut holes or add back to the remaining dough to re-roll to cut out more donuts.
  21. 21Place the donuts onto the prepared parchment paper squares on the baking sheets.
  22. 22Loosely cover with a kitchen towel and allow to proof for 30-45 minutes, until puffy.
  23. 23While the donuts are proofing, prepare the maple bourbon glaze.
  24. 24In a large bowl, whisk all of the ingredients together until smooth.
  25. 25For the bourbon, I would start with 3 tbsp and add 1 more tbsp if you want the taste to be stronger (I did a full 4 tbsp).
  26. 26When the donuts are almost done proofing, fill a large, heavy-bottomed pot or Dutch oven with oil, filling ~2” in the pan.
  27. 27Heat on medium-high until it reaches 350F-365F.
  28. 28Line a wire cooling rack with a thick layer of paper towels.
  29. 29Once the oil is hot enough, carefully transfer the parchment paper squares with the donuts on them slowly into the hot oil, 2-3 at a time.
  30. 30After 10-15 seconds, pull the parchment paper away from the donuts (it should almost immediately release).
  31. 31Fry the donuts for 1-2 minutes on each side (2-4 minutes total), until a deep golden brown.
  32. 32Using a slotted spoon, carefully remove the donuts from the oil and to the rack with paper towels.
  33. 33Repeat with the remaining donuts.
  34. 34While the other donuts are frying, dip the warm donuts into the glaze, making sure to generously coat both sides.
  35. 35Then place onto a cooling rack that’s positioned on top of a baking sheet to let the glaze set.
  36. 36Serve warm with a cup of coffee.
  37. 37Enjoy!

Ingredients

  • 0.75 cup milk, warmed (~110F)
  • 0.25 cup granulated sugar, divided
  • 2.5 tsp active dry yeast
  • 0.5 cup pumpkin puree, at room temperature
  • 0.5 cup salted butter, melted and slightly cooled
  • 2 eggs, at room temperature
  • 1 tsp vanilla bean paste or extract
  • 4 cups bread flour (substitution: all-purpose flour)
  • 1.5 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 tsp salt
  • Avocado oil, for frying
  • 3.75 cups powdered sugar
  • 1 cup maple syrup
  • 3 tbsp bourbon whiskey, depending on desired strength of taste
  • 6 tbsp salted butter, melted
  • 2 tsp vanilla bean paste or extract
  • Large pinch of salt

Equipment

small bowlglass measuring cuplarge bowlstand mixerdough hook attachmentwooden spoonlightly oiled bowlparchment paperbaking sheets3 inch donut cutter1 inch cutterpiping tipkitchen towelheavy-bottomed potDutch ovenwire cooling rackpaper towelsslotted spoon

Tips

  • Use pure pumpkin purée, not pie filling.
  • Don’t overmix the dough to keep donuts light and fluffy.
  • Use a thermometer to maintain oil temperature between 350–365°F.
  • Fry in small batches (2–3 at a time) to avoid greasy donuts.
  • Drain donuts on a wire rack over a baking sheet.
  • Glaze donuts while warm for best adhesion.
  • Adjust bourbon amount in glaze to your taste.
  • Serve fresh for best quality.
  • Store plain donuts in an airtight container at room temperature for up to 1 day; refrigerate glazed donuts.
  • Leftover glaze can be stored in the refrigerator for up to 1 week.
  • The dough can be made the night before and refrigerated.
  • These donuts are best fried for the intended texture.
  • You can omit bourbon or replace it with extra vanilla extract.