Maple Glazed Pumpkin Donuts
These maple glazed pumpkin donuts are made with a pumpkin puree and pumpkin pie spice enriched yeasted dough, fried until deeply golden, and finished with a smooth vanilla bean maple glaze. The ultimate fall donut.
Ingredients
Pumpkin Donut Dough
- 400 g bread flour
- 115 g whole milk
- 100 g pumpkin puree
- 8 g instant dry yeast
- 40 g granulated sugar
- 8 g salt
- 57 g egg beaten (about 1 large)
- 46 g unsalted butter
- 2 tsp pumpkin pie spice
Vanilla Bean Maple Glaze
- 240 g powdered sugar sifted
- 40 g pure maple syrup
- 25 to 40 g whole milk adjust to consistency
- Seeds from 1 vanilla bean pod
- 10 g unsalted butter melted
For Frying
- Neutral frying oil
Instructions
MAKE THE DOUGH
- Mix the dough: In a stand mixer fitted with a dough hook combine bread flour, cold milk, cold pumpkin puree, instant yeast, sugar, salt, pumpkin pie spice, and cold beaten egg. Mix on low speed until everything comes together into a shaggy dough with no dry spots.
- Knead in the butter: Increase to medium speed and add the cold butter. Continue kneading until the butter is fully incorporated and the dough is smooth, elastic, and passes the windowpane test.
- First rise: Shape into a smooth ball and place in a bowl. Cover and let rise at room temperature until doubled in size, about 1 to 1.5 hours.
SHAPE AND PROOF
- Roll and cut: Turn the risen dough out onto a lightly floured surface. Roll to about ¾ inch thickness. Cut out rounds using a donut cutter or two round cutters. Re-roll scraps and cut again and don’t forget the donut holes!
- Cut parchment squares: Cut 12 squares of parchment paper, each one the size of your donuts.
- Final proof: Place cut donuts on parchment-lined trays with space between each. Cover loosely and proof until noticeably puffy, about 45 minutes to 1 hour.
FRY
- Heat the oil: Heat neutral frying oil to 350°F (175°C) in a deep pot.
- Fry: Working in small batches carefully lower donuts into the oil. Fry for 1-2 minutes per side until deeply golden brown on both sides. Remove with a slotted spoon and drain on a wire rack. Let the oil return to temperature between batches.
GLAZE
- Make the glaze: Sift the powdered sugar into a bowl. Add pure maple syrup, vanilla bean seeds, and melted butter and whisk together. Add milk a little at a time, starting with 25 g, until the glaze is smooth and at a dippable consistency. Add more milk if needed.
- Glaze: While the donuts are still warm dip each one into the glaze and let any excess drip off. Place back on the wire rack and let the glaze set. Repeat with remaining donuts. Serve warm.
