Make these pumpkin-spiced glazed donuts the next time your having company come over. You will for sure impress them with how buttery, soft and fluffy they are and with the full taste of pumpkin spice in the glaze, they will be the hit of this Halloween season.
These are yeast donuts and so easy to do. Make these the day before and have fresh donuts in the morning.
Ingredients you will need
- Warm milk – not too hot or you will burn the yeast, about 20 seconds in the microwave should be perfect.
- Sugar – added to feed the yeast
- Yeast – keep your yeast in the fridge after you open it to keep it fresh.
- Eggs – added to bind the ingredients of the batter together
- Butter – add a great texture flavor to the donut
- Flour – used as the base, any gluten free alternative wont work here.
- Salt – added to bring out the flavor of the recipe
- oil for frying – use vegetable oil
Glaze
- Butter – melted
- Vanilla – added for flavor
- Icing sugar – the base of the icing.
- Milk for consistency – will vary based on many different factors
How to Make Pumpkin Spiced Glazed Donuts
1. Proof yeast
Add yeast, sugar, and warm milk to a large bowl after a quick stir let sit for about 5 minutes until the yeast starts to foam up slightly. if your yeast does not start to foam up it will not work. Dump and start again or you will just waste all the other ingredients.
2. Add eggs and butter
add eggs and soft butter and mix using the dough hook on your stand mixer. butter will be a bit chunky at this stage but that’s ok. butter should be soft but not melted.
3. add dry ingredients
add flour and salt and continue mixing, on a slow speed still using the dough hook for about 7-10 minutes. the dough should be sticky but smooth. it won’t come off the sides of the bowl. knead until dough is soft about 10 minutes.
4. Allow to rise.
Add dough to an oiled bowl and cover with plastic wrap. place in the fridge for at least 2 hours but ideally overnight. You want the butter to harden up and the dough to double in size. the longer the dough is in the fridge the easier it will become to work with. I highly recommend waiting till the next day to make the doughnuts.
5. Cut
on a lightly floured surface divide the dough in half for easier use. roll the dough out to about ½ inch thickness and cut into desired shapes. make classic donut with donut holes but also make some fun seasonal shapes with any cookie cutter your have.
6. Rest
Place on individual pieces of parchment paper (one for each donut) cover and let rise for 1 hour
7. Mix Glaze
mix all ingredients of glaze together and add milk to the desired consistency.
8. Fry
heat oil in pot or deep fryer to 350°f
carefully drop donut with parchment paper into oil and cook on each side for 1 minute (about 20 seconds for donut holes) time varies for size of donut
9. Drain and glaze
remove the donuts from the oil using a slotted spoon and allow the oil to drain off and cool down before adding the donut to the glaze. dip on both sides of the set on a rack to set.
Pumpkin Spice Glazed Donuts
Equipment
- 1 large pot for deep frying
- 1 candy thermometer
- cookie cutters
- Rolling Pin
- large bowl
- 1 set of measuring spoons
- 1 set of measuring cups
Ingredients
- 1⅛ cup warm milk
- ¼ cup sugar
- 2 tsp yeast
- 2 eggs
- ¾ cup butter
- 4 cup flour
- ½ tsp salt
- oil for frying
Glaze
- ½ cup butter
- 2 tsp vanilla
- 4 cup icing sugar
- milk for consistency
Instructions
- add yeast, sugar, and warm milk to a large bowl after a quick stir let sit for about 5 minutes until the yeast starts to foam up slightly.
- add eggs and soft butter and mix using the dough hook on your stand mixer. butter will be a bit chunky at this stage but that's ok.
- add flour and salt and continue mixing, on a slow speed still using the dough hook for about 7-10 minutes. the dough should be sticky but smooth. it won't come off the sides of the bowl.
- add dough to an oiled bowl and cover with plastic wrap. place in the fridge for at least 2 hours but ideally over night. You want the butter to harden up and the dough to double in size.
- on a lightly floured surface divide the dough in half for easier use. roll the dough out to about ½ inch thickness and cut into desired shapes.
- place on individual pieces of parchment paper (one for each donut) cover and let rise for 1 hour
- mix all ingredients of glaze together and add milk to the desired consistency.
- heat oil in pot or deep fryer to 350°f
- carefully drop donut with parchment paper into oil and cook on each side for 1 minute (about 20 seconds for donut holes) time varies for size of donut
- remove the donuts from the oil using a slotted spoon and allow the oil to drain off and cool down before adding the donut to the glaze. dip on both sides of the set on a rack to set.
