Pumpkin Spice Glazed Donuts
fluffy and delicious donuts with a light pumpkin spice glaze
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.