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Pumpkin Donuts

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Ingredients Equipment Method

Ingredients
  

  • Donut Dough
  • ½ cup milk warm
  • 1 ½ teaspoons active yeast
  • ⅔ cup pumpkin puree
  • 1 large egg
  • 3 tablespoons unsalted butter softened
  • ½ cup white granulated sugar
  • 3 ¼ cupflour
  • ¾ teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • Cinnamon Sugar Mixture
  • ½ cup sugar
  • 1 teaspoon cinnamon
  • Cinnamon Sticks

Equipment

  • Equipment
  • 9x13 Baking Sheet
  • Parchment Paper
  • Thick String
  • Frying Pan
  • Wire Cooling Rack

Method
 

  1. Directions:
  2. In a small bowl, add the yeast and a couple tablespoons of the white sugar to the warm
  3. milk. Mix together and set aside for 5 minutes to allow the yeast to activate.
  4. In a large mixing bowl, add the pumpkin puree, egg, melted butter and the rest of the
  5. white sugar. Whisk together until smooth.
  6. Once the yeast and milk mixture has become puffy, pour into the rest of the wet
  7. ingredients and mix again until combined.
  8. Then pour in the flour, pumpkin pie spice and salt.
  9. Use arubber spatula to fold these dry ingredients into the wet until a thick dough forms.
  10. Chill in the fridge for 1 hour, covering the bowl in plastic wrap.
  11. Once the dough has chilled, transfer to a clean, floured surface.
  12. Knead for a few minutes until the dough is firm and bouncy. Cut the dough into 8 equal
  13. pieces.
  14. Roll each piece of dough into a ball. Take some thick string and cut a long piece. Tie
  15. around each dough ball like a present, wrapping around 4 times to create 8 equal
  16. pumpkin indentations.
  17. Place these on a prepared parchment covered baking sheet.
  18. Heat the oil to 375 degrees Fahrenheit. Once hot, place 4 pumpkin donuts in the oil at a
  19. time.
  20. Fry each side for about 3 minutes on each side or until both sides are a deep golden
  21. brown.
  22. Preheat the oven to 350 degrees Fahrenheit. Also prepare the cinnamon sugar mixture
  23. by adding the cinnamon into the sugar in a small bowl. Whisk together until combined.
  24. Once the pumpkin donuts have fried completely remove from the oil and place on a wire
  25. cooling rack.
  26. Repeat with the other 4 donuts.
  27. A couple minutes after the donuts have cooled and excess oil has dripped off, cut and
  28. remove the string from each donut.
  29. Place in the oven for another 5-8 minutes to ensure the center of each donut is cooked
  30. through, due to the thickness of these pastries with no round cut center.
  31. Once you remove from the oven, let cool again for a couple minutes.
  32. Then dip in the cinnamon sugar mixture, rolling the donut in it until completely coated
  33. and place back on a baking sheet.
  34. Once all donuts have been coated in cinnamon sugar, take cinnamon sticks and press in
  35. the center of each pumpkin to act as the stem to finish these festive desserts.
  36. Serve and enjoy!