Soft Pumpkin Donuts with Maple Bourbon Glaze
Soft Pumpkin Donuts with Maple Bourbon Glaze
Ingredients
For the Donuts
- 2 1/4 teaspoons active dry yeast
- 1/2 cup warm milk, 105-115°F
- 1 teaspoon granulated sugar, for yeast
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 cup pumpkin puree, canned, not pie filling
- 2 large eggs
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 6 cups vegetable oil, for deep frying
For the Maple Bourbon Glaze
- 2 cups powdered sugar, sifted
- 1/4 cup pure maple syrup
- 2 tablespoons bourbon
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- 1
In the bowl of a stand mixer, combine the warm milk, 1 teaspoon granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy.
⏱️ 10 min
- 2
Add the 1/4 cup granulated sugar, melted butter, pumpkin puree, and large eggs to the yeast mixture. Mix on low speed until just combined.
⏱️ 5 min
- 3
In a separate bowl, whisk together the all-purpose flour, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves. Gradually add the dry ingredients to the wet ingredients in the stand mixer. Attach the dough hook and knead on medium-low speed for 8-10 minutes, until the dough is smooth, elastic, and slightly tacky.
⏱️ 15 min
- 4
Lightly grease a large glass bowl with vegetable oil. Transfer the dough to the bowl, turning once to coat. Cover the bowl tightly with plastic wrap, then with a kitchen towel. Let the dough rise in a warm, draft-free place for 1 1/2 to 2 hours, or until doubled in size.
⏱️ 120 min
- 5
While the dough is rising, prepare the Maple Bourbon Glaze. In a medium bowl, whisk together the sifted powdered sugar, pure maple syrup, bourbon, milk, and vanilla extract until smooth and creamy. Set aside.
⏱️ 10 min
- 6
Once the dough has doubled, gently punch it down to release the air. Transfer the dough to a lightly floured surface. Roll the dough out to about 1/2-inch thickness using a rolling pin. Using a 3-inch donut cutter, cut out donut shapes. Use a 1-inch cutter to remove the centers for donut holes. Gather and re-roll scraps to cut out more donuts and holes.
⏱️ 15 min
- 7
Line a large baking sheet with parchment paper. Carefully transfer the cut donuts and donut holes to the prepared baking sheet. Cover loosely with a kitchen towel and let rise in a warm, draft-free place (like an oven turned off) for another 30-45 minutes, or until puffy.
⏱️ 45 min
- 8
Heat the vegetable oil in a large deep pot or Dutch oven over medium heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350
- 9
Carefully place 2-3 donuts (do not overcrowd the pot) into the hot oil. Fry for 1-2 minutes per side, or until golden brown. Donut holes will cook faster, about 30-60 seconds per side.
⏱️ 10 min•🌡️ 350
- 10
Using a slotted spoon or spider, remove the fried donuts and donut holes from the oil and place them on a wire rack set over paper towels to drain excess oil.
⏱️ 5 min
- 11
While the donuts are still warm, dip each donut entirely into the prepared Maple Bourbon Glaze, ensuring it's fully coated. Let any excess glaze drip off, then place the glazed donuts back on the wire rack to set.
⏱️ 10 min
- 12
Serve the soft pumpkin donuts warm and enjoy their pillowy texture and rich glaze. They pair wonderfully with a hot cup of coffee or tea.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Soft Pumpkin Donuts with Maple Bourbon Glaze
Ingredients
For the Donuts
- 2 1/4 teaspoons active dry yeast
- 1/2 cup warm milk, 105-115°F
- 1 teaspoon granulated sugar, for yeast
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 cup pumpkin puree, canned, not pie filling
- 2 large eggs
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 6 cups vegetable oil, for deep frying
For the Maple Bourbon Glaze
- 2 cups powdered sugar, sifted
- 1/4 cup pure maple syrup
- 2 tablespoons bourbon
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- 1
In the bowl of a stand mixer, combine the warm milk, 1 teaspoon granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy.
⏱️ 10 min - 2
Add the 1/4 cup granulated sugar, melted butter, pumpkin puree, and large eggs to the yeast mixture. Mix on low speed until just combined.
⏱️ 5 min - 3
In a separate bowl, whisk together the all-purpose flour, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves. Gradually add the dry ingredients to the wet ingredients in the stand mixer. Attach the dough hook and knead on medium-low speed for 8-10 minutes, until the dough is smooth, elastic, and slightly tacky.
⏱️ 15 min - 4
Lightly grease a large glass bowl with vegetable oil. Transfer the dough to the bowl, turning once to coat. Cover the bowl tightly with plastic wrap, then with a kitchen towel. Let the dough rise in a warm, draft-free place for 1 1/2 to 2 hours, or until doubled in size.
⏱️ 120 min - 5
While the dough is rising, prepare the Maple Bourbon Glaze. In a medium bowl, whisk together the sifted powdered sugar, pure maple syrup, bourbon, milk, and vanilla extract until smooth and creamy. Set aside.
⏱️ 10 min - 6
Once the dough has doubled, gently punch it down to release the air. Transfer the dough to a lightly floured surface. Roll the dough out to about 1/2-inch thickness using a rolling pin. Using a 3-inch donut cutter, cut out donut shapes. Use a 1-inch cutter to remove the centers for donut holes. Gather and re-roll scraps to cut out more donuts and holes.
⏱️ 15 min - 7
Line a large baking sheet with parchment paper. Carefully transfer the cut donuts and donut holes to the prepared baking sheet. Cover loosely with a kitchen towel and let rise in a warm, draft-free place (like an oven turned off) for another 30-45 minutes, or until puffy.
⏱️ 45 min - 8
Heat the vegetable oil in a large deep pot or Dutch oven over medium heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350 - 9
Carefully place 2-3 donuts (do not overcrowd the pot) into the hot oil. Fry for 1-2 minutes per side, or until golden brown. Donut holes will cook faster, about 30-60 seconds per side.
⏱️ 10 min•🌡️ 350 - 10
Using a slotted spoon or spider, remove the fried donuts and donut holes from the oil and place them on a wire rack set over paper towels to drain excess oil.
⏱️ 5 min - 11
While the donuts are still warm, dip each donut entirely into the prepared Maple Bourbon Glaze, ensuring it's fully coated. Let any excess glaze drip off, then place the glazed donuts back on the wire rack to set.
⏱️ 10 min - 12
Serve the soft pumpkin donuts warm and enjoy their pillowy texture and rich glaze. They pair wonderfully with a hot cup of coffee or tea.
⏱️ 5 min