The ancient doughnut cooked pumpkin to the letter and loaded with a style of pumpkin seasoning and a thick shiny pumpkin glaze. No yeast required!

It has systematically become this ancient cream doughnuts. Time and time once more. You guys love them babies, and that i extremely perceive why! i'm obsessed on ancient doughnuts, flavors and textures simply amazing!


This doughnut are an ideal weekend baking project. will|you'll|you'll be able to even build and form the night dough before thus everybody can stand up to a brand new cooked and glossy doughnut. We have.

Yes, cake flour works best to make a lightweight and mild doughnut. The cake flour is really made of numerous softer wheat and bleached and processed additional finely than AP flour. It's undoubtedly well worth the trip to the shop to select up some. 

You can additionally cowl and funky the not-cooked donuts in form nightlong. this can be clearly a better choice to serve this doughnut for breakfast, however the dough is additionally additional probably to dry a touch during this method. confirm it's o.k. wrapped and limit the number of your time it sits within the icebox.


For the pumpkin spice doughnuts

  • 3 cups (339 grams) cake flour, plus more for rolling
  • 2 teaspoon baking powder
  • 1 teaspoon fine salt
  • 3/4 teaspoon ground nutmeg (use less if you don't love nutmeg)
  • 2 teaspoons pumpkin pie spice
  • 1/2 cup (100 grams) granulated sugar
  • 2 tablespoons unsalted butter
  • 2 large egg yolks
  • 2/3 cup (165 ml) sour cream or plain yogurt
  • 1/2 cup (120 ml) pumpkin puree
  • Canola oil, for frying

For the pumpkin glaze

  • 4 1/2 cups (450 grams) powdered sugar, sifted
  • 2 teaspoons light corn syrup or golden syrup
  • 1/4 teaspoon fine salt
  • 1 teaspoon pumpkin pie spice
  • 1/4 cup (60 ml) pumpkin puree
  • 1/2 teaspoon vanilla
  • 1/4 cup (60 ml) hot water

Make the doughnuts:

  1. In a medium bowl, sift together the flour, baking powder, salt, nutmeg, and pumpkin pie spice.
  2. In a large bowl, use an electric mixer to beat the sugar and butter on low speed until sandy, about 1 minute. Add the egg yolks, increase the speed to medium, and beat until light and thick, about 1 minute.
  3. On low speed, gradually add the flour mixture to the bowl in three additions, alternating with the sour cream and pumpkin, mixing until combined. The dough should be sticky like biscuit dough.
  4. Transfer the dough to a clean bowl and cover with plastic wrap. Refrigerate for 45 minutes, or up to 24 hours.

Make the glaze:

  1. In a large bowl, use an electric mixer to beat the powdered sugar, corn syrup, salt, pumpkin pie spice, pumpkin puree, and vanilla until combined. On medium speed, add gradually add the water, scraping down the bowl, until incorporated. Set aside.
Fry the doughnuts:
  1. When ready to fry, pour 2 inches of oil into a large heavy pot. Attach a candy thermometer and heat oil to 325°F.
  2. On a generously floured work surface, roll out the cold dough to 1/2-inch thick 8-inch wide round. Cut as many doughnuts and holes as possible, dipping the cutter into flour to prevent sticking. Fold and gently re-roll the scraps to make extra holes.
  3. Shake any excess flour off the doughnut dough before adding them to the hot oil about three at a time. Wait for the doughnuts to float, then fry for 20 to 30 seconds. Gently flip over and continue frying for about another minute, or until golden. Transfer to a paper towel lined cooling rack to drain. Fry the holes for about 20 to 30 seconds per side.
  4. While the doughnuts are still hot, give the glaze a whisk before dipping the cracked side of each doughnut into the glaze. Let dry on the cooling racks until set, about 15 minutes, before serving. Glazed doughnuts should be served the same day.

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