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Pumpkin Spice Donuts with Maple Glaze
- 40 minutes
- 17 ingredients
- Pecans
- Moderate
- - 7 donuts
Ingredients
- Donuts
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- 1/2 cup + 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter, melted and cooled
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 cup + 2 tablespoons pumpkin puree
- 1/4 cup + 1 tablespoon buttermilk
- 1/2 cup Diamond of California Pecans, finely chopped
- Glaze
- 3/4 cup powdered sugar
- 3 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk
The Steps
DONUTS
- Heat oil in a large cast iron skillet or heavy-bottomed pot to 365 degrees F.
- In a large bowl, whisk together dry ingredients (including sugar). Make a well in the center of the dry ingredients and add butter, buttermilk, egg, egg yolk, and vanilla extract; whisk until just combined. Fold in the pumpkin puree. The dough should be slightly sticky but not too sticky. Cover the bowl and refrigerate the dough for at least 30 minutes.
- Lightly flour your work surface. Using your hands, gently press the dough out until it’s 1/2-inch thick. Cut the dough using a donut cutter.
- Gently drop the dough into the hot oil, frying 3 donuts at a time. Fry on each side for 1 minute. Remove the donuts using a slotted spoon and place on a paper-towel lined plate to soak up the grease. Transfer to a wire rack to cool until warm. Dip the warm donuts into the glaze. Top with chopped pecans. Best served the same day or slightly warmed in the microwave.
GLAZE
- In a small bowl, whisk together powdered sugar, maple syrup, vanilla, and milk until smooth.
RECIPE CONTRIBUTED BY ONE SWEET MESS
