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Pumpkin Old Fashioned Doughnuts Recipe

Pumpkin Old Fashioned Doughnuts Recipe
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★★★★★

5.2 from 16 reviews

These Pumpkin Old Fashioned Doughnuts offer a perfect pumpkin-spiced treat with a tender crumb and a sweet pumpkin glaze. Deep-fried until golden and lightly crispy on the outside, they are flavorful and moist, making an ideal autumn breakfast or snack.

Ingredients

Scale

Doughnuts

  • 3 cups (339 grams) cake flour, plus more for rolling
  • 2 teaspoons baking powder
  • 1 teaspoon fine sea 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

Glaze

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

Instructions

  1. Mix dry ingredients: In a medium bowl, sift together the cake flour, baking powder, fine sea salt, ground nutmeg, and pumpkin pie spice until well combined. Set aside.
  2. Cream sugar and butter: In a large bowl, use an electric mixer on low speed to beat the granulated sugar and unsalted butter until the mixture resembles coarse sand, about 1 minute.
  3. Add egg yolks: Increase mixer speed to medium and beat in the two egg yolks until the mixture becomes light and thick, about 1 minute.
  4. Combine wet and dry ingredients: On low speed, gradually add the flour mixture in three parts alternating with the sour cream and pumpkin puree, mixing just until combined. The dough should be sticky and similar in texture to biscuit dough.
  5. Chill dough: Transfer the dough to a clean bowl, cover with plastic wrap, and refrigerate for 45 minutes to firm up. Dough can be chilled for up to 24 hours.
  6. Prepare glaze: In a large bowl, beat together powdered sugar, light corn syrup, fine sea salt, pumpkin pie spice, pumpkin puree, and vanilla extract until smooth and combined. Slowly add hot water on medium speed, scraping the bowl as needed, until glaze reaches a smooth, dippable consistency. Set aside.
  7. Heat oil: In a large heavy pot, pour in 2 inches of canola oil. Attach a candy thermometer and heat oil to 325°F (163°C).
  8. Roll and cut doughnuts: On a generously floured surface, roll out the chilled dough to 1/2-inch thickness and about 8 inches wide. Use a doughnut cutter to cut out doughnuts and holes, dipping the cutter in flour frequently to prevent sticking. Re-roll scraps gently to cut additional holes.
  9. Fry doughnuts: Shake off excess flour and carefully add about three doughnuts at a time to the hot oil. Fry until doughnuts float, about 20-30 seconds, then flip and fry another 1 minute or until golden brown. Remove with a slotted spoon and drain on paper towels set over a cooling rack. Fry the doughnut holes for 20-30 seconds per side in the same manner.
  10. Glaze and serve: While still warm, whisk the glaze again and dip the cracked side of each doughnut into the glaze. Place back on the cooling rack and let the glaze set for about 15 minutes. Serve doughnuts the same day for best freshness and flavor.

Notes

  • Use cake flour for a tender crumb; all-purpose flour will make the doughnuts denser.
  • Be sure not to overmix dough; it should be sticky but not overly wet.
  • Maintain oil temperature at 325°F for even cooking and prevent greasy doughnuts.
  • Doughnut dough can be refrigerated up to 24 hours for convenience.
  • Serve glazed doughnuts the same day to enjoy optimal texture and flavor.

Nutrition

Keywords: pumpkin doughnuts, old fashioned doughnuts, pumpkin spice doughnuts, fried doughnuts, fall recipes, pumpkin recipes

Find it online: https://thefoodrecipe.com/pumpkin-old-fashioned-doughnuts-recipe/