These Pumpkin Fried Cinnamon Sugar Donuts are the perfect afternoon pick me up or a sweet addition to breakfast. They are warm, soft and perfectly sweet. The perfect recipe to make this fall.
CINNAMON SUGAR PUMPKIN DONUT’S INGREDIENTS:
Whole Milk: Warm milk heated to about 110 F or warm to touch but not hot. If it’s too hot it will kill the yeast.
Active Dry Yeast: Most important ingredient. For this recipe you need active dry. If you only have instant yeast cut the amount to 1/4 of the amount of yeast in this recipe. Add the instant yeast to the dry ingredients no need to proof with warm milk.
Eggs: 1 egg at room temperature.
Granulated Sugar: A small amount of sugar helps activate the yeast and adds flavor.
Salt: Helps bring out all the flavors.
Unsalted Butter: Helps make the dough butter and rich. The butter needs to be melted but cooled in order to not kill the yeast.
All-Purpose Flour: You will need about 2 3/4 cups of flour. It may need more or less so feel it out as you mix it. You want the dough to be tacky but not sticky. More flour is needed to roll out.
Canola Oil: 2 Quarts are needed in order to fry all 20 donuts.
Powdered Sugar: 1 cup is needed to make the perfect thickness for the icing.
Maple Syrup: 1 tablespoon, just enough to put the flavor and color in the icing. Use pure maple syrup instead of artificial because we don’t need it so sweet.
Vanilla Extract: Round out the flavor.
Milk: 2- 3 tablespoons depending on how thick you want it.
FRIED DONUTS TIPS AND TRICKS:
- Room Temperature ingredients help to make sure the ingredients combine better. Read this great article to read more.
- Make sure the milk isn’t too hot or else it will kill the yeast. If the yeast does not bloom and puff up then pour it all out and start over again. It is not worth it to continue to make the dough because it will not rise. If it doesn’t bloom again and the milk isn’t too hot then the yeast may have gone bad and it’s time to get a whole new pack at the store.
- Storing yeast in a sealed container in the fridge works best, otherwise if it get’s too warm it will die. When this happens it won’t smell like yeast and will have almost like a play dough smell.
OTHER RECIPES YOU’LL LOVE:
Pumpkin Cinnamon Sugar Donuts
- 1 1/4 C Milk
- 2 1/4 tsp Active Dry Yeast
- 1 Egg
- 1/4 C Pumpkin
- 8 Tbsp Unsalted Butter Melted and cooled
- 1/4 C Granulated Sugar
- 1 tsp salt
- 2 3/4 C All-Purpose Flour
- 1/2 C Sugar
- 2 tbsp Cinnamon
- Heat milk until warm but not hot. In a large bowl combine with yeast, mix a little then let sit for 5 minutes until mixture is foamy.
- Beat egg, pumpkin, butter, sugar, and salt into the yeast mixture. Add half the flour and mix until combined. Then mix in the rest of the flour until dough pulls away from sides of bowl. Knead for a few minutes on a floured surface. Cover the inside of a large bowl with oil. Put dough in large bowl and cover with dish towel. Let rise for about and hour until it is double in size.
- Turn dough out onto a well floured surface and roll out into 1/2 inch thickness. Use cookie cutters or glasses to cut doughnuts. Shot glasses work great as the center cut out. Place cut doughnuts on floured baking sheets with plenty of space in between. Cover with kitchen towels and let sit at room temperature for about 45 minutes or until doubled in size.
- About 15 minutes before doughnuts are done rising, place pot with oil over medium heat. Get the oil to 375 degrees use a meat thermometer to make sure. Line cooling racks with paper towels.
- Use a slotted spoon to put a few doughnuts in the pot. Let cook for around 45 seconds and then flip and cook until golden. Take out and let rest on paper towels before rolling around in cinnamon sugar.
- Mix cinnamon and sugar together. Roll cooled donuts in it.