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–+ servings

Pumpkin Donuts with Brown Butter Maple Glaze

These pumpkin donuts are soft, bready, and perfectly spiced with pumpkin, then dipped in a rich brown butter maple glaze for the ultimate fall treat.
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Course Breakfast, Dessert, Snack
Cuisine American
Servings 6 Pumpkin Donuts

Ingredients
  

Pumpkin Donut Dough

  • 180 g Whole Milk warmed to 105 to 110F
  • 7 g Active Dry
  • 40 g Brown Sugar
  • 1 large Egg
  • 1 tablespoon Vanilla Bean Paste
  • 75 g Pumpkin Puree
  • 450 g Bread Flour
  • 10 g Salt
  • 85 g Unsalted Butter

Brown Butter Maple Glaze

  • 57 g Unsalted Butter Needs to be browned
  • 80 g Maple Syrup
  • 1 tablespoon Vanilla Bean Paste
  • 240 g Powdered Sugar
  • 60 g Milk

Frying Donuts

  • Canola Oil Lard, Vegetable oil

Instructions
 

Pumpkin Donut Dough

  • If using active dry yeast, warm the milk to 105–110°F. Combine the warm milk, yeast, and brown sugar in the bowl of a stand mixer. Let sit for 5–10 minutes, until foamy.
    • If using instant yeast, skip this step and add the yeast with the dry ingredients.
  • Add the eggs and pumpkin puree and mix on low until combined. Gradually add the bread flour and salt until a shaggy dough forms.
  • With the mixer running on low, add the softened butter a little at a time, letting each addition incorporate before adding more. Knead until the dough is smooth, elastic, and passes the windowpane test.
  • Transfer to a lightly greased bowl, cover, and let rise for about 1 hour, or until nearly doubled.
    • Rising tip: Keep the dough somewhere warm around 75–80°F. A turned-off microwave with a mug of hot water, the top of the fridge, or a turned-off oven with the light on all work well. Never turn on the microwave or oven while the dough is inside.

Roll & Cut

  • Roll the risen dough on a lightly floured surface to ½-inch thick. Cut with a donut cutter. You should get about 6 large donuts, plus donut holes.
    • If you don't have a donut cutter, feel free to use a 3-inch large round cutter and a 1 inch for the middle.
  • Place on a parchment-lined baking sheet and let rest while heating the oil.

Brown Butter Maple Glaze

  • Brown the butter in a small saucepan until melted, foamy, golden brown, and nutty. Cool slightly.
  • Whisk the brown butter with powdered sugar, maple syrup, vanilla bean paste, and milk until smooth. Add the milk gradually until you reach your desired glaze consistency. Cover directly with plastic wrap while you wait to prevent a crust from forming.

Fry & Glaze

  • Heat oil to 325°F. Fry the donuts without overcrowding the pan for 2–3 minutes per side, until golden brown and cooked through.
  • Transfer to a wire rack lined with paper towels to drain.
  • While still warm, dip the donuts into the brown butter maple glaze, letting the excess drip off. Place on a wire rack and allow the glaze to set.
  • As soon as the donuts come out of the fryer place onto a wire rack and then dip the tops directly into the brown butter maple glaze and then flip them over to glaze the other side. WARNING: VERY HOT BUT WORTH IT! Let the excess glaze drip off, then place the donuts on a wire rack and allow the glaze to set.
    • Don't skip this tip! It'll be hot but dip them while hot for the glaze to set.
  • These are best enjoyed the same day!
Keyword Brown Butter, maple, pumpkin, pumpkin donut
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