Pumpkin Yeast Donuts with Brown Sugar Maple Glaze
Homemade fried pumpkin spiced yeast donuts with a sweet brown sugar maple glaze. A fun addition any Fall brunch or gathering.
Prep Time1 hr 25 mins
Cook Time12 mins
Total Time1 hr 40 mins
Servings: 14 donuts
- 3/4 C milk
- 2 1/4 tsp active dry yeast
- 1 tsp and 2Tb granulated sugar divided
- 2 1/2 C all purpose flour
- 2 Tb maple syupr
- 1/2 C pumpkin puree
- 2 1/2 tsp cinnamon
- 1/2 tsp all spice
- 1/2 tsp nutmeg
- 1/8 tsp ground cloves
- 1/2 C light brown sugar
- 3 Tb unsalted buter
- 3 Tb milk
- 2 Tb maple syrup
- 1 C powdered sugar
Heat milk to 115°F. Dissolve yeast and 1 tsp sugar in warm milk. Allow to proof for 5-10 minutes.
Add remaining dough ingredients to the bowl of a stand mixer with dough hook attachment. With mixer running on low, pour in yeast mixture. Increase speed and mix until dough comes together and forms a ball.
Transfer dough to a greased bowl. Cover and allow to rise in a warm location until doubled in size, roughly 1 hour.
Preheat vegetable oil to 350°F in a deep fryer or large stockpot.
Prepare a large baking sheet with a silicone mat or parchment paper, sprinkle well with flour.
Flour a silicone counter mat or work station well with flour. Sprinkle top of dough with flour. Roll out to 1/4 and 1/2-inc thickness. Use a 3-4-inch donut cutter. A biscuit or cookie cutter may be used in place of a donut cutter. Transfer cut donuts to prepared baking sheet.
Fry donuts in batches until golden brown. Cook for 2-3 minutes, flipping halfway through. Drain and cool on paper towels.
Melt butter and brown sugar in a small saucepan over medium heat. Stir well to combine. Add in maple syrup and milk. Whisk well to combine. Bring to a low boil. Whisk in powdered sugar, cooking until fully combined and thickened. Carefully tops of donuts in warm sauce. Transfer to a cooling rack. Repeat with remaining donuts, whisking sauce as needed between donuts.
Allow glaze to cool and harden before serving.