Pumpkin Spice Donuts
Prep time: 1h30
Cook time: 20 minutes
Yields: 10 donuts
Author: Ireland Lindsay
Ingredients:
For the enriched dough:
6 tablespoons (90g) water, lukewarm
1 1/2 teaspoons (5g) quick-rise yeast
3 cups (454g) bread flour
1/4 cup (57g) granulated sugar
1 teaspoon (3g) salt
1/2 cup (150g) buttermilk, room temperature
1/4 cup (56 g) butter, melted
1 egg, beaten, room temperature
For the sugar roll:
1 cup (250g) granulated sugar
1 tablespoon (4g) pumpkin spice
1 teaspoon (2g) cinnamon
For frying:
Neutral oil for frying (Canola, Vegetable)
FOR THE ENRICHED DOUGH:
INTO a small bowl, combine the water, yeast, and a pinch of sugar. Set aside for about 5 minutes, or until the yeast blooms. It should react and be foamy and bubbly along the top.
WHILE the yeast blooms, combine into the bowl of a stand mixer fitted with the paddle attachment the dry ingredients (flour, sugar, salt). Mix until combined then form a well in the center of the dry ingredients and pour in the wet (buttermilk, melted butter, egg, and yeast mixture). Mix for 2-3 minutes or until a dough forms. Once the dough has come together, turn up the mixer to medium and knead for 10 whole minutes or until the dough appears smooth, elastic, and passes the windowpane test.
FOR the windowpane test, about halfway through the kneading process gather a small portion of dough about the size of a grape and slowly flatten and stretch. If the dough stretches thin enough where you can see your finger through it (windowpane test), the dough passes. If the dough tears before you can get it thin enough to see your finger, keep kneading at 3-minute intervals.
AFTER about 10 minutes, when your dough reaches the above indicators, including the windowpane test. Transfer to a bowl, cover, and place in a warm area, and let rise for 1 hour, or until doubled in size. Everyone’s kitchen environment is different, so this can take shorter or longer depending.
WHILE the dough rises, prepare the pumpkin spice sugar, and ten 3-inch squares of parchment paper.
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ONCE your dough has risen and doubled in size, pour onto a floured work surface, and roll out evenly till 1/2 inch thick. Using a 3-inch circle cutter cut out 10 portions of dough, next use a 1-inch circle cutter to cut out the center of the donut.
CAREFULLY place the prepared donuts onto their individual squares of parchment, place onto a baking sheet and cover them with a damp towel and let proof one final time for about 15 minutes.
FOR THE PUMPKIN SUGAR:
COMBINE into a medium bowl the sugar, and spices. Mix until fully incorporated.
TO FRY:
ONCE you’ve read the cautions and prepared your station. Pour 2 inches of neutral oil (canola, vegetable, etc.)* into a hearty, high-edged pan. Insert digital thermometer and begin to heat oil gradually over medium heat.
WHEN your oil has reached 350°F, begin frying. Using your tool of choice (A metal spider, metal spatula, etc.) *carefully lower the donut with the parchment into the oil, the parchment should slip off immediately. Be sure to use caution and avoid splashing!
FRY the donuts for 30 seconds, to 1 minute on each side, or until golden. Once your donut has finished cooking and is looking golden and cute as ever, carefully use chosen tool to raise out of fry oil and transfer to a prepared baking sheet lined with a paper towel. Let cool slightly. Once cooled slightly, but still while warm, coat the donuts evenly in the sugar mixture.
GO find a friend and ask for a high-five bcuz you just fried something, and if I may add, did it like a pro! Store donuts at room temp covered for up to 2 days, best eaten day of.
THE FRYING GUIDE:
Including tips, tools, and the how-to
Frying can seem like an intimidating, messy, and let’s face it, smelly task. This guide will break it down into bite-sized portions and provide an in-depth explanation for all-things frying.
STEP I: Cautions
Frying can be a fire hazard, and so can leaving on that straight iron. So, be cautious, but not afraid.
How to do it:
Learn what to avoid
a. Do not fill up your frying pan with more than 2 inches of oil.
b. Use a hearty, wide mouth, high-edge pan. Like a Dutch oven!
c. Do not overcrowd pan.
d. Keep an eye on the temperature.
e. Never add water directly to hot oil.
STEP II: Prepare your station.
By preparing your station ahead of time, this ensures an effortless process.
How to do it:
Collect all your tools.
a. A metal spider, metal spatula, or metal pair of tongs
b. A digital thermometer
c. A Dutch oven, or any other hearty, wide, high-edge pot
2. Set up a place for your finished donuts
a. Use a baking sheet lined with paper towels
STEP III: Fry, fry, fryyy
Recipe and Guide by @IreBakes
