Why hello November! Is it me or did this year just past by super quick? It is already that time of year where everyone sees and breaths pumpkin mania! Sorry, but it is here and I have probably had 5-6 Pumpkin Spice Lattes from Starbucks already.
But these old fashioned pumpkin donuts really need to be in your life. I made them twice already and think you should too!
I added pumpkin puree and pumpkin spices to the dough to get into the holiday mood. When making this dough, a warning….
It is very sticky. So make sure you spray your bowl and plastic wrap with non-stick spray.
The recipe is adapted from Chef Steps and I really love their recipes. They use to focus mainly on sous vide items, but I’m glad they are expanding their recipes and techniques.
The first time I made the recipe my batter was not cold enough when I started to fry, so it is important that it is cold so that the oil does not seep though.
We don’t want no oily, soggy donuts now.
So, it is crucial to stick them in the refrigerator for at least 20 minutes until ready to fry. They came out perfect! Crispy exterior and spiced cake-like center. These will be a hit with your family on a cold morning with a cup of coffee or hot coco.
I even did my first video!! Yay me! Sorry its not the process, it was very much a last minute decision. Sometimes you will wait for the so called “perfect” time but really just need to just do it!
Happy November, y’all!
Pumpkin Old Fashioned Donuts
- 120 grams sugar granulated
- 3 large egg yolks
- 18 grams butter
- 190 grams sour cream
- 120 grams pumpkin puree
- 300 grams pastry flour
- 7.5 grams baking powder
- 6 grams kosher salt
- 3 teaspoons pumpkin pie spice
- 50 grams whole milk
- 2 grams salt
- 200 grams powdered sugar
Combine the milk salt and powdered sugar into a mixing bowl. Mix until will combined and smooth and creamy. Cover with plastic wrap and place aside.
Pumpkin Old Fashioned Donuts
Sift together the pastry flour, baking powder, kosher salt and place aside.
Combine the sugar, yolks, and butter in the bowl of a stand mixer fitted with the paddle attachment. Set the mixer to high and mix for about two minutes. Stop the mixer, add the sour cream and pumpkin puree. then mix on medium until the mixture becomes smooth, about one to two more minutes.
Lightly coat the inside of a medium mixing bowl with nonstick spray, line the bowl with plastic wrap, making sure to press the wrap inside the bowl. Coat the exposed plastic wrap inside the bowl with another layer of nonstick spray. Set the bowl aside.
With the stand mixer set to low, add the dry ingredients and pumpkin pie spice to the wet ones, one large spoonful at a time, waiting a few seconds between spoonfuls and stopping the mixer when the dry ingredients are completely incorporated. Transfer the dough to the bowl lined with plastic wrap; spray the top of the dough with the nonstick spray; cover it, placing the ends of the plastic wrap directly on the dough; and put it in the refrigerator for 60 minutes.
Line a half-sheet pan with parchment paper, coat the paper with nonstick spray, and set it aside. Lightly dust a work surface with flour. While the dough is still in the bowl, dust the top with flour, then transfer it from the bowl directly onto the floured work surface. Working quickly to keep the dough cool, lightly dust the top of the dough with more flour. (You can always add more if you need it later.) Roll to about a half-inch thick.
Brush any excess flour from the surface of the dough. Use a 3 inch and a 1 1/4 inch ring mold to punch out your donuts, dipping the bottoms of the molds in flour before every cut. Make donut holes from the middles!
In a large pot over medium heat, fry oil to 340 °F / 170 °C. Clip a thermometer to the edge of the pot and monitor the temperature regularly, stirring occasionally to keep the heat even.
Cooking one at a time until you get the hang of it, place a donut in the fryer. Once it rises to the surface, cook it for 40 seconds, then use a spider strainer or slotted spoon to flip it and fry until the bottom develops a nice, golden-brown color, about 80 seconds. Flip it one more time and fry for another 80 seconds. Transfer to a rack over a metal tray or onto a paper towel-lined plate.
Let cool for 10 minutes and then drizzle glaze over.