After a much-needed break of over a year where I had to care for personal matters, it is time to get back to food blogging. I couldn't be any happier. Food, and especially baking, is not only a hobby for me, but it's a cure, it's cathartic on several levels. I know for a fact that a lot of you are on the same boat. Food drives us and motivates us, it's not just a basic survival need, but it's part of who we are and how we view the world.
While creating this recipe I reconnected with the joy of testing the right combinations of flavor and texture, of styling and photography. Despite the hard work it takes, it is my ultimate comfort zone; the zen space that I cherish the most.
Donuts seem just like a banal dessert that you easily snatch on the go from your favorite "donut" shop. But don't let the humbleness of dessert fool you. If done right, it is a wonderful treat that offers endless customization possibilities. Making donuts at home puts you in full control over the flavor and texture that appeals the most to you.
This particular donut recipe delivers light, pillowy, sweet and mildly spiced donuts that just capture the best fall flavors. What's best is that the recipe makes use of a bountiful ingredient this time of the year: pumpkin. There is no shortage of pumpkin recipes on this blog and this is a welcome addition that I am sure you'll love and enjoy with a warm cup of coffee, perhaps spiked with the wafting aroma of pumpkin pie spice.
For 10 to 12 donuts you need:
- 300 g flour (I used 150 g bread flour and 150 whole spelt flour, you can use all bread flour if you want)
- 2 egg yolks
- 1 to 2 tsp of mixed spices (add the spices you prefer)
- Zest of half an orange
- 1/2 tsp vanilla extract or paste
- 60 g butter, cold or at room temperature
- 40 g brown sugar (I used coconut sugar and maple sugar)
- 6 g salt
- 100 g pumpkin purée (I make mine)
- 60 ml of warm milk (37C)
- 5 g fresh yeast
First, in your mixer bowl, mix the yeast and milk and stir well until it´s dissolved, then add 60 g of flour and mix well. Then add the rest of the flour, cover and let it proof for 30 minutes. This step will make your donuts softer and last longer. Now add all the other ingredients except for the butter, and with the hook attachment and mix for at least 10 minutes on medium to low speed.
If the dough feels a bit dry, add more milk. Keep in mind that different flours absorb water differently.
Add the butter and mix again for another 8 to 10 minutes or until your dough is smooth and no longer sticky.
Cover the dough and let it double in volume. This should take around 2 hours.
Now, slowly deflate your dough by bringing the sides to the middle, cover again and put in the fridge overnight. I start working on the dough in the evening, so before I go to bed I just pop it into the fridge and leave it to ferment slowly and develop its beautiful flavors.
The next day , drop the dough on your lightly floured counter, and roll it out to about 1 cm thick.
Using a round cutter, cut the donuts and place them on parchment paper. This is optional, but I usually cut parchment paper squares to fit only one donut as this makes it easier to handle the donuts later on, but you can place all your donuts on a single paper.
Using a round cutter, cut the donuts and place them on parchment paper. This is optional, but I usually cut parchment paper squares to fit only one donut as this makes it easier to handle the donuts later on, but you can place all your donuts on a single paper.
The cut donuts need their final rest to rise and puff. Depending on the warmth of your kitchen, this may take anything from one to two hours. Yup making donuts requires some patience.
Now we're ready for frying. Fill your frying pan with about 2 to 3 cm of vegetable oil and heat it to 180 C. The oil should not be too hot or else the dough will burn on the outside and remain raw in the middle and if it's cold the dough will absorb the oil like a sponge.
Fry the donuts until golden on both sides. Don't forget to flip the dough so both sides have a nice and even color. Placing the donuts on individual parchment papers helps me to place them in the oil directly without losing their shape as the dough is quite fragile when raw.
Fry the donuts until golden on both sides. Don't forget to flip the dough so both sides have a nice and even color. Placing the donuts on individual parchment papers helps me to place them in the oil directly without losing their shape as the dough is quite fragile when raw.
Put the fried donuts on absorbing paper to get rid of any excess oil.
You can simply dust your donuts with simple powdered sugar, or glaze them. Here;s how you do both:
- Simple sugar glaze: just mix 2 tablespoons of powdered sugar with a 1 tsp of cinnamon.
- Maple glaze: mix 2 tablespoons of maple syrup and add enough powdered sugar until you get the desired consistency, which should not be neither too runny nor too thick.
Enjoy this delicious dessert with its typical autumnal flavors that go so well during Thanksgiving.
