Breakfast & Brunchcountryliving
Honey-Glazed Pumpkin Donuts
The dense texture of cake donuts ups their dunking potential.
👥 12 Servings⏱️ Prep & Cook: 4h⏳ Prep: 1h👤 Torie Cox📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pot
- ●dutch oven
- ●baking sheet
- ●oven
📝 Preparation Steps
1
Make the donuts: Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl. Whisk brown sugar and eggs with an electric mixer on high speed until pale and thick, 2 to ⏱️ 4 minutes. Reduce mixer speed to medium and whisk in buttermilk, pumpkin puree, butter, and vanilla. Reduce mixer speed to low and gradually whisk in flour mixture, mixing just until combined. Cover bowl and refrigerate until firm, at least ⏱️ 3 hours and up to ⏱️ 24 hours.
large eggs2
2
Heat oil in a large Dutch oven or a heavy-bottomed pot to 350°F with a deep-fry thermometer attached. Line a rimmed baking sheet with paper towels and fit with a wire rack.
3
Roll dough on a floured surface with a floured rolling pin to ½ inch thick. Using a 3-inch donut cutter (or a 3-inch round cutter and a 1½-inch round cutter), cut out donuts, re-rolling scraps as needed to get 12 donuts.
4
Fry donuts in 5 batches, turning once, until browned, 3 to ⏱️ 4 minutes, keeping oil temperature as close to 350°F as possible. Transfer donuts to prepared baking sheet.
5
Make the glaze: Whisk together confectioners’ sugar, honey, buttermilk, and salt in a bowl until combined. Working one at a time, dip warm donuts in glaze and place, glazed side up, on wire rack. Serve warm or at room temperature.
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