Activate the yeast

• Pour the warm milk into a small bowl or glass measuring cup.
• Add part of the granulated sugar and sprinkle the yeast overtop.
• Stir and let sit until frothy and activated.

Mix the dry ingredients

• In a large bowl, whisk together the bread flour, cinnamon, pumpkin pie spice and salt.

Make the dough

• Pour the activated yeast mixture into the bowl of a stand mixer.
• Add the remaining sugar, pumpkin puree, melted butter, eggs, vanilla and the flour mixture.
• Mix on low speed with the dough hook until barely combined, then let the dough rest.

Knead the dough

• Mix on medium speed until the dough is elastic, smooth and pulls away from the sides of the bowl.
• If too sticky, add a little more flour a spoonful at a time, keeping the dough slightly sticky.

First rise

• Transfer the dough to a lightly oiled bowl, cover and let rise in a warm place until doubled in size.

Prepare the parchment squares

• Cut out squares of parchment paper and spread them across two baking sheets.
• Lightly dust each square with flour.

Shape the donuts

• Punch down the dough and turn it onto a lightly floured surface.
• Roll the dough out to about 1/2 inch thickness.
• Cut out the donuts with a round cutter, then cut out the holes in the middle with a smaller cutter; re-roll the scraps to cut more donuts.
• Place the donuts on the floured parchment squares.

Proof the donuts

• Loosely cover the donuts with a kitchen towel and proof until puffy.

Make the maple bourbon glaze

• In a large bowl, whisk together the powdered sugar, maple syrup, bourbon, melted butter, vanilla and salt until smooth.

Heat the frying oil

• Fill a heavy-bottomed pot or Dutch oven with oil to a depth of about 2 inches.
• Heat on medium-high until it reaches 175-185 °C.
• Line a wire cooling rack with a thick layer of paper towels.

Fry the donuts

• Carefully slide the parchment squares with the donuts into the hot oil, a few at a time.
• After a few seconds, pull the parchment paper away from the donuts.
• Fry until deep golden brown, turning once.
• Remove with a slotted spoon and drain on the paper towels; repeat with the remaining donuts.

Glaze and serve

• Dip the warm donuts into the glaze, generously coating both sides.
• Place on a cooling rack to let the glaze set.
• Serve warm, ideally with a cup of coffee.