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Pumpkin Donuts with Maple Bourbon Glaze
Panadería

Pumpkin Donuts with Maple Bourbon Glaze

3 hPara 11Nutri-Score E€€
de @wellmadebykiley58 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

11 personas
  • milk (warmed to about 43 °C)Lácteos180 ml
  • granulated sugar (divided)Despensa55 g
  • active dry yeastDespensa11 g
  • pumpkin puree (room temperature)Despensa120 g
  • salted butter (melted and slightly cooled)Lácteos113 g
  • eggs (room temperature)Lácteos2 piezas
  • vanilla bean pasteDespensa4 g
  • bread flour (plus extra for dusting and adjusting)Cereales480 g
  • cinnamon (ground)Especias3 g
  • pumpkin pie spiceEspecias2 g
  • saltEspecias3 g
  • avocado oil (for frying)Despensa1 litro
  • powdered sugarDespensa450 g
  • maple syrupDespensa240 ml
  • bourbon whiskeyBebidas60 ml
  • salted butter (melted, for the glaze)Lácteos90 g
  • vanilla bean paste (for the glaze)Despensa8 g
  • salt (large pinch, for the glaze)Especias2 g

por ración

Nutrición

539kcal

Carbohidratos
92 g
Proteínas
7 g
Grasas
16 g
Adaptar utensilios

lo que usará

Utensilios

  • Batidora amasadora
  • Bol ×3
  • Varillas
  • Rodillo
  • Cocotte
  • Termómetro de cocina
  • Espumadera
  • Rejilla de enfriamiento
  • Bandeja de horno ×2
  • donut cutter

paso a paso

Preparación

  1. 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.
    Paso 1

  2. Mix the dry ingredients

    • In a large bowl, whisk together the bread flour, cinnamon, pumpkin pie spice and salt.
    Paso 2

  3. 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.
    Paso 3

  4. 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.
    Paso 4

  5. First rise

    • Transfer the dough to a lightly oiled bowl, cover and let rise in a warm place until doubled in size.
    Paso 5

  6. Prepare the parchment squares

    • Cut out squares of parchment paper and spread them across two baking sheets.
    • Lightly dust each square with flour.
    Paso 6

  7. 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.
    Paso 7

  8. Proof the donuts

    • Loosely cover the donuts with a kitchen towel and proof until puffy.
    Paso 8

  9. Make the maple bourbon glaze

    • In a large bowl, whisk together the powdered sugar, maple syrup, bourbon, melted butter, vanilla and salt until smooth.
    Paso 9

  10. 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.
    Paso 10

  11. 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.
    Paso 11

  12. 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.
    Paso 12
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