These little pumpkin souce donuts are packed with pumpkin puree and pumpkin spice. After frying, toss them in a mixture of sugar and more pumpkin spice, and these are the perfect pumpkin spice donuts for fall. Or for Halloween!NOTE: Cook time of 4 minutes and is approximate per batch. It will take several rounds of frying to cook all the donuts, whether you make them large or small.
In the bowl of your stand mixer, combine pumpkin puree, sugar, yeast, salt, and pumpkin spice.
Add the butter, egg, milk, and flour.
With the dough hook, mix on low speed until it comes together in a shaggy, wet dough.
Increase the speed to medium high and knead for 10-12 minutes until the dough is smooth, shiny, and very stretchy. NOTE: Dough will be very slack (wet). Please see video for texture and resist the urge to add more flour to your mix.
Once the dough is fully kneaded, scrape into an oiled bowl, lightly oil the top of the dough, and cover with plastic wrap.
Refrigerate overnight, 8-12 hours or up to two days.
When ready to fry, remove the dough from the fridge, turn it out onto a clean dry surface (do not flour), and press it out into a rectangle about 1/2" thick.
Use a pizza wheel to cut the dough into the size/shape you want. You may also use a donut cutter if you want to make traditional donuts.
Cover the cut dough and let rest about an hour.
Whisk together the sugar and pumpkin spice in a large bowl and set aside convenient to where you're frying.
Heat your oil to 360F.
Fry the dough, a few pieces at a time, until very deeply golden brown, turning them to make sure they cook evenly. Remove from the oil with a strainer and let excess oil drain back into the pot.
Place the hot donuts in the bowl of sugar and toss well to coat with the spiced sugar.
Remove to a cooling rack.
Repeat with the remaining dough. You may need to whisk together more sugar mixture. It just depends on how generous you are with the coating.
Enjoy warm.
Video
Notes
Nutritionals based on 2 donut hole sized donuts with my best approximation of how much oil from frying and how much sugar from coating them.You can bake rather than fry these. Just roll each piece of dough into a tight ball using friction from your dry counter, place them about 1 1/2" apart on parchment-lined baking sheets, and bake at 375F until deeply golden brown. Before rolling in the sugar, quckly dunk each donut into melted butter so the sugar will stick.