Recipe adapted from http://www.somethingswanky.com/pumpkin-nutella-donuts-the-yeasty-kind/
- 80-100ml milk (luke warm)
- 2 Tablespoons butter
- 1 Tbsp. active dry yeast
- 2 Tablespoons granulated white sugar
- 1 large egg (beat)
- 150g cup pure pumpkin (not pumpkin pie filling)
- 1 tsp cinamon
- 280-300g all purpose flour
- 1/2 teaspoon salt
- 1 tsp vanilla
- 1 tsp rum
- 4 cups vegetable or canola oil (enough for a 2 qt. saucepan)
- Fine sugar
- Chocolate source
- Sprinkle the yeast over the warm milk. Sprinkle the sugar over the yeast. If the sugar and yeast don’t fall under the surface, swirl gently until they are submerged in the milk/butter mixture. Let sit about 10-15 min until foamy.
- Add the flour, pumpkin pie spice, and salt into the bowl.
- Add the yeasty liquid, the pumpkin puree, and the egg into the dry ingredients and mix with the bread hook attachment (or hand mix).
- continue to knead by hand 10-15 minutes. Add thin flour if sticky. Cover with plastic wrap and let rest in a warm place until doubled in size, about 30-40 minutes.
- Once risen, punch down the dough and roll out to about 1 inch on a well floured surface.
- Use a donut cutter (or simply large and small round cookie cutters, like I did) to cut out donuts. Cover loosely for another 10-15 min.
- Heat oil in a 2 quart (or medium) saucepan over medium heat for about 10 minute. Test oil with wooden stick. If the oil bubbles a little, it’s ready. .
- Prepare a stack of paper towels. This is for absorbing some excess oil . I usually set my stack of towels on a wire cooling rack.
- Place the donuts, one at a time, into the hot oil. Let it fry for 1-2 minutes on each side until golden brown.
- Let it sit on the paper towels for a minute to absorb the excess oil and coated with fine sugar while a bit warm. or other topping while cold.