Mini Pumpkin Spice Doughnuts
Light, fluffy deep fried mini doughnuts flavoured with real pumpkin puree and pumpkin spice
Equipment
- 1 microwave safe bowl or measuring jug
- 1 Large mixing bowl
- 1 stand mixer with dough hook optional
- 1 Rolling Pin
- 1 small round cutter
- 1 deep fat fryer or large saucepan half filled with oil
- 1 steel spider strainer
- 1 Bowl
Ingredients
Mini Pumpkin Spice Doughnut Dough
- 440 grams strong flour
- 40 grams caster sugar
- 150 grams pumpkin or butternut squash puree
- 1/2 tsp salt
- 1 tbsp pumpkin spice or 1 tsp each of cinnamon, mixed spice and ground nutmeg
- 1 whole egg
- 40 grams butter
- 150 grams milk
- 25 grams fresh yeast
Pumpkin Spice Sugar
- 1 tbsp pumpkin spice or 1 tsp each of cinnamon, mixed spice and ground nutmeg
- 100 grams caster sugar
Instructions
- To begin, place the butter into the microwave safe bowl/jug. Place into the microwave and heat on 20 second intervals until the butter has completely melted.
- Remove the jug from the microwave and add the milk and fresh yeast. Whisk together until combined and leave to one side while you weigh the other ingredients.
- Place all the remaining ingredients for the doughnuts into the mixing bowl.
- Pour the yeast liquid over and place on the mixer with the dough hook attachment. Mix together for 4-5 minutes unti the dough has become smooth and strechy.
- If you don't have a stand mixer, you can knead everything together by hand but it may take closer to 10 minutes to form a smooth, elastic dough.
- Once a smooth dough has formed, lightly oil a mixing bowl and place the dough inside. Cover the bowl with cling film or a tea towel and leave in a warm place to rise for 1-2 hours or until the dough has doubled in size.
- Once the dough has risen, lightly flour a clean flat working space.
- Place the dough onto the floured surface and gently roll out the dough with a rolling pin. You are looking for a similar thickness that is half the height of the round cutter.
- Making sure to dip the cutter in flour often, cut out the dough using the cutter.
- Carefully place onto a flat lined baking tray.
- Gently knead together any leftover dough and continue rolling and cutting out until all the dough has been used. Be careful to roll out the leftovers a little thinner than the first one. This is because when the leftover dough is handled more, it will rise more when cooked.
- Place all the doughnuts on the flat, lined baking trays and gently cover with tea towel(s). Leave in a warm place to rise for 1-2 hours.
- While the doughnuts are on their final rise, begin preheating the deep fryer or saucepan with oil. You are looking for a temperature of around 160°c (320°f) - 170°c (340°f). If you don't have a thermometer, you can test the oil temperature by placing one doughnut in the hot oil. If it browns heavily within 1 minute, it is too hot. If the oil does not do anything, no bubbles or sound and no colour within 2 minutes, the oil is too cold.
- Once the oil is hot enough, gently drop 4-5 doughnuts into the oil.
- Allow to cook for 4-5 minutes, carefully flipping often for even cooking until golden brown all over.
- Using the spider strainer, carefully lift the doughnuts out of the oil and place onto some kitchen paper for a couplre minutes to drain.
- In a small bowl, add the pumpkin spice and sugar and mix together.
- Toss the drained doughnuts in the sugar and place to one side.
- Repeat the frying, draining and tossing of all doughnuts until you have cooked all.
- Store any leftovers in an airtigh container at room temperature. Eat within 1-2 days for the best texture.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.