The Warm Embrace of Autumn in a Donut
Remember crisp autumn air and cozy kitchens? Those feelings bring joy. Imagine the warmth and comfort of homemade treats. We combine pumpkin spice and fluffy brioche.
What We’re Creating Today: Your New Favorite Fall Dessert
Today, we make Pumpkin Spice Brioche Donuts with Maple Glaze. This baking experience is delightful and achievable.
Why You’ll Love These Pumpkin Spice Brioche Donuts
Irresistibly Fluffy and Tender
The brioche dough has a luxurious texture. It melts in your mouth.
The Perfect Autumn Flavor Symphony
Pumpkin spice blends aromatically. The maple glaze adds comforting sweetness.
A Treat for Any Occasion (or No Occasion at All!)
Serve them for breakfast, brunch, dessert, or a cozy afternoon snack. They are versatile and please everyone.
The Joy of Homemade Goodness
Baking from scratch is satisfying. A wonderful aroma fills your home.
Gathering Your Ingredients: What You’ll Need
For the Pumpkin Brioche Dough
- 3 ½ cups (420g) All-purpose flour
- ¼ cup (50g) Granulated sugar
- 2 ¼ teaspoons (7g) Instant yeast
- 2 teaspoons Pumpkin pie spice
- ¾ teaspoon Salt
- ¾ cup (180g) Pure pumpkin puree
- ¼ cup (60ml) Warm milk (105-115°F / 40-46°C)
- 2 Large eggs
- ½ cup (113g) Unsalted butter, melted and cooled
For the Irresistible Maple Glaze
- 2 cups (240g) Powdered sugar
- ¼ cup (60ml) Maple syrup
- 3-4 tablespoons Milk or cream
- 1 teaspoon Vanilla extract
- Pinch of salt
Equipment Essentials
- Stand mixer (highly recommended for brioche)
- Large mixing bowls
- Rolling pin
- Donut cutters (round and small center cutter)
- Deep pot or Dutch oven for frying
- Candy thermometer
- Wire rack for cooling
Step-by-Step Guide: Crafting Your Pumpkin Spice Brioche Donuts
Preparing the Brioche Dough: The Foundation of Fluffiness
Step 1: Activate instant yeast. Mix warm milk and a pinch of sugar. Stir in the yeast. Let it sit for 5-10 minutes until foamy.
Step 2: Combine dry ingredients. In a stand mixer bowl, whisk together flour, sugar, pumpkin spice, and salt.
Step 3: Add wet ingredients to dry. Make a well in the center of the dry ingredients. Add pumpkin puree, foamy yeast mixture, and eggs. Mix on low speed with a dough hook until a shaggy dough forms.
Step 4: Knead with a dough hook. Increase speed to medium-low. Knead the dough for 5 minutes. Gradually add the melted butter, one tablespoon at a time, allowing each addition to incorporate before adding the next. Continue kneading for another 10-15 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should be slightly sticky.
Step 5: First Rise. Lightly grease a large bowl. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1.5-2 hours, or until it has doubled in bulk.
Step 6: Punch down and chill. Gently punch down the risen dough. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. Chilling makes the dough easier to handle.
Shaping Your Perfect Donuts
Step 1: Roll out chilled dough. On a lightly floured surface, roll out the chilled dough to about ½ inch thick.
Step 2: Cut out donut shapes. Use a 3-inch donut cutter to cut out donut shapes. Use a 1-inch cutter for the center holes. Reroll scraps gently, once, to cut more donuts.
Step 3: Arrange on parchment-lined baking sheets. Carefully transfer the cut donuts and donut holes to parchment-lined baking sheets, leaving space between each.
Step 4: Second Rise. Loosely cover the donuts with plastic wrap or a clean towel. Let them rise in a warm place for 45-60 minutes, or until visibly puffy and light. They should not double in size, but look significantly puffed.
Frying to Golden Perfection
Step 1: Heat oil to the optimal temperature. Pour 2-3 inches of vegetable oil into a deep pot or Dutch oven. Heat the oil over medium heat to 350-375°F (175-190°C). Use a candy thermometer to monitor the temperature.
Step 2: Fry donuts in batches. Carefully lower 2-3 donuts into the hot oil using a slotted spoon or spider. Do not overcrowd the pot. Fry for 1-2 minutes per side, until golden brown. Donut holes will fry faster, about 30-60 seconds per side.
Step 3: Remove and drain. Use the slotted spoon to remove fried donuts. Place them on a wire rack set over a baking sheet to drain excess oil.
Whipping Up the Dreamy Maple Glaze
Step 1: Whisk together glaze ingredients. In a medium bowl, whisk together powdered sugar, maple syrup, 3 tablespoons of milk/cream, vanilla extract, and a pinch of salt until smooth.
Step 2: Adjust consistency as needed. If the glaze is too thick, add more milk/cream, one teaspoon at a time, until it reaches drizzling consistency. If it’s too thin, add more powdered sugar, one tablespoon at a time.
Glazing and Garnish
Step 1: Dip slightly cooled donuts. Once the donuts are cool enough to handle (but still slightly warm), dip one side into the maple glaze.
Step 2: Place back on wire rack. Return the glazed donuts to the wire rack, glazed side up, allowing excess glaze to drip off and set.
Step 3: Optional garnish. Sprinkle with extra pumpkin pie spice or chopped pecans while the glaze is still wet, if desired.
Serving Ideas and Creative Variations
Beyond Breakfast: How to Enjoy Your Donuts
Pair these donuts with a hot cup of coffee. Serve them on a dessert platter with vanilla ice cream. Pack them as a special lunchbox treat.
Exciting Flavor Twists
Cinnamon Sugar Option: Toss warm, unfried donuts in a mix of granulated sugar and cinnamon.
Cream Cheese Glaze: Add 2 tablespoons of softened cream cheese to the maple glaze for a tangy twist.
Filled Donuts: Inject cooled donuts with pumpkin cream or apple butter using a pastry bag and a long nozzle.
Donut Holes Delight
Glaze the donut holes or toss them in cinnamon sugar. Put them on tiny skewers for a party.
Tips for Success: Achieve Donut Perfection
Don’t Rush the Proofing
Allow the dough to rise fully. Patience results in tender donuts.
Oil Temperature is Key
Use a candy thermometer. If the oil is too cold, donuts absorb too much oil and become greasy. If it’s too hot, they burn on the outside and stay raw inside. Maintain 350-375°F (175-190°C).
Don’t Overcrowd the Pot
Fry donuts in small batches. Overcrowding lowers the oil temperature and leads to uneven cooking.
Handle with Care
Brioche dough is delicate once proofed. Handle the donuts gently when transferring them to the hot oil.
Pure Pumpkin Puree Only!
Always use pure pumpkin puree, not pumpkin pie filling. Pie filling has added spices and sugar.
Conclusion: Savor the Season
These Pumpkin Spice Brioche Donuts with Maple Glaze bring joy and comfort. Try the recipe. Share your creations. Embrace autumn baking.
Frequently Asked Questions (FAQ)
How do I store leftover Pumpkin Spice Brioche Donuts with Maple Glaze?
Store leftover Pumpkin Spice Brioche Donuts with Maple Glaze at room temperature in an airtight container for up to 2 days. They taste best fresh.
Can I bake these Pumpkin Spice Brioche Donuts instead of frying them?
Yes, you can bake these donuts. After the second rise, bake them at 375°F (190°C) for 10-15 minutes, or until golden brown. They will not have the same texture as fried donuts but are still delicious.
Can I make the brioche dough ahead of time for these donuts?
Yes, you can make the brioche dough ahead of time. After the first rise, chill the dough in the refrigerator for up to 24 hours. This also helps develop flavor and makes the dough easier to handle.
What if I don’t have a stand mixer for the brioche dough?
You can mix the brioche dough by hand. It will require longer kneading, about 20-25 minutes. The dough will become smooth and elastic with persistence.
Can I use store-bought pumpkin pie spice, or should I make my own for these Pumpkin Spice Brioche Donuts?
Store-bought pumpkin pie spice works perfectly well for these donuts. If you prefer, you can make your own blend with cinnamon, nutmeg, ginger, and cloves.
Classic Pumpkin Spice Brioche Donuts with Maple Glaze
Equipment
- Stand mixer
- Large mixing bowls
- Rolling pin
- Donut cutters
- Deep pot or Dutch oven
- Candy thermometer
- Wire rack
- Parchment-lined baking sheets
- Slotted spoon or spider
- Medium bowl
Ingredients
For the Pumpkin Brioche Dough
- 3 ½ cups All-purpose flour (420g)
- ¼ cup Granulated sugar (50g)
- 2 ¼ teaspoons Instant yeast (7g)
- 2 teaspoons Pumpkin pie spice
- ¾ teaspoon Salt
- ¾ cup Pure pumpkin puree (180g)
- ¼ cup Warm milk (60ml) (105-115°F / 40-46°C)
- 2 Large eggs
- ½ cup Unsalted butter (113g), melted and cooled
For the Irresistible Maple Glaze
- 2 cups Powdered sugar (240g)
- ¼ cup Maple syrup (60ml)
- 3-4 tablespoons Milk or cream
- 1 teaspoon Vanilla extract
- Pinch salt
Instructions
Prepare the Brioche Dough: The Foundation of Fluffiness
- Activate yeast by mixing warm milk and a pinch of sugar, then stir in the yeast and let it sit for 5-10 minutes until foamy.
- In a stand mixer bowl, whisk together the flour, sugar, pumpkin spice, and salt.
- Create a well in the dry ingredients, then add pumpkin puree, foamy yeast mixture, and eggs, mixing on low speed with a dough hook until a shaggy dough forms.
- Increase mixer speed to medium-low and knead for 5 minutes; gradually add melted butter tablespoon by tablespoon, then continue kneading for another 10-15 minutes until the dough is smooth and elastic.
- Lightly grease a large bowl, place the dough in it turning once to coat, then cover and let rise in a warm place for 1.5-2 hours until doubled in bulk.
- Gently punch down the risen dough, cover tightly with plastic wrap, and refrigerate for at least 4 hours or preferably overnight to make it easier to handle.
Shaping Your Perfect Donuts
- On a lightly floured surface, roll out the chilled dough to approximately ½ inch thick.
- Use a 3-inch donut cutter to shape donuts and a 1-inch cutter for center holes, gently re-rolling scraps once to cut additional donuts.
- Carefully transfer the cut donuts and donut holes to parchment-lined baking sheets, ensuring sufficient space between each piece.
- Loosely cover the donuts with plastic wrap or a clean towel and let them rise in a warm place for 45-60 minutes until visibly puffy and light.
Frying to Golden Perfection
- Pour 2-3 inches of vegetable oil into a deep pot or Dutch oven and heat over medium heat to 350-375°F (175-190°C), using a candy thermometer to monitor.
- Carefully lower 2-3 donuts into the hot oil using a slotted spoon, frying for 1-2 minutes per side until golden brown, noting that donut holes will fry faster for 30-60 seconds per side.
- Remove fried donuts with the slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil.
Whipping Up the Dreamy Maple Glaze
- In a medium bowl, whisk together powdered sugar, maple syrup, 3 tablespoons of milk or cream, vanilla extract, and a pinch of salt until smooth.
- Adjust the glaze consistency by adding more milk/cream teaspoon by teaspoon if too thick, or more powdered sugar tablespoon by tablespoon if too thin.
Glazing and Garnish
- Once the donuts are cool enough to handle but still slightly warm, dip one side into the maple glaze.
- Return the glazed donuts to the wire rack, glazed side up, allowing any excess glaze to drip off and set.
- For an optional garnish, sprinkle with extra pumpkin pie spice or chopped pecans while the glaze is still wet.