Something Swanky

Pumpkin Nutella Donuts (the yeasty kind!)

These pumpkin donuts are as light and fluffy as a bakery donut! I love eating mine with Nutella on top, but they are fantastic with only a simple glaze.

Pumpkin Donuts (the yeasty kind!) at www.somethingswanky.com

 This year I’ve been enjoying the lighter side of pumpkin. And, no… when I say “lighter,” I don’t mean less calories. I mean literally lighter. As in yeasty!

Now, I love a moist and dense pumpkin muffin/cake/cookie as much as the next guy. In fact, I’ll probably be posting some of those recipe in the coming weeks. But I LOVE fluffy, soft pumpkin yeast breads and pastries.

Some people complain that you lose the pumpkin taste when it’s diluted with the amount of flour these recipes call for. But I’ve found that using a hefty amount of pumpkin pie spice (absolutely no skimping!) and serving it with something sweet (like a glaze or frosting) creates a deliciousness that has plenty of pumpkin and spice flavors!

Pumpkin Donuts (the yeasty kind!) at www.somethingswanky.com

Pumpkin Donuts (the yeasty kind!) at www.somethingswanky.com

So far, our yeasty pumpkin treats list has included:

Pumpkin Cinnamon Rolls

Pumpkin Soft Pretzel Bites

and Pumpkin Monkey Bread (ok, so this one was from last year).

I’ve loved each and every one of these babies! And I think donuts just fit right in, don’t you?

….you know what else fits right in?? Nutella. Obviously.

Pumpkin Donuts (the yeasty kind!) with Nutella at www.somethingswanky.com

Pumpkin Donuts (the yeasty kind!) with Nutella at www.somethingswanky.com

Yes, that’s right. Go ahead and give your Pumpkin Donut a happy, healthy schmearing of good ol’ Nutella!

Eat up, and enjoy :)

Pumpkin Yeast Donuts

Yield: 6-8

Ingredients

  • 1/3 cup milk
  • 2 Tablespoons butter
  • 1 Tbsp. active dry yeast
  • 2 Tablespoons granulated white sugar
  • 1 large egg
  • 1/2 cup pure pumpkin (not pumpkin pie filling)
  • 1 heaping tablespoon pumpkin pie spice
  • 2 cups flour
  • 1/2 teaspoon salt
  • For Frying:
  • 4 cups vegetable or canola oil (enough for a 2 qt. saucepan)
  • Simple Glaze:
  • 1 cup confectioners sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • Optional Topping:
  • Nutella

Instructions

  1. Place the butter and milk into a small bowl and microwave for 30 seconds until warmed through and butter starts to melt. Whisk for about 30 seconds. If the butter melts into the milk, it's warm enough. If it doesn't, microwave for another 10-15 seconds until it does.
  2. 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 until foamy.
  3. Add the flour, pumpkin pie spice, and salt into the bowl of a stand mixer.
  4. Add the yeasty liquid, the pumpkin puree, and the egg into the dry ingredients and mix with the bread hook attachment. Use a rubber spatula to scrape down the edges as needed.
  5. Once a dough ball has formed in the center of the bowl on the bread hook, continue to knead on the hook for 5 more minutes. Cover with plastic wrap and let rest in a warm place until doubled in size, about 30 minutes.
  6. Once risen, punch down the dough and roll out to about 1 inch on a well floured surface.
  7. Use a donut cutter (or simply large and small round cookie cutters, like I did) to cut out donuts. Cover loosely with a cloth and let rise while heating the oil for frying.
  8. Heat oil in a 2 quart (or medium) saucepan over medium heat for about 10 minute. Test the oil by sprinkling a few water droplets into the pan. If the oil bubbles a little, it's ready. If it boils a LOT and starts splattering, take it off the heat for 2-3 minutes, lower the heat a notch or two, and then put it back on for frying.
  9. Prepare a stack of paper towels. This is for absorbing some excess oil from the fried biscuits. I usually set my stack of towels on a wire cooling rack.
  10. Place the donuts, one at a time, into the hot oil. Let it fry for 1-2 minutes on each side until golden brown.
  11. Let it sit on the paper towels for a minute to absorb some of the excess oil and cool before glazing and/or frosting.
  12. For glazing:
  13. Whisk together the confectioners sugar, milk, and vanilla until smooth. Add more milk (by the teaspoon) if you want the glaze to be thinner. Dunk the donut in the glaze (both sides), and place on a wire rack (with paper towels underneath to catch the drip) to let set.
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Don’t miss a bite!

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21 Responses to “Pumpkin Nutella Donuts (the yeasty kind!)”

  1. jolly posted on September 25, 2013 at 5:49 pm (#)

    I love it soooooo…..much!

  2. Jenn@eatcakefordinner posted on September 25, 2013 at 6:12 pm (#)

    These look perfect and sound delicious :)

  3. Nancy P.@thebittersideofsweet posted on September 25, 2013 at 10:05 pm (#)

    You had me at pumpkin and nutella! Delicious!!

  4. Averie @ Averie Cooks posted on September 26, 2013 at 2:23 am (#)

    Ive never made yeast donuts – and need to! I’ve made pumpkin donuts before, but not the yeast kind. Yours are just beautiful! Wow , so impressive Ashton Pinned!

  5. Emma posted on September 26, 2013 at 6:15 am (#)

    Never in my life have I made donuts like this . . . I need to make this happen. ASAP

    Ashton, just wow girl . . . wow!

  6. suzy supnet posted on September 26, 2013 at 8:55 am (#)

    I love that you added Nutella on top. What a great combination. Too bad frying always gets so messy. But maybe that is a good thing. otherwise I would probably make a lot more donuts!

  7. frannva posted on September 26, 2013 at 9:25 am (#)

    These look yummy. I am looking for a great recipe for plain yeast doughnuts. Can you recommend one?

  8. Mandy's Recipe Box posted on September 26, 2013 at 11:44 am (#)

    These look absolutely perfect! Gorgeous.

  9. Stephanie @ Eat. Drink. Love. posted on September 26, 2013 at 2:06 pm (#)

    I love that huge smear of Nutella on top! Thanks so much for sharing my doughnuts! :)

  10. Chung-Ah | Damn Delicious posted on September 26, 2013 at 2:07 pm (#)

    I could have these donuts ALL YEAR LONG!

  11. Laura @ Lauras Baking Talent posted on September 26, 2013 at 2:38 pm (#)

    Love the combination of nutella and pumpkin. I could eat it all the time :)

  12. Courtney @ Neighborfood posted on September 27, 2013 at 10:21 pm (#)

    There’s nothing like a yeast donut. I like the baked kind, but I CRAVE the yeast kind. So light and fluffy, I can almost imagine these melting in my mouth. Can’t wait to give these a try!

  13. Jocelyn @ BruCrew Life posted on October 1, 2013 at 12:55 am (#)

    Holy smokes, I want to jump into this picture and devour these!! Yum-o!

  14. Stephanie @ Macaroni and Cheesecake posted on October 2, 2013 at 4:22 pm (#)

    These look incredible! I need to get over my frying phobia and try these!!

  15. Shari @ Shari Blogs posted on October 25, 2013 at 11:07 am (#)

    Pumpkin donuts are actually my favorite! I have never tried to make any though. I might just have to whip these out soon!

  16. sarah posted on November 7, 2013 at 9:17 am (#)

    I made these and they got horrible! Idk what I did wrong, They got tough and chewy instead of light and fluffy. My dough never raised but idk why..I’d like to try again but Idk what I should do differently

    • Sharyn replied: — October 3rd, 2014 @ 2:03 pm

      Did your yeast fully bloom when you put it in the milk mixture? It sounds like you might have been using instant yeast rather than rapid rise yeast and never got the extra gas release when they cooked.

  17. Joanne posted on November 18, 2013 at 4:20 pm (#)

    Saturday I made the strawberry cheesecake ice cream. Today I made these. Omg! They are amazing. I didn’t pit Nutella on the and I used the copy cat recipe for the glaze. They tastes just like Krispy Kreme. I am searching now for something else to make. This blog is amazing.

  18. Bonnie posted on November 29, 2013 at 10:06 pm (#)

    Made these on Thanksgiving morning for my 5 kids, mother-in-law, and hubby. Everyone loved them, and the memories that were made were worth the work! Thanks for this recipe.

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