Deep fried pumpkin yeast doughnuts, filled with cinnamon cream cheese frosting and topped with a sea salted maple glaze.
I made a snarky comment on my Facebook fan page the other day dissing baked donuts. I have this hang up on baking them. I can not wrap my head around the idea of pouring batter into a baking pan and calling it a doughnut. Doughnuts are DOUGHnuts. Key word being DOUGH not a batter. They should be cut or shaped... not poured. See what I'm saying here? Oh boy let me tell you I offended some people. I didn't mean too. I was just being me, silly with a bit of snark mixed in.
There is a place in this world for baked doughnuts. Many of my friends have many recipes on their blogs for baked doughnuts that look pretty darn amazing. It's a way to indulge with a little less guilt. Some need to watch their fat and calorie intake so they are a great alternative. And heck it's a baked treat so yeah, they still taste fabulous. But even so.... can anyone out there say the baked version is better than fried? I highly doubt it. If you are one who prefers the baked variety over the fried based on taste and texture (not for health reasons) speak up. I want to hear it! Seriously prove me wrong.
I feel like I have been fighting this fight alone in the blogging world for the past year. Everyone is giving up on the fried doughnut. I am here to say I will not give up on them. There is nothing, and I mean NOTHING in this world that tastes better than a fresh warm homemade deep fried doughnut.
I was recently contacted by my friends at RedStar Yeast, asking if I could create a new recipe for them using their yeast. I've mentioned them before when baking any breads or yeasted baked good. They are the only yeast I keep stocked in my kitchen.
For the past year, I have been primarily baking breads with their Platinum Yeast. It rises in under 15 minutes. Typically when using regular active dry yeast my rise times average about an hour depending on the warmth of my house on that given day. I am a busy mom who is on the go constantly, some days I just do not have that extra hour in my day to wait for the bread to rise. Red Star Yeast's Platinum just added 45 minutes to my day!
Today I'm sharing my favorite Raised Pumpkin Doughnuts, topped with Sea Salted Maple Glaze and filled with my favorite Cinnamon Cream Cheese Frosting. These doughnuts are chewy, yet soft on the inside. Mild in flavor and only slightly sweet, giving you the freedom to sweeten the toppings and fillings without giving yourself a toothache.
Sea Salted Maple Pumpkin Doughnuts with a Cinnamon Cream Cheese Filling
*This recipe makes a large batch (2 dozen+) However you can easily halve the recipe*
- 1/2 cup warm water
- 2 packages Red Star Yeast's Platinum
- 2/3 cup warm whole milk
- 2 large eggs, beaten
- 15 oz pumpkin puree
- 2 tablespoons vegetable oil
- 6-7 cups Bread Flour
- 1/4 cup maple syrup
- 1/2 cup granulated sugar
- 1 tablespoon salt
- 2 teaspoon pumpkin pie spice
- *extra flour for rolling
- vegetable oil for fryer
- 8 oz cream cheese
- 3-4 cups powdered sugar
- 1-3 tablespoon heavy cream
- 1 tablespoon Cinnamon
- 1/4 tsp salt
- 1/2 cup maple syrup
- 2 cups powdered sugar
- sea salt for sprinkling
In a small bowl add yeast and warm water until the yeast has dissolved. About 5 minutes, once it is bubbly or appears foamy it is ready to use.
In the bowl of your electric mixer with your dough hook attachment add in milk, eggs, pumpkin, oil, salt, cinnamon, maple syrup, sugar 2 cups of your flour.
Beat vigorously. Add in remaining flour 1/2 cup at a time until dough is firm enough to kneed. Not too sticky.
Pour dough out onto a floured work surface and kneed for about 6 minutes or until smooth and elastic.
Turn dough into a oiled bowl. Cover in a warm spot and allow to rise until doubles.
On a floured surface roll dough out into a large circle about 3/4 of an inch thick.
Using a 2-3 inch round cookie cutter cut our your donuts. Placing them on a lined cookie sheet to rise again. With the extra dough scraps you can shape ring shaped doughnuts or roll them into balls for "doughnut holes."
Allow doughnuts to double in size again (depending on the yeast you use 10-60 minutes)
Meanwhile heat cooking oil to 365 degrees.
Once the doughnuts have risen, fry 1-3 at a time depending on how large your fryer or pot is. Careful not to over crowed them.
Fry for approximately 2-3 minutes flipping half way through the process to evenly brown. Once they are golden brown remove from oil with and place on paper towels to "drain".
Once all the doughnuts are done, allow to cool and meanwhile prepare filling and icing.
To prepare your filling:With an electric mixer whip cream cheese until light and fluffy. Slowly mix in powdered sugar and cinnamon. If it appears too thick mix in 1 tbs of cream a time to thin it out a tad.
To prepare your icing: Using a whisk. Whisk your maple syrup and powdered sugar together until smooth.
To assemble doughnuts: Cut a small whole straight through the center of each doughnut, going all the way to the back but careful not to cut through the other end.
Fill piping bag with a medium sized tip with the cream cheese frosting. Fill each doughnut with the filling.
Spread maple glaze over the tops of each filled doughnut and sprinkle lightly with sea salt.
If you have left over frosting and icing spread onto fried doughnut scraps as well.
Recipe yields about 2 dozen doughnuts.
Be sure to check out Red Star Yeast on Facebook, Twitter, and Pinterest for some yeast baking inspiration!
(Disclaimer: This was a sponsored post. Red Star Yeast compensated me for my time. However all opinions are 100% my own.)