Thanksgiving Doughnuts: Easy Festive Treat! (Print Version)

Thanksgiving Doughnuts: a festive treat for holiday mornings! My personal recipe brings warmth & cozy flavors, your new favorite tradition.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 50 minutes
Servings: 12 Doughnuts
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Dough Base

01 - 3 cups (360g) All-Purpose Flour
02 - 1/4 cup (50g) Granulated Sugar
03 - 2 1/4 teaspoons (1 packet) Active Dry Yeast
04 - 1/2 cup (120ml) Whole Milk, warmed (105-115°F)
05 - 2 Large Eggs, room temperature
06 - 1/4 cup (56g) Unsalted Butter, melted and cooled
07 - 1/2 teaspoon Salt

→ Flavor Infusion

08 - 1/2 cup (120g) Pumpkin Puree (not pie filling)
09 - 1 1/2 teaspoons Pumpkin Pie Spice
10 - 1 teaspoon Vanilla Extract

→ Frying Essentials

11 - 4-5 cups Vegetable Oil, for frying

→ Glaze Goodness

12 - 1 1/2 cups (180g) Powdered Sugar
13 - 2-3 tablespoons Whole Milk
14 - 1/2 teaspoon Vanilla Extract

# Instructions:

01 - First things first, let's get that yeast bubbly! Warm your milk (around 105-115°F, like a warm bath for your finger, not hot!). Pour it into a large bowl, sprinkle in a teaspoon of sugar and your yeast. Give it a gentle stir and let it sit for about 5-10 minutes. You want to see it get foamy and alive. If it doesn't foam, your yeast might be dead, or your milk was too hot/cold. Don't panic, just try again!
02 - Once your yeast is happy and bubbly, add the remaining sugar, eggs, melted butter, pumpkin puree, pumpkin pie spice, vanilla, and salt to the bowl. Whisk it all together until it's well combined. Then, gradually add the flour, mixing with a wooden spoon or your stand mixer with a dough hook. It'll be sticky at first, honestly, it always is! Keep mixing until it forms a soft, shaggy dough, about 5-7 minutes. This is where I always get flour on my nose, without fail.
03 - Lightly grease a clean bowl with a little oil, transfer your dough, and turn it over once to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Now, find a warm, draft-free spot. I usually stick mine in a slightly warm oven (turned off, of course!). Let it rise for about 1-1.5 hours, or until it's doubled in size. This is the patience test, but so worth it for fluffy Thanksgiving Doughnuts!
04 - Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface. Roll the dough to about 1/2-inch thickness. Use a 3-inch doughnut cutter (or two different-sized round cutters) to cut out your doughnuts and holes. Place them on parchment-lined baking sheets, leaving a little space between each. Gather the scraps, gently re-roll, and cut more! Don't overwork the dough here, or they'll get tough. I learned that the hard way, trust me.
05 - Cover your shaped doughnuts and holes loosely with plastic wrap or a kitchen towel. Let them rise again for another 30-45 minutes, or until they look visibly puffy and light. This second rise is crucial for that airy texture. They'll almost double in size again! This is when my kitchen starts to smell absolutely heavenly, a mix of pumpkin and yeast, it's just the best.
06 - Heat about 3-4 inches of vegetable oil in a large, heavy-bottomed pot or Dutch oven to 350-360°F (175-180°C). Use a thermometer, please! Carefully slide 2-3 doughnuts into the hot oil (don't overcrowd!). Fry for 1-2 minutes per side, until golden brown. Use a slotted spoon to transfer them to a wire rack set over paper towels to drain. Repeat with the remaining doughnuts and holes. They'll look so puffy and beautiful, honestly, I get a little teary-eyed every time.
07 - While the doughnuts are cooling slightly, whisk together the powdered sugar, milk, and vanilla extract in a shallow bowl until smooth. You want it thick enough to coat, but still pourable. Dip each warm (not hot!) doughnut into the glaze, letting any excess drip off, then place them back on the wire rack. The warmth helps the glaze set perfectly. And just like that, you've got homemade Thanksgiving Doughnuts!

# Notes:

01 - Don't overcrowd the pot when frying; trust me, I learned that the hard way with soggy doughnuts!
02 - You can prep the dough the night before and let it do a slow rise in the fridge, then just bring it to room temp before shaping.
03 - No pumpkin puree? Sweet potato puree works surprisingly well, just maybe a tad sweeter.
04 - A sprinkle of cinnamon sugar on top of the glaze when it's still wet? Chef's kiss!

# Tools You'll Need:

01 - Large mixing bowls
02 - whisk
03 - stand mixer (optional)
04 - measuring cups and spoons
05 - plastic wrap
06 - kitchen towel
07 - rolling pin
08 - 3-inch doughnut cutter
09 - parchment paper
10 - baking sheets
11 - large heavy-bottomed pot or Dutch oven
12 - deep-fry thermometer
13 - slotted spoon
14 - wire rack
15 - paper towels
16 - shallow bowl for glaze.

# Nutrition Facts (Per Serving):

Calories: 250-300
Total Fat: 15-20g
Total Carbohydrate: 30-35g
Protein: 4-5g

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