Maple-glazed Pumpkin Doughnuts
These tender, yeast doughnuts can easily be made dairy-free by replacing the milk with almond or coconut milk.
¼ cup warm water
2 teaspoons Surebake yeast
¹⁄³ cup warm milk
1 cup cooked, mashed pumpkin (not too watery) 1 tablespoon vegetable oil
3½ cups plain flour
½ cup brown sugar
2 teaspoons salt
2 teaspoons ground cinnamon
1 teaspoon mixed spice
¼ cup maple syrup 1½ cups icing sugar, sifted In a large bowl mix water, yeast and milk together and leave for 10 minutes until frothy.
Add remaining doughnut ingredients and mix well with a wooden spoon or by hand. Knead for 10 minutes on a lightly floured surface until dough feels silky.
Form dough into a ball, place in an oiled bowl and cover with oiled plastic wrap. Leave dough to rise until doubled in volume.
Oil a work surface and tip dough out onto it. Use oiled hands to flatten dough to 2cm thick then use an oiled knife or cutter to cut 5cm squares or circles. (If making circles, be gentle when pushing the scraps back together for re-rolling – try not to squash all the air out of the dough.)
Place doughnuts on baking paper, cover with oiled plastic wrap and leave to rise again until puffy.
Heat oil in a deep fryer or saucepan to 190°C. Fry doughnuts a few at a time, turning once, until deep golden. Drain on paper towels before serving.
Glaze: Mix maple syrup with icing sugar. If desired, add a little water to thin mixture. Drizzle over doughnuts or use for dipping. These doughnuts are best eaten freshly made. Makes about 30 (using a 4cm round cutter)