Rachel Schardt
~King Author Flour ~

I think I have gone crazy with my MYO (Make Your Own) of late. I have a couple cans of pumpkin due to me normally making 2 pumpkin cheesecakes....Yes I said pumpkin cheesecake. Well I want donughts but not fried (we don't get along).  Well when you want something sweet donughts are both sweet and savory...so why not!

Well having to figure out how to do this I am using 2 different types of recipes. One is a yeast recipe but the 2nd recipe is how to bake said donught goodness. So I am enclosing both recipes. You can see which way you like better; fried or baked.

Here is the recipe for Pumpkin Yeast Donuts: It's from a fellow Blogspot user here

  • 1 cup milk
  • 2/3 cup sugar (139 g, 4.9 oz)
  • 2 TB instant yeast
  • 2 tsp. salt
  • 2 large eggs
  • 1/3 cup shortening
  • 1 cup pumpkin puree (252 g, 8.6 oz)
  • 6 cups all purpose flour (767 g, 27 oz)
  • 1 TB cinnamon
  • 2 tsp. pumpkin pie spice
  • vegetable oil or shortening, for frying
Cinnamon Sugar Topping:
  • 1 cup sugar
  • 2 TB cinnamon
  1. In a large bowl or the bowl of a stand mixer combine t0gether your milk, eggs, and pumpkin puree. Add your flour, sugar, yeast, salt, shortening, and spices to the bowl. Mix together until a rough dough forms. Cover the bowl with plastic wrap and allow to rest for 20 minutes. After 20 minutes begin kneading by hand or use the dough hook attachment for the stand mixer. I prefer to knead this dough by machine because it is relatively sticky, especially in the early stages. Knead by hand for 5-7 minutes or by stand mixer set on medium speed for only 2-4 minutes. It does not need to develop a lot of gluten it just needs to be nice and smooth. This will give you a tender doughnut.
  2. Return the dough to a lightly oiled bowl, unless it is in a stand mixer bowl. Then cover the bowl with plastic wrap and allow it to rise for 60-90 minutes, or until it has almost doubled in bulk.
  3. Turn the dough out onto a well floured counter and gently deflate. Roll to 1/2-inch thickness and, using a doughnut cutter, cut into doughnuts. You can also use a large 3.5″ round cutter then use a small 1/2″ round cutter to cut the center doughnut hole out. Leave the doughnut right on the counter and cover them with lightly oiled plastic wrap and allow them to rise for 30 -50 minutes, or until they are slightly puffy.
  4. Combine your sugar and cinnamon into a large enough bowl that you can toss your doughnuts in it to coat them with the sugar/spice mix.
  5. Heat your oil or shortening in a deep fryer or a wok to 350 degrees. I used the wok because I need a lot less oil for the frying process. Place in a few doughnuts at a time, and fry about 1 minute per side. Remove the doughnuts from the oil with a slotted spoon or a spider skimmer to a sheet pan lined with paper towels. Quickly and carefully (they are hot!) place one doughnut at a time into the sugar and cinnamon mix and toss to coat. Continue frying and sugaring the rest of the doughnuts. Allow them to cool on a wire rack for 10 minutes or so before eating.
* Doughnuts stale rather quickly so it is important to eat them all up before the end of the day!
Now if you want to use that recipe like me but bake it instead of frying it just follow these directions:

Yeast-Raised Doughnuts Without a Pan

Step 1
Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside. Depending on the size of your recipe, you may need to prepare a second baking sheet.
Step 2
Prepare the yeast-raised dough in a large bowl, according to your recipe. Lightly flour a clean, flat surface, such as a counter.
Step 3
Knead your dough on the floured surface until smooth. Gather the dough into a ball and place it in a lightly greased bowl. Cover the bowl with plastic wrap and set in a warm spot.
Step 4
Allow the dough to double in size, then remove it from the bowl. Divide the dough into even pieces for round doughnuts. Shape them into round, flat balls. Alternatively, roll out the dough to about 3/4 to 1 inch thick. Use round cookie cutters in two different sizes to create ring doughnuts.
Step 5
Arrange the doughnuts on the prepared baking tray with plenty of room between each. Cover them loosely with greased plastic wrap and place the tray in a warm spot. Allow them to double in size.
Step 6
Bake the doughnuts in the preheated oven for 8 to 10 minutes. Remove the pan from the oven when the doughnuts are lightly golden brown on the bottom, raised, and do not deflate when you touch them. Allow them to rest on the baking sheet for 5 to 10 minutes.
Step 7
Transfer the doughnuts to a cooling rack with a spatula or by inverting the pan above the rack. Allow them to cool before filling them. Glaze or sugar the doughnuts as desired.
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