Why Make This Recipe
These Pumpkin Spice Brioche Donuts with Maple Glaze offer a cozy taste of autumn. The brioche base is incredibly soft and buttery, melting in your mouth. You get delicious pumpkin spice flavors in both the dough and the glaze. Making them at home lets you create a special treat that will impress everyone. The maple glaze adds a sweet, sticky finish that makes these donuts even better. They are perfect for any fall gathering or a cozy breakfast.
How to Make Pumpkin Spice Brioche Donuts with Maple Glaze
Making these donuts involves a few steps: preparing the brioche dough, shaping the donuts, frying them until golden, and finally, glazing them with a sweet maple glaze. The process is straightforward and yields incredibly delicious results.
Ingredients of: Pumpkin Spice Brioche Donuts with Maple Glaze
For the Brioche Donuts:
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (one packet)
- 3/4 cup warm milk (about 105-115°F)
- 1/2 cup pumpkin puree
- 2 large eggs
- 1/2 cup unsalted butter, softened
- 2 teaspoons pumpkin pie spice blend
- 1 teaspoon salt
- 8 cups vegetable oil (for frying)
For the Maple Glaze:
- 2 cups powdered sugar
- 1/2 cup pure maple syrup
- 2-3 tablespoons milk (or heavy cream)
- 1 teaspoon vanilla extract
- 1/4 teaspoon pumpkin pie spice (optional)
Directions of: Pumpkin Spice Brioche Donuts with Maple Glaze
Making the Brioche Dough:
- In a small bowl, combine warm milk, 1 teaspoon of granulated sugar, and active dry yeast. Let it sit for 5-10 minutes until foamy, showing the yeast is active.
- In a large mixing bowl (or stand mixer bowl), combine flour, remaining granulated sugar, pumpkin pie spice, and salt.
- Add the foamy yeast mixture, pumpkin puree, and eggs to the dry ingredients.
- Mix on low speed with a dough hook (or by hand) until a shaggy dough forms.
- Increase speed to medium and knead for about 5 minutes, until the dough comes together.
- Gradually add the softened butter, one tablespoon at a time, continuing to knead until each piece is fully incorporated before adding the next. This will take about 10-15 minutes. The dough will be soft, smooth, and elastic.
- Place the dough in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel.
- Let the dough rise in a warm place for 1-2 hours, or until it has doubled in size. This is the first rise.
Shaping Your Donuts:
- Gently punch down the risen dough to release air.
- Lightly flour a clean surface. Roll out the dough to about 1/2-inch thickness.
- Using a donut cutter or two round cookie cutters (one large, one small for the center hole), cut out donut shapes. You should get about 12-15 donuts and donut holes.
- Place the cut donuts and donut holes on parchment-lined baking sheets. Leave some space between them.
- Cover the baking sheets with plastic wrap or a clean kitchen towel.
- Let the donuts rise again in a warm place for 30-45 minutes, or until visibly puffy. This is the second rise.
Frying to Golden Perfection:
- Pour vegetable oil into a large heavy-bottomed pot or Dutch oven, enough to reach about 3 inches deep.
- Heat the oil over medium heat to 350°F (175°C). Use a candy thermometer to monitor the temperature.
- Carefully lower 2-3 donuts into the hot oil using a slotted spoon or spider. Do not overcrowd the pot.
- Fry for 1-2 minutes per side, until golden brown.
- Remove the fried donuts and place them on a wire rack lined with paper towels to drain excess oil.
- Repeat with the remaining donuts and donut holes, adjusting heat as needed to maintain oil temperature.
Whipping Up the Maple Glaze:
- While the donuts are cooling slightly, sift the powdered sugar into a medium bowl. This prevents lumps.
- Add pure maple syrup, milk (or heavy cream), vanilla extract, and optional pumpkin pie spice to the powdered sugar.
- Whisk until smooth and well combined. The glaze should be thick enough to coat a spoon but still pourable. Add more milk if it’s too thick, or more powdered sugar if it’s too thin.
Glazing Your Masterpiece:
- Once the donuts are cool enough to handle but still warm, dip each donut into the maple glaze, coating both sides if desired.
- Place the glazed donuts back on the wire rack so any excess glaze can drip off.
- If desired, sprinkle with a little extra pumpkin pie spice or cinnamon.
- Let the glaze set for a few minutes before serving.
How to Serve Pumpkin Spice Brioche Donuts with Maple Glaze
Serve these donuts with a hot cup of coffee or a cozy chai latte. They make a wonderful dessert alongside vanilla bean ice cream. You can also add them to any autumn brunch spread. For extra flair, garnish with powdered sugar, toasted pecans, or a drizzle of caramel.
How to Store Pumpkin Spice Brioche Donuts with Maple Glaze
These donuts are best eaten fresh on the day you make them. If you have any leftover, store them in an airtight container at room temperature for up to 1-2 days. Their fresh quality quickly fades, so enjoy them while they are at their peak.
Tips to Make Pumpkin Spice Brioche Donuts with Maple Glaze
- Temperature Matters: Make sure your milk is warm (105-115°F) for proper yeast activation. Also, keep your frying oil at a consistent 350°F.
- Don’t Over-Knead: Knead the dough until it passes the “windowpane test” – you can stretch a small piece thin enough to see light through it without it tearing.
- Patience is a Virtue: Allow enough time for both rises. Rushing this step will result in dense donuts.
- Oil Maintenance: Use a candy thermometer to keep the oil temperature steady. Overcrowding the pot will lower the oil temperature and make donuts greasy.
- Fresh Ingredients: Use fresh pumpkin puree and good quality maple syrup for the best flavor.
- Read the Recipe: Read through all steps before you start to understand the process.
- Stand Mixer: A stand mixer with a dough hook makes kneading sticky brioche dough much easier.
- Donut Cutter: If you don’t have one, use two different sized round cookie cutters or even a drinking glass and a bottle cap.
Variation
- Cream Cheese Glaze: Make a tangy cream cheese frosting instead of maple glaze.
- Chocolate Drizzle: Add a swirl of melted dark chocolate over the maple glaze.
- Filled Donuts: Inject a small amount of pumpkin cream cheese filling into the donuts before glazing.
- Baked Option: For a lighter option, bake the donut shapes instead of frying. Note that the texture will be different from fried brioche donuts.
FAQs
- Can I make the dough for these Pumpkin Spice Brioche Donuts with Maple Glaze ahead of time?
- Yes! You can let the dough rise in the refrigerator overnight for its first rise. This improves the flavor of the brioche. Just bring it to room temperature for about an hour before shaping.
- My oil temperature isn’t staying consistent. What should I do when frying Pumpkin Spice Brioche Donuts?
- It is important to keep the oil temperature consistent for even cooking. Use a reliable candy thermometer and adjust the heat as needed. If the oil gets too hot, remove it from the heat briefly; if it cools too much, increase the heat. Fry in small batches to avoid overcrowding the pot, which lowers oil temperature.
- Can I use canned pumpkin pie filling instead of pumpkin puree for these Pumpkin Spice Brioche Donuts?
- No, do not use pumpkin pie filling. Pumpkin pie filling has added spices and sugar, which will change the taste of your donuts. Always use 100% pure pumpkin puree.
Pumpkin Spice Brioche Donuts with Maple Glaze
These delightful Pumpkin Spice Brioche Donuts are a perfect fall treat, featuring a soft, airy brioche dough infused with pumpkin and spice, fried to golden perfection, and finished with a sweet maple glaze. This recipe guides you through making the dough, two rises, frying, and glazing for a truly indulgent homemade donut experience.
Equipment
- Small bowl
- Large mixing bowl
- Stand mixer
- Dough hook
- Plastic wrap
- Clean kitchen towel
- Lightly oiled bowl
- Donut cutter
- Round cookie cutters
- Parchment-lined baking sheets
- Large heavy-bottomed pot
- Dutch oven
- Candy thermometer
- Slotted spoon
- Spider
- Wire rack
- Paper towels
- Medium bowl
- Whisk
Ingredients
For the Brioche Donuts
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (one packet)
- 3/4 cup warm milk (about 105-115°F)
- 1/2 cup pumpkin puree
- 2 large eggs
- 1/2 cup unsalted butter softened
- 2 teaspoons pumpkin pie spice blend
- 1 teaspoon salt
- 8 cups vegetable oil (for frying)
For the Maple Glaze
- 2 cups powdered sugar
- 1/2 cup pure maple syrup
- 2-3 tablespoons milk (or heavy cream)
- 1 teaspoon vanilla extract
- 1/4 teaspoon pumpkin pie spice (optional)
Instructions
Making the Brioche Dough
- Combine warm milk, 1 teaspoon granulated sugar, and yeast in a small bowl; let it foam for 5-10 minutes to activate.
- In a large bowl, mix flour, remaining granulated sugar, pumpkin pie spice, and salt.
- Add the foamy yeast mixture, pumpkin puree, and eggs to the dry ingredients, mixing on low until a shaggy dough forms.
- Increase speed to medium and knead for about 5 minutes until the dough comes together.
- Gradually add softened butter, one tablespoon at a time, kneading for 10-15 minutes until the dough is soft, smooth, and elastic.
- Place the dough in a lightly oiled bowl, turn to coat, and cover with plastic wrap or a clean kitchen towel.
- Let the dough rise in a warm place for 1-2 hours, or until it has doubled in size for the first rise.
Shaping Your Donuts
- Gently punch down the risen dough to release air, then roll it out on a lightly floured surface to 1/2-inch thickness.
- Cut out 12-15 donut shapes and donut holes using a donut cutter or two round cookie cutters.
- Place cut donuts and holes on parchment-lined baking sheets, leaving space, and cover them.
- Let the donuts rise again in a warm place for 30-45 minutes until visibly puffy for the second rise.
Frying to Golden Perfection
- Pour vegetable oil into a large pot to about 3 inches deep and heat to 350°F (175°C), monitoring with a candy thermometer.
- Carefully lower 2-3 donuts into the hot oil and fry for 1-2 minutes per side until golden brown.
- Remove fried donuts with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
- Repeat the frying process with remaining donuts and donut holes, adjusting heat as needed to maintain oil temperature.
Whipping Up the Maple Glaze
- Sift powdered sugar into a medium bowl, then add maple syrup, milk (or heavy cream), vanilla extract, and optional pumpkin pie spice.
- Whisk until smooth and well combined, adjusting consistency with more milk or powdered sugar if it is too thick or too thin.
Glazing Your Masterpiece
- Once donuts are cool enough to handle but still warm, dip each into the maple glaze, coating both sides as desired.
- Place glazed donuts back on the wire rack for any excess glaze to drip off, and optionally sprinkle with extra pumpkin pie spice or cinnamon.
- Let the glaze set for a few minutes before serving.
Notes
Ensure your yeast is active by letting it foam before adding to other ingredients. Gradually adding butter during kneading helps achieve a soft, elastic brioche dough. Maintain the oil temperature at 350°F (175°C) for even frying and to prevent greasy donuts. Adjust the maple glaze consistency by adding more milk for thinner or more powdered sugar for thicker. Glaze the donuts while they are still warm for best adherence.