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.