Introduction
Hey there, fellow food lovers! As the leaves begin to turn golden and a crisp coolness fills the air, doesn’t your heart just long for those comforting, warm flavors of autumn? There’s something truly magical about this time of year, a yearning for cozy sweaters, crackling fires, and, of course, delicious treats that perfectly capture the essence of the season. Today, we’re diving headfirst into an absolute autumnal dream: Pumpkin Spice Brioche Donuts with Maple Glaze. Get ready to fill your home with the most incredible aromas and your taste buds with pure bliss.
Why Make This Recipe
These Pumpkin Spice Brioche Donuts with Maple Glaze are incredibly soft and fluffy. They melt in your mouth. The combination of warm pumpkin spice and rich maple glaze tastes like a cozy fall afternoon. These donuts look fancy, but they are easy to make. They are perfect for brunch, dessert, or a special breakfast. Making brioche is also very enjoyable.
How to Make Pumpkin Spice Brioche Donuts with Maple Glaze
You will first activate the yeast, then mix the dough. After the first rise, you shape the donuts and let them rise again. Then you fry them until golden. Finally, you prepare the maple glaze and dip the warm donuts in it.
Ingredients of Pumpkin Spice Brioche Donuts with Maple Glaze
For the Pumpkin Spice Brioche Donuts
- All-purpose flour
- Granulated sugar
- Active dry yeast
- Salt
- Pumpkin pie spice
- Ground cinnamon
- Ground nutmeg
- Warm milk
- Pumpkin puree (not pie filling!)
- Large eggs
- Unsalted butter (softened)
For the Maple Glaze
- Powdered sugar
- Pure maple syrup
- Milk or cream
- Vanilla extract
- Pinch of salt
Directions of Pumpkin Spice Brioche Donuts with Maple Glaze
Activating the Yeast & Mixing the Dough
Combine warm milk, a pinch of sugar, and yeast. Let it bloom. In a stand mixer, combine dry ingredients. Add pumpkin puree, eggs, and the bloomed yeast mixture to the dry ingredients. Mix on low speed until a shaggy dough forms. Gradually add softened butter, one piece at a time, mixing until fully absorbed. Increase speed to medium and knead until the dough is smooth, elastic, and pulls away from the sides of the bowl (about 8-10 minutes).
First Rise (Bulk Fermentation)
Transfer dough to a lightly oiled bowl, turning to coat. Cover with plastic wrap and let it rise in a warm place until doubled in size (1-1.5 hours). You can also refrigerate it overnight for a slower rise and easier handling.
Shaping the Donuts
Gently punch down the risen dough. Turn it onto a lightly floured surface. Roll dough to about 1/2-inch thickness. Cut out donut shapes using your donut cutter. Place cut donuts and donut holes onto parchment-lined baking sheets. Gather and re-roll scraps once to cut more donuts.
Second Rise (Proofing)
Loosely cover the shaped donuts with plastic wrap or a clean kitchen towel. Let them rise in a warm spot until visibly puffed and light (30-45 minutes).
Frying the Donuts
Heat oil in a heavy-bottomed pot to 350°F (175°C). Carefully lower 2-3 donuts into the hot oil. Do not overcrowd. Fry for 1-2 minutes per side, or until golden brown. Remove with a slotted spoon and place on a wire rack set over paper towels to drain excess oil. Repeat with remaining donuts and donut holes.
Preparing the Maple Glaze
Whisk together powdered sugar, pure maple syrup, a touch of milk/cream, vanilla, and salt until smooth. Adjust consistency with more liquid (for thinner) or more sugar (for thicker).
Glazing and Serving
Once donuts are slightly cooled but still warm, dip each into the maple glaze, turning to coat. Place back on the wire rack to allow excess glaze to drip off and set.
How to Serve Pumpkin Spice Brioche Donuts with Maple Glaze
Serve these donuts with a hot cup of coffee or a pumpkin spice latte. They make a great centerpiece for brunch. You can also serve them as a special autumn dessert with a scoop of vanilla bean ice cream.
How to Store Pumpkin Spice Brioche Donuts with Maple Glaze
These donuts taste best fresh. If you have leftovers, store them in an airtight container at room temperature for up to 1-2 days. The glaze might soften, but they will still be tasty.
Tips to Make Pumpkin Spice Brioche Donuts with Maple Glaze
- Don’t Rush the Rise: Be patient during the rising times for light and airy brioche.
- Temperature Matters: Make sure your milk is warm (not hot!) for the yeast. Use a thermometer to keep your oil at the correct temperature for frying.
- Accurate Measuring: Use a kitchen scale for flour for best results.
- Oil Temperature Consistency: Keep the oil temperature steady to avoid greasy or burnt donuts.
- Don’t Over-knead: Stop kneading once the dough is elastic and smooth.
- Work with Warm Dough: Keep the dough at room temperature during shaping.
Variation
- Cinnamon Sugar: Instead of glaze, toss warm donuts in cinnamon sugar.
- Crushed Pecans: Sprinkle toasted pecans over the maple glaze while still wet.
- Chocolate Drizzle: Drizzle chocolate over the maple glaze for extra richness.
- Spiced Sugar Glaze: Add a tiny pinch of pumpkin pie spice to the maple glaze.
FAQs
Q1: Can I bake these Pumpkin Spice Brioche Donuts instead of frying them?
A1: Baking them will give you a more bread-like texture. Frying gives them the classic light and airy donut feel.
Q2: My dough isn’t rising. What went wrong?
A2: Check if your yeast is fresh. Make sure your water is warm (around 105-115°F / 40-46°C), not too hot or too cold.
Q3: Can I make the brioche dough ahead of time?
A3: Yes, you can refrigerate the dough overnight after the first rise. This makes it more flavorful. Bring it to room temperature for about 30 minutes before shaping.
Pumpkin Spice Brioche Donuts with Pure Maple Glaze
Equipment
- Small bowl
- Stand mixer
- Dough hook
- Large bowl
- Plastic wrap or kitchen towel
- Rolling pin
- Donut cutter
- Parchment-lined baking sheets
- Heavy-bottomed pot or Dutch oven
- Candy thermometer
- Slotted spoon or spider
- Wire rack
- Baking sheet
- Paper towels
- Medium bowl
Ingredients
For the Pumpkin Spice Brioche Donuts:
- 4 cups All-purpose flour
- 1/2 cup Granulated sugar a pinch for yeast activation
- 2 1/4 teaspoons Active dry yeast (1 packet)
- 1 teaspoon Salt
- 2 teaspoons Pumpkin pie spice
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground nutmeg
- 1/2 cup Warm milk (105-115°F / 40-46°C)
- 1/2 cup Pumpkin puree (not pie filling!)
- 2 Large eggs
- 1/2 cup Unsalted butter, softened (1 stick)
For the Pure Maple Glaze:
- 2 cups Powdered sugar
- 1/4 cup Pure maple syrup
- 2-3 tablespoons Milk or cream (as needed for consistency)
- 1 teaspoon Vanilla extract
- 1/8 teaspoon Pinch of salt
Instructions
Brioche Dough Preparation
- Combine warm milk, a pinch of granulated sugar, and yeast in a small bowl; let it sit for 5-10 minutes until foamy to activate.
- In a stand mixer with a dough hook, mix all-purpose flour, remaining granulated sugar, salt, pumpkin pie spice, cinnamon, and nutmeg briefly.
- Add pumpkin puree, large eggs, and the bloomed yeast mixture to the dry ingredients; mix on low speed until a shaggy, moistened dough forms.
- Gradually add softened unsalted butter to the dough on low speed, ensuring each piece is absorbed before adding the next.
- Increase mixer speed to medium and knead the dough for 8-10 minutes until it is smooth, elastic, and pulls away cleanly from the bowl.
Rising and Shaping
- Transfer the dough to a lightly oiled bowl, turn to coat, cover, and let rise in a warm place until doubled (1-1.5 hours) or refrigerate overnight.
- Gently punch down the risen dough, then turn it onto a lightly floured surface and roll to about 1/2-inch thickness.
- Cut out donut shapes using a donut cutter and transfer them to parchment-lined baking sheets, re-rolling scraps to cut more.
- Loosely cover the shaped donuts and let them rise in a warm spot for another 30-45 minutes until visibly puffed.
Frying and Glazing
- While donuts proof, heat 2-3 inches of neutral oil in a heavy pot to 350°F (175°C), monitoring with a candy thermometer.
- Carefully lower 2-3 donuts into the hot oil at a time; fry for 1-2 minutes per side until golden brown.
- Remove fried donuts with a slotted spoon to a wire rack over paper towels to drain excess oil, repeating for all donuts and holes.
- Whisk powdered sugar, pure maple syrup, 2 tablespoons milk/cream, vanilla extract, and salt in a medium bowl until smooth, adjusting consistency as needed.
- Dip slightly cooled but still warm donuts into the maple glaze, coating generously, then place back on the wire rack to set.
Serving
- Serve your Pumpkin Spice Brioche Donuts with Pure Maple Glaze immediately with a hot cup of coffee or a pumpkin spice latte.