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Delicious pumpkin spice brioche donuts with maple glaze

Pumpkin Spice Brioche Donuts with Pure Maple Glaze

Indulge in these fluffy brioche donuts infused with warm pumpkin spice, perfectly complemented by a sweet and glossy pure maple glaze. An ideal treat for cozy mornings or festive gatherings.
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 3 hours 30 minutes
Servings 15 donuts
Calories 400 kcal

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.

Notes

For deeper flavor, refrigerate the dough overnight after the first rise. Maintain oil temperature around 350°F (175°C) for best frying results and consistent browning.