Thanksgiving Doughnuts: Easy Festive Treat! (Print Version)

Whip up a batch of warm, spiced Thanksgiving Doughnuts! This easy recipe brings festive cheer and cozy memories to your holiday table.

# Recipe Info:

Prep Time: 45 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 65 minutes
Servings: 12-15 Servings
Difficulty: Intermediate
Cuisine: American Holiday
Dietary: Contains dairy, eggs

# Ingredients:

→ Dough Base

01 - 3 ½ cups (420g) all-purpose flour, plus more for dusting
02 - 2 ¼ teaspoons (1 packet) active dry yeast
03 - 1 cup (240ml) warm whole milk (105-115°F)
04 - ¼ cup (50g) granulated sugar, divided
05 - ¼ cup (56g) unsalted butter, melted and cooled
06 - 2 large eggs, room temperature
07 - 1 teaspoon fine sea salt

→ Flavor Boosters

08 - 1 ½ teaspoons pumpkin pie spice
09 - ½ teaspoon freshly grated nutmeg
10 - 1 teaspoon vanilla extract

→ Maple Glaze

11 - 2 cups (240g) powdered sugar, sifted
12 - ¼ cup (60ml) pure maple syrup
13 - 2-3 tablespoons whole milk
14 - ½ teaspoon vanilla extract

→ For Frying

15 - 6-8 cups vegetable oil (or other neutral oil)

# Instructions:

01 - First, warm your milk to about 105-115°F (that’s warm, but not too hot to touch!). Sprinkle the yeast over it, add a pinch of sugar, and let it sit for about 5-10 minutes. You should see it get foamy and bubbly—that means it's alive and ready to make some amazing Thanksgiving Doughnuts! If it doesn't foam, start over. Seriously, I've wasted a whole batch of dough by rushing this step.
02 - In a large bowl or stand mixer, whisk together the flour, remaining sugar, salt, pumpkin pie spice, and nutmeg. Pour in the activated yeast mixture, melted butter, and eggs. Mix on low speed until everything just comes together, then knead for about 5-7 minutes until the dough is smooth and elastic. It might be a little sticky, but that’s okay! Resist adding too much extra flour, you'll thank me later.
03 - Lightly grease a clean bowl, place the dough in it, and turn once to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free place for 1-1.5 hours, or until it has doubled in size. This is where the magic happens, watching that dough grow, smelling all yeasty and sweet. Patience is a virtue here, my friend!
04 - Once doubled, gently punch down the dough. Turn it out onto a lightly floured surface and roll it to about 1/2-inch thickness. Using a doughnut cutter (or two different-sized round cookie cutters, my little hack!), cut out your doughnut shapes. Don't forget the little holes! Gather the scraps, gently re-roll, and cut more. Place the cut doughnuts and holes on parchment-lined baking sheets.
05 - Cover the shaped Thanksgiving Doughnuts loosely with plastic wrap or a kitchen towel. Let them rise again in a warm spot for another 30-45 minutes, or until visibly puffy. This second rise is crucial for light and airy doughnuts. They should look plump and ready for their big moment. Honestly, this waiting part is the hardest!
06 - If frying, heat about 3-4 inches of vegetable oil in a large heavy-bottomed pot or Dutch oven to 350-375°F. Carefully drop 2-3 doughnuts at a time into the hot oil. Fry for 1-2 minutes per side until golden brown. If baking, preheat oven to 375°F and bake for 8-10 minutes until golden. I once dropped a doughnut in oil that wasn't hot enough, and it just soaked up grease. Gross!
07 - While the doughnuts are still warm (but not piping hot!), whisk together the powdered sugar, maple syrup, milk, and vanilla extract for the glaze. Dip each doughnut into the glaze, letting the excess drip off. Place them on a wire rack set over parchment paper to catch any drips. The smell of these glazed Thanksgiving Doughnuts is just heavenly!

# Notes:

01 - Always check your yeast's expiration date; old yeast means flat doughnuts, trust me!
02 - To prep ahead, you can make the dough the night before and let it do its first rise slowly in the fridge overnight.
03 - Out of pumpkin pie spice? Mix cinnamon, nutmeg, ginger, and a pinch of cloves for a similar vibe.
04 - Serve these warm for the best experience; the glaze melts just perfectly!

# Equipment Needed:

01 - Stand mixer (optional
02 - but recommended)
03 - large mixing bowls
04 - measuring cups and spoons
05 - doughnut cutter (or two round cookie cutters)
06 - parchment paper
07 - baking sheets
08 - large heavy-bottomed pot or Dutch oven (for frying)
09 - slotted spoon
10 - wire cooling rack
11 - whisk.

# Nutrition (Per Serving):

Calories: 300-400 kcal
Total Fat: 15-25g
Total Carbohydrate: 40-50g
Protein: 5-8g

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