Thanksgiving Doughnuts: My Cozy Holiday Recipe (Print Version)
Make Thanksgiving Doughnuts at home! This recipe brings warm, spiced fall flavors to your holiday table. Easy, comforting, and oh-so-delicious.
# Recipe Info:
Prep Time: 30 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 50 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian
# 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 -
½ cup (120ml) warm milk (105-115°F / 40-46°C)
04 -
¼ cup (50g) granulated sugar
05 -
¼ cup (56g) unsalted butter, melted
06 -
1 large egg, at room temperature
→ Flavor & Spice
07 -
½ cup (120g) pumpkin puree (100% pumpkin, not pie filling)
08 -
1 ½ teaspoons pumpkin pie spice
09 -
1 teaspoon vanilla extract
→ Glaze & Toppings
10 -
1 ½ cups (180g) powdered sugar, sifted
11 -
3-4 tablespoons milk
12 -
1 tablespoon maple syrup (optional)
13 -
Vegetable oil, for frying
# Instructions:
01 -
First things first, let's get that yeast bubbly! In a large bowl, whisk together your warm milk, a pinch of sugar, and the active dry yeast. Give it about 5-10 minutes. You want to see it get all foamy and happy – that's how you know it's alive and ready to make some beautiful doughnuts. If it just sits there looking sad, your yeast might be dead, and you'll need to start over. I've been there, staring at a flat bowl, wondering where I went wrong. It's usually the water temp!
02 -
Once your yeast is frothing, whisk in the remaining granulated sugar, the melted butter, the egg, pumpkin puree, pumpkin pie spice, and vanilla extract. This is where the kitchen starts to smell like autumn, and honestly, it's just the best. Make sure everything is well combined. I always take a moment to just breathe in that spiced pumpkin aroma; it’s seriously comforting. Don't worry if it looks a little lumpy from the pumpkin, it'll smooth out.
03 -
Gradually add the flour, one cup at a time, mixing until a shaggy dough forms. Then, turn it out onto a lightly floured surface. Knead, knead, knead for about 8-10 minutes until the dough is smooth and elastic. It should spring back when you poke it. This is where I usually get flour all over my counters and clothes – it’s part of the charm, right? Don't be afraid to really work it; that kneading develops the gluten for light and fluffy treats. If it's too sticky, add a tiny bit more flour, but be careful not to add too much!
04 -
Lightly oil a clean bowl, place your dough in it, and turn it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm spot for 1-1.5 hours, or until it's doubled in size. This is the hardest part for me – the waiting! I usually put it near a sunny window or in a slightly warm (but turned off) oven. Don't rush it, or your doughnuts won't be as airy. I once tried to speed it up and they were dense little bricks.
05 -
Once risen, gently punch down the dough. On a lightly floured surface, roll it out to about 1/2-inch thickness. Use a doughnut cutter or two different-sized round cutters (one for the main doughnut, one for the hole) to cut out your shapes. Place the cut doughnuts and holes on a parchment-lined baking sheet, leaving some space between them. Cover loosely and let them rise again for another 30-45 minutes. They should look puffy and a little bigger. This second rise is crucial for light, airy doughnuts!
06 -
Heat about 2-3 inches of vegetable oil in a large, heavy-bottomed pot or Dutch oven to 350°F (175°C). This temperature is key! If it's too low, they'll be greasy; too high, they'll burn outside and be raw inside. Carefully drop a few doughnuts into the hot oil, making sure not to overcrowd the pot. Fry for 1-2 minutes per side, until golden brown. Use a slotted spoon to transfer them to a wire rack lined with paper towels to drain. They'll smell incredible, a warm, sweet, fried aroma that just fills the air. Repeat with the remaining doughnuts.