A traditional doughnut "dough" mix, using yeast, and not a cake mix. The beauty here is you can choose to either fry or oven bake them. Another added bonus is they contain much less sugar, so for those of you who like their treats a little less sweet then this is the recipe for you.
Preheat your oven to 350F / 180C. Lightly grease your doughnut moulds. This mix yielded 8 lakeland moulds plus extra which I baked as cupcakes.
Warm the milk and butter in a saucepan until just hot.
Add the pumpkin puree and vanilla extract and whisk in until well incorporated.
In a large bowl sift the flour and sugar, and add the salt and yeast. Mix well.
Slowly add the warmed milk, butter and pumpkin mixture to the flour, and then the egg. Mix with a wooden spoon. The dough will be very sticky.
Add a tbsp of water to the dough and work into the dough either with your hands or using the dough hook in a food mixer. This will take about 4 minutes.
Tip the dough onto a clean, lightly floured surface and knead for 10 minutes, or alternatively continue in the mixer with the dough hook attachment for around 7 minutes.
When you have achieved a smooth and elastic dough place the dough into a floured bowl and cover with a damp cloth. Leave to rise for 40 minutes.
When the dough has risen tip it out onto a lightly floured surface and with a floured rolling pin begin to roll it out until it's around 1cm thick.
Use the doughnut cutter to cut out 8 doughnuts.
Place the doughnut rings into the moulds, cover with greased cling film and let rise for another 30 minutes. Do not let the cling film touch the dough.
Once risen, bake the doughnuts in a preheated oven (180C) for 10 to 15 minutes, until golden brown.
Whilst the doughnuts are in the oven make your cinnamon sugar and / or coffee glaze.
When cooked remove doughnuts from the oven and let cool slightly. Just cool enough to handle, don't let them go cold.
For the cinnamon sugar:
Simply combine the sugar and any spice in a large ziplock bag and set aside.
For the coffee glaze:
Sift the icing sugar into a large bowl and add the softened butter, vanilla extract and the coffee. Mix well on high until you have a light fluffy frosting. Put aside ready for the hot doughnuts.
Whether you are sugar coating or glazing you need to do this while they are quite hot so the sugar adheres to the doughnut. Place one doughnut at a time into the bag and shake gently to evenly coat. Then lay back on the cooling rack to cool completely
If you are glazing, have your glaze ready to dip each doughnut into the bowl of glaze while still warm.
Pumpkin Pie Spice Mix: 3/4 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp ground ginger Double or triple the quantities so you always have pumpkin pie spice mix to hand.