Pumpkin Sour Cream Donuts

Instructions

For the toppings:

Mix up the ingredients for the spiced sugar, set aside.

For the glaze, mix the powdered sugar and maple syrup together with a fork, and then add the heavy cream or milk in, a teaspoon at a time, until the glaze is smooth and at your desired thickness.

For the donuts:

In a medium sized mixing bowl, combine the flour, baking powder, baking soda, salt and spices. Set aside

In a large mixing bowl, use an electric mixer and combine the brown sugar and butter, creaming until well combined.

Add the egg and yolks, one at a time, and mix until smooth.

Add the vanilla, sour cream and pumpkin, folding in until well incorporated.

Mix the dry ingredients in on low speed until just combined. Don't overmix!

Cover the batter and chill in the fridge for 3 hours or more, or you can speed this up in the freezer for about an hour, stirring the dough a little bit halfway though.

When dough is ready, roll it out on a well-floured surface to about 3/4 inches thick. Use a donut cutter, or a biscuit cutter with a pastry tip to cut your donuts out. (I find it helpful to flour the cutters between cuts to help the donut release easily.

For frying:

Heat oil to between 365F and 375F. Test one donut first, frying for one minute, flipping and then one minute more. Check to see if this is your desired texture, and then adjust your timing as needed. I found that depending on how thick I cut them, I needed between 45 seconds and 1 minute per side.

Continue to fry the donuts, and then the donut holes ( about 30/45 seconds per side.)

Place freshly fried donuts on a paper-towel lined plate.

Toss half the donuts in the sugar, and dip the other half in the glaze. Enjoy!