No-Yeast Pumpkin Donuts with Maple Glaze

Ingredients:

Donuts

• Vegetable oil, for frying
• 3 and 3/4 cups flour
• 1 and 1/4 cups sugar
• 1 tbsp baking powder
• 0.5 tsp of soda
• 1 teaspoon ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1 teaspoon of salt
• 2 large eggs, lightly beaten
• 1 egg yolk
• 1/3 cup sour milk
• 3/4 cup pumpkin puree
• 3 tablespoons melted salted butter
• 0.5 tsp almond extract
• Cinnamon sugar

Maple glaze

• 3 cups powdered sugar
• 1/4 tsp maple extract
• 0.5 cups of milk

Preparation:

1. Heat vegetable oil to 190°C in a large Dutch oven.
2. In a large bowl, whisk together all dry ingredients.
3. In another large bowl, whisk together the eggs, egg yolk, buttermilk, pumpkin puree, melted butter, and almond extract until smooth. Add the dry ingredients to the wet ingredients and mix thoroughly with a wooden spoon. The dough should be very sticky.
4. Flour your countertop and hands. Using your hands, stretch the dough to a thickness of 1/2 inch (1.2 cm). Dip a 3-inch (7.5 cm) round cookie cutter in flour and cut out donuts. Using a 3-inch (2 cm) cookie cutter, cut a hole in the center of the donuts. Combine all the scraps and stretch the dough again. Cut out new donuts.
5. Fry the donuts in hot oil until golden brown and crisp, about 1 minute per side. Transfer to a wire rack set over a tray to cool and drain off excess oil.
6. Once the donuts have cooled, sprinkle them with cinnamon sugar or dip the tops in maple glaze, depending on your preference. Alternatively, you can spread the glaze with a butter knife.

7. Maple Glaze:

   
   In a small bowl, combine powdered sugar, maple extract, and milk; mix thoroughly. Add more milk, if necessary, to achieve the desired consistency. Drizzle the glaze over the donuts.