pumpkin donuts vegan dessert

Pumpkin Donuts

45 minutes

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Details
  • Cook Time:   8 minutes
  • Oven Temp:   Bake 350 F
Equipment
  • Mixing bowl
  • Mixer
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Ingredients

Dough Mix 1 (Poolish)

  • 150 grams Coconut Milk
  • 125 grams All Purpose Flour
  • 22 grams Dry Active Yeast

Dough Mix 2

  • 780 grams All Purpose Flour
  • 100 grams Sugar
  • 212 grams Pumpkin puree
  • 200 grams Canned Coconut Milk
  • 180 grams Grapeseed Oil
  • 100 grams Water

Dough Mix 3 (Salt)

  • 20 grams Salt

Frosting Base

  • 750 grams Confectioners Sugar
  • 60 grams Maple Syrup
  • 6 ounces Coconut Milk
  • 1 pinch Salt

Frosting Spices

  • 2 teaspoons Ground Ginger
  • 2 teaspoons Cinnamon
  • 0.5 teaspoons Nutmeg
  • 0.5 teaspoons Allspice

Frosting Toppings

  • To Taste Maple Pecan Donuts: Roasted Pecan Pieces
  • To Taste Pumpkin Spice Donuts: Roasted Pumpkin Seeds
  • To Taste Apple Cider Spice: Dried Apple Slices
Instructions

Warm milk mix to approximately 105 degrees, ingres poolish together and let rest in a warm spot for 25 minutes.

Add Dough Mix 2 ingredients to the mixing bowl.

When the 25 minutes is up, add poolish into the dough batter. Then mix in the mixer with the dough hook attachment for 25 minutes.

After 25 minutes is up add salt, then mix for another 5 minutes.

Let the dough rise to double the size after mixing. Dough may need to sit over night in order to rise sufficiently.

Roll the dough to 2 centimeters (approximately 3/4 inch). Then cut donut shapes... excess dough may be re-rolled for more donuts, or may be used to make Apple Fritters.

Bake at 350 degrees for 8 minutes.

After donuts cool, then generously apply frosting and toppings.

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