Pumpkin Spice Latte Donuts: Fall Recipe & Coffee Shop Copycat

• 1/2 cup 115 grams milk
• 1 package active dry yeast or 20 grams fresh yeast
• 1/4 cup 50 grams granulated sugar
• 1 egg
• 2 tablespoons 25 grams shortening
• 1/4 cup 55 grams canned pure pumpkin
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. ginger
• 1 tsp. vanilla
• 1 tablespoon strong coffee
• 2 1/2 cups 350 grams all-purpose flour
• pinch of salt
• 2-3 cups vegetable oil for frying

Café Latte Glaze

• 2 tablespoons 40 grams melted butter
• 2 tablespoons 20 grams coffee
• 1 tablespoon 15 grams milk
• pinch of cinnamon
• 1 cup 120 grams sifted powdered sugar

• Heat the milk in the microwave for about 30 seconds until warm (not hot). Pour it into the bowl of a stand mixer, stir in the yeast and sugar, and let the mixture proof for 5 minutes until foamy.
• Add the egg, shortening, pumpkin, spices, vanilla and strong coffee to the bowl and mix until combined.
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• Add the flour and salt, then knead with a dough hook on medium speed until the dough pulls away from the sides of the bowl and forms a smooth ball.
• Place the dough ball on the counter, cover it with the mixing bowl, and let it rise for about one hour, or until doubled in size.
• Gently roll the risen dough on a lightly floured surface to about 1 inch thick.
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• Use a 3-inch round cutter to cut out eight doughnut circles. Gather scraps, knead lightly, and cut additional rounds as needed.
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• Use a 1-inch cutter to remove the centers and set those aside for doughnut holes.
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• Arrange the doughnuts and holes on a baking sheet, cover gently with plastic wrap, and let them rise for 30 minutes.
• Heat vegetable oil in a large pot to 350°F (175°C).
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• Carefully slide three doughnuts into the hot oil and fry for 1–2 minutes on the first side.
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• Flip each doughnut with a fork or chopstick and continue frying until golden brown. Transfer to a rack-lined baking sheet to drain. Repeat with remaining doughnuts and holes.
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• For the café latte glaze, whisk together melted butter, brewed coffee, milk, a pinch of cinnamon and the sifted powdered sugar until smooth and glossy. Adjust coffee or milk to reach desired consistency.
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• Dip the warm doughnuts and holes into the glaze, letting excess drip off. Serve while still warm for the best texture and flavor.
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• Yield: 8 doughnuts with 8 doughnut holes
  
• Or, if you make only holes, the batch will yield about 80 doughnut holes.
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