Recipe by Paula Shoyer

Pumpkin Doughnuts

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Parve Parve
Hard Hard
10 Servings
2 Hours, 30 Minutes

Pumpkin purée and classic pumpkin pie spices give these doughnuts a soft, comforting texture and taste.


Main ingredients

  • 1/4 ounce (2 and 1/4 teaspoons) Gefen Dry Yeast

  • 1/4 cup warm water

  • 1/4 cup plus 1 teaspoon sugar, divided

  • 2 tablespoons packed light brown sugar

  • 1/3 cup soy milk

  • 2 tablespoons margarine, at room temp for at least 15 minutes

  • 1 large egg

  • 1/2 cup pumpkin puree (not pumpkin pie filling)

  • 1/2 teaspoon salt

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1/2 teaspoon Gefen Vanilla Extract

  • 3 – 3 and 1/4 cups Glicks Flour, plus extra for dusting

  • canola oil for frying

  • 1/4 cup confectioner’s sugar, for dusting


Prepare the Dough


In a large bowl, place the yeast, warm water, and one teaspoon of sugar and stir. Let the mixture sit for 10 minutes, or until thick.


Add the remaining sugar, brown sugar, soy milk, margarine, egg, pumpkin purée, salt, cinnamon, nutmeg, vanilla, and 2 cups (250 grams) of the flour to the bowl and mix on low speed with either a dough hook in a stand mixer or a wooden spoon. Add another cup (125 grams) of flour and mix well. Add more flour, a tablespoon at a time, and mix it in until the dough becomes smooth, scraping down the sides of the bowl each time before adding more flour.


Cover the dough with a clean dishtowel and let  it rise for one hour in a warm place. I use a warming drawer on a low setting, or you can turn your oven on to its lowest setting, wait until it reaches that temperature, place the bowl in the oven, and then turn off the oven.


Punch down the dough by folding it over a few times and reshaping it into a ball. Then re-cover the dough and let it rise for 10 minutes.



Dust a cookie sheet with some flour. Sprinkle some flour on your counter or on a piece of Gefen Parchment Paper and roll the dough out until it’s about half an inch (1.25 centimeters) thick. Use a two- and- a- half-inch (six-centimeter) round cookie cutter or drinking glass to cut out circles and place them on the prepared cookie sheet. Reroll any scraps. Cover the doughnuts with the towel. Place the cookie sheet back in the oven (warm but turned off) or warming drawer. Let the doughnuts rise for 45 minutes.



Heat one and a half inches (four centimeters) of oil in a medium saucepan for a few minutes and use a candy thermometer to see when the temperature stays between 365 and 375 degrees Fahrenheit (185 and 190 degrees Celsius); adjust the flame so the oil stays in that temperature range.


Cover a cookie sheet with foil. Place a wire rack on top of it and set it near your stovetop. Gently slide no more than four doughnuts, top side down, into the oil and fry for 90 seconds. Turn the doughnuts over and cook another 90 seconds. Remove with a slotted spoon, letting excess oil  drip off, and place on the wire rack to cool. Repeat for the remaining doughnuts. Dust with the confectioners’ sugar and serve. Store covered at room temperature for up to one day and reheat to serve.


Reprinted with permission from Holiday Kosher Baker © 2013 by Paula Shoyer, Sterling Publishing Co., Inc. Photography by Michael Bennett Kress.

Pumpkin Doughnuts

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