Make the ultimate fall treat!
Sophistimom’s Jaime Richardson shares her
recipe for Pumpkin Swirl Doughnuts.
4 cups bread flour or unbleached all-purpose flour, plus
more for rolling
1 tablespoon instant yeast
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 cup pure maple syrup
3/4 cup canned pumpkin
3/4 cup warm water (110ºF)
2 tablespoons unsalted butter, melted
3/4 teaspoon kosher salt
1/4 cup powdered sugar
1 tablespoon ground cinnamon
3 tablespoons salted butter, at room temperature
Cream Glaze (recipe follows)
8 cups of oil, for frying
1. In the bowl of an electric mixer fitted with the dough
hook, combine flour, yeast, nutmeg, and ginger. In a medium
bowl, combine maple syrup, egg, pumpkin, and water, and
then pour into dry ingredients.
2. Knead on low speed for 1 minute, then add melted
butter and salt. Continue to knead for 10 minutes, or until
the dough is smooth and elastic.
3. Place dough on a lightly floured board and knead a few
times by hand to form a smooth, cohesive ball. Place in an
oiled bowl, cover, and let rise for 40 minutes, or until
doubled in bulk.
4. Roll dough out onto a lightly floured board into an
18-inch square. Spread dough with room-temperature butter.
Mix sugar with cinnamon and sprinkle over the butter with a
5. Using a sharp knife, cut the dough in half to make 2
rectangles. Roll up each rectangle lengthwise, and pinch
along the seam to seal in the cinnamon and sugar. Cut into
1-inch slices to make mini cinnamon rolls. Place on a
lightly floured piece of plastic wrap or parchment paper
and cover with plastic.
6. Pour oil into a heavy-bottomed stockpot, and set over
medium-high heat. When oil reaches 350ºF, fry doughnuts-
about 4 or 5 at a time-until lightly golden, about 1 minute
on each side. Remove from oil with a slotted spoon, and let
cool slightly on a paper towel. Dip in glaze, and allow to
cool on a cooling rack.
2 cups powdered sugar
6-8 tablespoons heavy cream
1 teaspoon pure vanilla extract
Mix together the powdered sugar, cream, and vanilla, and
whisk until smooth. Add more liquid as necessary to make a
smooth, runny glaze.
Makes 3 dozen bite-size doughnuts
Jaime will be demonstrating how to make her pumpkin swirl
doughnuts along with other recipes at the Provo Williams
Sonoma on Saturday, September 28, from 2-4. Find out more
about the event and Jaime’s book “Celebrate Every Day” at