For the Donuts
- 120g granulated sugar
- 30g egg yolks, beaten (about 2 large)
- 18g butter
- 190g sour cream
- 125 g pumpkin puree
- 320g cake flour
- 8g baking powder
- 5 g (2 tsp) pumpkin pie spice
- 6g kosher salt
- Nonstick spray, as needed
- Canola oil, for frying
For the Glaze
- 80 g (1/2 cup) powdered sugar
- 1/2 tsp vanilla extract
- 1 pinch salt
- 2 Tbsp milk
- Combine the sugar, egg yolks, and softened butter in the bowl of a stand mixer fitted with a paddle attachment. Beat on high speed until the color of the mixture lightens and increases in volume, about two minutes. Stop the mixer and add the sour cream and pumpkin puree. Mix on medium speed until smooth and evenly incorporated, about one to two minutes.
In a separate bowl, sift the flour, baking powder, spices, and salt and whisk them together. With the stand mixer set to low, add the dry ingredients to the wet mixture, one large spoonful at a time. Wait a few seconds between spoonfuls, stopping the mixer when the dry ingredients are completely incorporated.
Coat the inside of a medium mixing bowl with nonstick spray and line it with plastic wrap. Press the wrap into the inside of the bowl and coat it again with the nonstick spray.
Transfer the dough to the bowl and spray the top of the dough with nonstick spray; cover the bowl with plastic wrap, making sure to press it directly onto the dough. Chill for at least an hour or up to 24 hours.
When the dough is almost done chilling, line a sheet pan with parchment paper and coat with nonstick spray. Set aside.
With the dough still in the bowl, dust the top with flour and turn out onto a lightly floured surface. Lightly dust the top of the dough with more flour and, working quickly to keep the dough chilled, roll out to about half an inch think.
Brush off any excess flour from the surface of the dough. Using a small cookie cutter or biscuit cutter (about 2 inches in diameter) cut out the donut holes, dipping the bottoms of the molds in flour before every cut.
Transfer the donut holes to the lined sheet pan, brushing off any extra flour from the bottoms as you go. Cover the pan with plastic wrap, making sure the wrap doesn’t come into contact with the doughnuts, and place it in the fridge for at least 30 minutes to let the dough chill again.
In a large pot over medium heat, bring at least two inches of canola oil (or another neutral oil) to 340 °F. Stir occasionally to keep the heat even. I like to use a thermometer to make sure the oil is the exact temperature, and highly recommend it if you want perfect donuts.
Starting with a few donut holes at a time, place them into the hot oil. Once the donuts rise to the surface, let them fry for about 1 minute on each side until golden. Transfer to a cooling rack over a metal tray or onto a paper towel-lined plate.
While the donuts are cooling, prepare the glaze. In a small bowl, combine the powdered sugar, salt, milk, and vanilla, whisk together until smooth and no lumps remain. Cover and set aside.
Once the donut holes have cooled for at least 15 minutes, dip them in the glaze and fully coat them with a spoon. Transfer back onto the cooling rack and repeat with the remaining donut holes.