Delicious Butternut Donuts with Maple Glaze Recipe
Savor the taste of autumn with spiced butternut donuts topped with a delectable maple glaze. These soft and flavorful donuts are a must-try for pumpkin spice lovers looking to elevate their seasonal baking!
These donuts are leavened with yeast and then fried in lard for the perfect light and airy pumpkin donut.
Why Choose Butternut for Donuts?
Butternut squash is used in place of pumpkin in this pumpkin donut recipe because it is readily available in grocery stores all year round and it has a very similar flavor profile as pumpkin. I actually prefer using roasted butternut squash in my “pumpkin” pies because their texture is meaty and thick and not watery like many pumpkin varieties.
Libby pumpkin puree actually uses Dickson pumpkins to make their product. Dickson pumpkins are different from the typical orange pumpkins we see around Halloween as they are tan and more oblong than typical pumpkins. The closest relative to Dickson pumpkins are butternut squash.
The Benefits of Frying in Lard:
Any oil can be used for frying, but I prefer lard for its neutral flavor, higher smoke point, and because it is a healthier choice than many typical frying oils such as canola. Lard can be purchased in many grocery stores but is also easy to render at home. I find home rendered lard to have a more neutral flavor, perfect for frying sweet treats.
Lard is minimally processed and has no artificial trans fats like hydrogenated oils. Lard also has healthy fats like monounsaturated fats with are more essential than those found in butter. Lard is also a good source of vitamin D containing about 1000 IU of vitamin D per tablespoon.
What You Need to Make Donuts:
- Stand Mixer (optional): to knead the dough
- large mixing bowl and whisk: to knead the dough or make the maple glaze
- Electric deep fryer or a large heavy bottomed pot: for frying the donuts
- 3 inch donut cutter or large biscuit cutter: to cut out donuts from the dough
- Spider strainer or slotted spoon: to remove donuts from the hot oil
- Baking sheet and wire rack: to let the donuts cool after frying and to let them drip dry after glazing
- Parchment paper: for easy clean up
Ingredients:
- Instant yeast: to quickly rise the dough
- warm milk: to activate the yeast
- butternut or pumpkin puree
- large eggs
- vanilla extract
- melted butter
- all purpose flour
- brown sugar
- cinnamon
- pumpkin spice -cinnamon, nutmeg, ginger and cloves add the perfect fall flavors
- salt
- lard- for frying the donuts
How to Roast Butternut Squash to make Puree:
You can substitute pumpkin puree for the butternut squash puree in this recipe, but making it yourself is very easy and often cost effective.
- Carefully cut the butternut squash in half from stem to base. I like to lightly wedge my knife in the middle of the squash and then push down with both hands to sink the blade into the squash. Once the blade is fully into the squash, you can more forcefully push down spitting the squash in half.
- Use a spoon or metal ice cream scoop to scoop the seeds and any stringy parts out of the base of the squash.
- Line a baking sheet with aluminum foil and place the squash halves down skin side up.
- Bake at 400 degrees for 40-50 minutes or until the skin begins to pull away and the flesh of the squash is cooked through and easy to scoop out.
- Let the squash cool until you can work with it and begin scooping out the cooked flesh with a spoon or ice cream scoop.
- Store the cooked squash in an air tight container. If the squash is watery, drain the excess water in a colander.
Optional: For a smooth puree for things like pumpkin pie, use an immersion blender or regular blender to puree the cooked squash until smooth. This is not necessary for this recipe.
Step by Step Video Showing How to Make Your Own Pumpkin Puree:
Step by Step Instructions for Making Butternut Donuts:
- Begin by blooming the yeast in the warm milk in the bowl of a stand mixer. The milk should be the temperature of warm bathwater. If the milk is too hot it will kill the yeast.
- In a small bowl melt butter in the microwave. Allow to cool slightly so it doesn’t kill the yeast.
- Add the pureed butternut, melted butter, eggs and vanilla to the yeast milk mixture stir to combine.
- In a separate bowl combine the dry ingredients: all purpose flour, brown sugar, cinnamon, pumpkin pie spice, and salt. Mix thoroughly.
- Add the dry mixture to the wet mixture and stir together on low speed. The mixture will be a thick consistency. Once the ingredients are fully combined, knead the dough on low to medium for 5 minutes or until the dough begins to pull away from the sides of the bowl. Remove the dough from the bowl and oil the bowl. Return dough to the bowl and cover with plastic wrap.
- Let the dough rise in a warm spot for 1 hour or until doubled in size.
- Once dough has doubled in size, turn it out on a lightly floured surface and roll to 1/2 an inch thick using a rolling pin. Use a 3 inch donut cutter or biscuit cutter to cut out donuts. If using a biscuit cutter, you will have to use your thumbs to make a hole in the center of the donut. You won’t have donut holes if you use this method.
- Arrange the cut donuts on a parchment lined baking tray and cover with plastic wrap. Let them rise in a warm spot for another 45 minutes to an hour.
How to Fry Donuts:
- Heat 4 cups of lard (or oil of your choice) in a large pot or electric fryer. I used a Fry Daddy which is an electric deep fryer that regulates the temperature for you. The oil should be bubbling and immediately begin frying when flour is sprinkled into it. If you have an instant read thermometer make sure the oil is between 350 degrees and 380 degrees.
- Fry donuts for approximately 30 seconds per side. Donut holes fry much faster at approximately 15 seconds per side. Because they are tricky to flip, I set a timer for 30 seconds and just use my spider strainer to move them around periodically so all sides are cooked equally. The frying time will vary based on how hot your oil is and how thick your donuts are. Do a trial run of one or two donuts and cut them open to check the inside for doneness before frying the rest of the batch. Use a spider strainer to flip the donuts and remove them from the hot grease. Donuts should be golden brown on both sides when done.
- Place fried donuts on a wire rack on a baking sheet to drip dry. Line the baking sheet with parchment paper for easy clean up. Continue this process until all dough is fried.
How to Make Maple Glaze:
- Mix together maple syrup, cinnamon and melted butter to make a glaze.
- Dip the donuts and donut holes while still warm on all sides and return to the wire rack to drip dry.
Other Topping Options:
Butternut donuts taste great with all kinds of toppings! For different flavors, try sprinkling warm donuts with cinnamon sugar, powdered sugar or a simple glaze of powdered sugar and milk.
How to Store Donuts:
Store donuts in an airtight container or ziplock bag on the counter for 3-4 days.
Printable Recipe Card:
Delicious Butternut Donuts with Maple Glaze Recipe
Savor the taste of autumn with spiced butternut donuts topped with a delectable maple glaze. These soft and flavorful donuts are a must-try for pumpkin spice lovers looking to elevate their seasonal baking! These donuts are leavened with yeast and then fried in lard for the perfect light and airy pumpkin donut.
Ingredients
Butternut Donut Dough
- 1 packet or 2 1/4 tsp instant yeast
- 1/2 cup warm milk
- 2 eggs
- 1/2 cup butternut puree or pumpkin puree
- 4 tablespoons melted butter
- 1 teaspoon vanilla
- 3.5 cups all purpose flour
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/2 cup brown sugar
For Frying:
- 4 cups of Lard or other frying oil
Instructions
How to Roast Butternut Squash to make Puree:
- Carefully cut the butternut squash in half from stem to base. I like to lightly wedge my knife in the middle of the squash and then push down with both hands to sink the blade into the squash. Once the blade is fully into the squash, you can more forcefully push down spitting the squash in half.
- Use a spoon or metal ice cream scoop to scoop the seeds and any stringy parts out of the base of the squash.
- Line a baking sheet with aluminum foil and place the squash halves down skin side up.
- Bake at 400 degrees for 40-50 minutes or until the skin begins to pull away and the flesh of the squash is cooked through and easy to scoop out.
- Let the squash cool until you can work with it and begin scooping out the cooked flesh with a spoon or ice cream scoop.
- Store the cooked squash in an air tight container. If the squash is watery, drain the excess water in a colander.
Step by Step Instructions for Making Butternut Donuts:
- Begin by blooming the yeast in the warm milk in the bowl of a stand mixer. The milk should be the temperature of warm bathwater. If the milk is too hot it will kill the yeasts.
- In a small bowl melt butter in the microwave. Allow to cool slightly so it doesn't kill the yeast.
- Add the pureed butternut, melted butter, eggs and vanilla to the yeast milk mixture stir to combine.
- In a separate bowl combine the dry ingredients: all purpose flour, brown sugar, cinnamon, pumpkin pie spice, and salt. Mix thoroughly.
- Add the dry mixture to the wet mixture and stir together on low speed. The mixture will be a thick consistency. Once the ingredients are fully combined, knead the dough on low to medium for 5 minutes or until the dough begins to pull away from the sides of the bowl. Remove the dough from the bowl and oil the bowl. Return dough to the bowl and cover with plastic wrap.
- Let the dough rise in a warm spot for 1 hour or until doubled in size.
- Once dough has doubled in size, turn it out on a lightly floured surface and roll to 1/2 an inch thick using a rolling pin. Use a 3 inch donut cutter or biscuit cutter to cut out donuts. If using a biscuit cutter, you will have to use your thumbs to make a hole in the center of the donut. You won't have donut holes if you use this method.
- Arrange the cut donuts on a parchment lined baking tray and cover with plastic wrap. Let them rise in a warm spot for another 45 minutes to an hour.
How to Fry Donuts:
- Heat 4 cups of lard (or oil of your choice) in a large pot or electric fryer. I used a Fry Daddy which is an electric deep fryer that regulates the temperature for you. The oil should be bubbling and immediately begin frying when flour is sprinkled into it. If you have an instant read thermometer make sure the oil is between 350 degrees and 380 degrees.
- Fry donuts for approximately 30 seconds per side. Donut holes fry much faster at approximately 15 seconds per side. Because they are tricky to flip, I set a timer for 30 seconds and just use my spider strainer to move them around periodically so all sides are cooked equally. The frying time will vary based on how hot your oil is and how thick your donuts are. Do a trial run of one or two donuts and cut them open to check the inside for doneness before frying the rest of the batch. Use a spider strainer to flip the donuts and remove them from the hot grease. Donuts should be golden brown on both sides when done.
- Place fried donuts on a wire rack on a baking sheet to drip dry. Line the baking sheet with parchment paper for easy clean up. Continue this process until all dough is fried.
How to Make Maple Glaze:
- Mix together maple syrup, cinnamon and melted butter to make a glaze.
- Dip the donuts and donut holes while still warm on all sides and return to the wire rack to drip dry.
Notes
Butternut donuts taste great with all kinds of toppings! For different flavors, try sprinkling warm donuts with cinnamon sugar, powdered sugar or a simple glaze of powdered sugar and milk.
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