As you may know by now, Thanksgiving and Chanukkah fall on the same day this year. I don’t usually love fads, but this fusion holiday is too much fun to ignore. To bring both holidays together into one dessert, I used two traditional desserts from each holiday and combined them into one. I transformed the classic pumpkin pie with marshmallow topping and graham cracker crust from Thanksgiving fame into a doughnut which is the most famous Chanukkah treat. I present to you a pumpkin doughnut topped with a marshmallow glaze and graham cracker crumbs. The doughnuts have pure pumpkin puree in them giving them a beautiful orange color, as well as loads of pumpkin pie spice to lend that perfect autumnal spice. And as my husband said, while devouring one of these babies “you can’t go wrong with marshmallow topping”!
The doughnut recipe was adapted from Bakeaholic Mama. Here’s my non-dairy recipe.
- ¼ cup warm water
- 1 pkg. yeast (2¼ tsp.)
- 2 Tbs. maple syrup
- 4 cups flour
- ⅓ cup soy milk
- 1 egg
- 1 cup pumpkin puree
- 1 Tbs. oil
- ¼ cup sugar
- 1½ tsp. salt
- 1½ tsp. pumpkin pie spice
- 2 cup marshmallow cream (I use Marshmallow Fluff)
- 1 Tsp. shortening
- graham cracker crumbs
- In the bowl of an electric stand mixer fitted with the dough hook, add warm water, yeast and maple syrup. Stir and allow to proof for 5-10 minutes.
- Once the yeast has bubbled, layer all the other ingredients on top starting with the flour, then soy milk, egg, pumpkin, oil, sugar, salt, and pumpkin pie spice.
- Turn the mixer on low and mix until the dough starts to come together, 3-5 minutes.
- Turn off the mixer and allow the dough to rest for 10 minutes.
- Turn the mixer back on low and knead the dough for another 10 minutes. It might be slightly sticky but should be smooth.
- Turn the dough out into a lightly greased bowl, cover with kitchen towel, and allow to rise in a warm place for about an hour.
- Once the dough has risen, cut in half to make it easier to use.
- Roll out half the dough to about ½ inch thickness. Use a round cutter about 2¾ inches in diameter and cut out six doughnuts. Cut the centers out with a smaller circle cutter about 1¼ inches in diameter. Transfer to a baking sheet lined with parchment paper, cover with kitchen towel and allow to rise for about 30 minutes. Repeat with remaining dough. You can ball up the scraps and cut out another 6 doughnuts, but don't go beyond there, your doughnuts will be tough. You may reserve the doughnut holes and fry them as well.
- While the doughnuts rise, prepare the oil for frying. Heat up a deep fryer or fill a heavy bottomed pot with about 2 inches of oil. Using a candy thermometer, heat the oil on medium heat until the temperature reaches between 350 and 375 degrees F.
- Once the oil reaches the proper temperature, fry 2 doughnuts at a time for about 45 seconds on each side. The doughnuts will start to brown. Once lightly browned on each side, transfer to a paper towel lined baking sheet and allow to cool.
- In a small pot or in a double boiler, melt the marshmallow cream with the shortening. Dip the top of each doughnut into the marshmallow, allow the excess to drip off and immediately sprinkle with the graham cracker crumbs.