Donut o’ the Month for Jojotastic: Whole Wheat Pumpkin Ale Donut

October 2014

It’s time for another installation of Donut ‘o the Month! Check out the full story and inspiration behind this recipe on my friend Joanna’s blog Jojotastic! You’ll want to stick around and be inspired by her blog for a spell, so set aside some time, perhaps with a donut and pumpkin ale in hand.

Pumpkin Ale and Donuts

Whole Wheat Pumpkin Ale Donuts

Donut Ingredients

2 1/2 cups whole wheat pastry flour
1/4 cup organic cane sugar
1 packet rapid rise yeast (2 ¼ tsp)

3/4 cup pumpkin ale/beer

1/2 teaspoon pure vanilla extract

3 large local egg yolks (room temperature)

1/4 cup local heavy cream (room temperature)
1 teaspoon salt
4 Tablespoons organic, unsalted butter, softened

Non-GMO Safflower Oil for frying

Glaze Ingredients

1 1/2 cups organic confectioners sugar
1/4 cup Pumpkin ale/beer


In the bowl of a stand mixer fitted with a dough hook add the flour, sugar and yeast.

In a saucepan over low heat, heat the beer until it reaches between 120 and 130 degrees F.

Add the beer to the stand mixer, mix until most of the flour has been moistened.

Add the vanilla then the yolks, one at a time.

Add the cream, salt and softened butter.

Building up speed, beat on high until the dough comes together and gathers around the blade. The dough will be very soft.

Add dough to a lightly oiled bowl, cover and allow to sit at room temperature for 1 hour or until doubles in size.

Punch down the dough and knead lightly to remove any air bubbles. Return to oiled dough,  and allow to rest for 1 hour.

Roll out dough on a lightly floured surface to 1-inch thickness. Cut donuts out with a 3 ½ inch biscuit cutter with 1-inch circle holes.

Place donuts on a baking sheet that has been covered with parchment paper. Loosely cover with a towel.

Allow to rise at room temperature until doubled in size, about 30 minutes (or longer if you’re living in a cold apartment like yours truly).

Fill a large heavy bottomed saucepan with safflower oil until about 4-inches deep. Add a deep fry thermometer, and bring oil to about 360 degrees, adjusting heat to maintain temperature. Be careful not to overheat oil.

Working in batches, fry the donuts on each side until golden brown, about 1-2 minutes per side. Remove from oil and allow to cool on a wire rack.

To Make the Glaze:

Whisk together the powdered sugar and the pumpkin ale until well combined. Dip each donut in the glaze. Allow glaze to set before serving.


Happy Donut Times!

p.s: I usually make a point of sharing my baked goods, but these were so tasty, my selfish side prevailed. Only the Urban Farmer managed to make the cut. I definitely need to make more soon!

This Post Has 3 Comments

  1. I have never made donuts from scratch before, you definitely have inspired me to recreate these pumpkin and ale donuts. They look and sound seriously delicious!

    1. withthegrains

      This was my first time. Frying can seem scary, but it’s totally worth it. I’m now trying to sort my schedule such that I can make some version of these weekly. Ha! I hope you take the plunge. 🙂

  2. Bec

    Donut perfection. Looks amazing! Bec x

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