Step 1: In a large bowl, combine the warm milk, active dry yeast, and 1 tablespoon of the granulated sugar. Stir gently and let it sit for 5-10 minutes until foamy. This indicates the yeast is active. If it doesn't foam, your yeast might be old, or the milk wasn't the right temperature.
Step 2: To the yeast mixture, add the remaining 1/4 cup of granulated sugar, egg, pumpkin puree, melted butter, vanilla extract, 1/2 teaspoon cinnamon, nutmeg, cloves, and salt. Whisk until well combined.
Step 3: Gradually add the all-purpose flour, about 1 cup at a time, mixing with a wooden spoon or spatula until a shaggy, sticky dough forms. The dough will be quite wet – do not add extra flour at this stage.
Step 4: Cover the bowl tightly with plastic wrap and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size. Alternatively, for a deeper flavor, you can refrigerate it overnight (8-12 hours). If refrigerating, let it come to room temperature for about 30-60 minutes before proceeding.
Step 5: Once risen, gently punch down the dough to release air. Lightly flour a clean work surface. Turn the dough out onto the floured surface. Sprinkle a little flour over the top of the dough as well. Gently pat or roll the dough to about 1/2-inch thickness. Avoid overworking the dough.
Step 6: Using a 3-inch doughnut cutter or a round cookie cutter (and a smaller cutter for the center hole), cut out the doughnuts. Gather the scraps, gently re-roll, and cut out more doughnuts until all dough is used. Place the cut doughnuts and holes on lightly floured baking sheets lined with parchment paper.
Step 7: Cover the doughnuts loosely with plastic wrap or a clean kitchen towel and let them rise again for 30-45 minutes, or until visibly puffy. This is the second proof, crucial for light No-Knead Pumpkin Doughnuts with Cinnamon Sugar.
Step 8: While the doughnuts are proofing, prepare your frying station. In a large, heavy-bottomed pot or Dutch oven, pour 4-6 cups of vegetable oil, enough to have at least 2-3 inches depth. Heat the oil over medium heat to 350°F (175°C). Use a candy thermometer to monitor the temperature; maintaining a consistent temperature is key for perfectly fried doughnuts. In a shallow bowl, combine the remaining 1/4 cup granulated sugar and 2 teaspoons ground cinnamon for the coating. You might want to have some Basics Glass Food Storage containers ready for any leftover sugar coating or to store finished doughnuts.
Step 9: Carefully lower 2-3 doughnuts (don't overcrowd the pot) into the hot oil. Fry for 1-1.5 minutes per side, or until golden brown. Using a slotted spoon or spider, transfer the fried doughnuts to a wire rack set over a paper towel-lined baking sheet to drain excess oil.
Step 10: While still warm, immediately toss the doughnuts and holes in the cinnamon sugar mixture, ensuring they are fully coated. Serve warm and enjoy your homemade No-Knead Pumpkin Doughnuts with Cinnamon Sugar!