Pumpkin Doughnuts | TasteToronto
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Pumpkin Doughnuts

40 mins Prep Time

30 mins Cook Time

Ingredients

  • 450 grams all-purpose flour

  • 100 grams whole wheat flour

  • 300 grams warm milk (divided)

  • 60 grams granulated sugar

  • 60 grams unsalted butter (cold, cut in cubes)

  • 1 egg, plus 2 egg yolks

  • 2 teaspoons active dry yeast

  • 1 teaspoon salt

  • 1 cup whole milk

  • 1/2 cup pumpkin pure

  • 2 egg yolks

  • 1/4 cup granulated sugar

  • 1/4 cup cornstarch

  • 1 tablespoon unsalted butter

  • 1 teaspoon pumpkin pie spice

  • Pinch of salt

  • 1 cup granulated sugar

  • 1 tablespoon cinnamon

Directions

Dough

3 Steps

  • Step 1

    In a small bowl, mix together 50 grams of warm milk with active dry yeast. Let it sit for 10 minutes.

  • Step 2

    In the bowl of a stand mixer, add flour, egg and yolks, rest of the warm milk and yeast mixture. With a dough hook attachment, knead the dough for 2-3 minutes. Add sugar and salt and knead for 5 minutes until dough forms. Add the butter cubes slowly one at a time into the dough and keep the mixer running. Knead for 6-8 minutes until the dough is soft and elastic.

  • Step 3

    Cover the bowl with a towel. Let it rise in a slightly warm place for 1 hour until double in size.

Pastry Cream

5 Steps

  • Step 1

    In the meantime, make the pastry cream. Heat up the milk, pumpkin puree and pumpkin pie spice in a medium saucepan over medium heat. Bring it to a simmer.

  • Step 2

    In a bowl, whisk sugar, cornstarch, salt and egg yolks together until the colour turns light.

  • Step 3

    Add the hot milk mixture to the yolk mixture very slowly and whisk at the same time. Do it very slowly or the yolks will turn to scramble.

  • Step 4

    Pass the mixture through a sifter back to the saucepan. Keep whisking it over medium heat until it starts bubbling and thickens. Take it off the heat and whisk in the butter.

  • Step 5

    Cover the custard with plastic wrap, pressing the plastic directly against the surface of the custard to avoid a skin forming. Refrigerate for 1-2 hours or until completely cooled.

Doughnut

11 Steps

  • Step 1

    Turn the dough out onto a lightly floured surface. Roll the dough out to about 1/2 thick.

  • Step 2

    Use a round cookie cutter and cut the dough with it.

  • Step 3

    Cut three 15 cm long pieces of kitchen twine and lay them on a clean work surface,  crisscrossing at the center to create a star-shaped pattern.

  • Step 4

    Place a round cut doughnut in the centre, then tie the ends of the twine up over the dough and secure in a knot, leaving about 1 cm of space between the dough and knot so it has room to proof and expand.

  • Step 5

    Repeat this process with all of the doughnuts. Cover them with a towel and let proof for another 30 minutes.

  • Step 6

    Heat the oil in a skillet or large pot to 350°F. Carefully place the doughnuts into the hot oil, working in batches. Cook for 2-3 minutes on each side or until gold brown.

  • Step 7

    Remove the doughnuts and place them on a paper towel.

  • Step 8

    In a small bowl, combine together the sugar and cinnamon. Roll the fried doughnut in cinnamon sugar mixture.

  • Step 9

    Use a small scissor and cut the twine, carefully remove them from all of the doughnuts.

  • Step 10

    Poke a hole in the middle of the doughnut and fill a piping bag with pumpkin pastry cream.

  • Step 11

    Fill each doughnut with pastry cream and enjoy!

Ingredients

  • 450 grams all-purpose flour

  • 100 grams whole wheat flour

  • 300 grams warm milk (divided)

  • 60 grams granulated sugar

  • 60 grams unsalted butter (cold, cut in cubes)

  • 1 egg, plus 2 egg yolks

  • 2 teaspoons active dry yeast

  • 1 teaspoon salt

  • 1 cup whole milk

  • 1/2 cup pumpkin pure

  • 2 egg yolks

  • 1/4 cup granulated sugar

  • 1/4 cup cornstarch

  • 1 tablespoon unsalted butter

  • 1 teaspoon pumpkin pie spice

  • Pinch of salt

  • 1 cup granulated sugar

  • 1 tablespoon cinnamon

Tags:

Toronto Recipe

Bake At Home

Pumpkin

Doughnuts

Pumpkin Doughnuts