Pumpkin pie, pumpkin cake, pumpkin cheesecake and now... Pumpkin Pie Doughnuts! Spiced pumpkin custard, pipped into a fluffy, pie crumb covered doughnut. We're not here to hate on tradition, but these ones are really, really good!
Like any doughnut recipe, it starts with the dough. Mix together the wet ingredients with thew yeast and sugar, before adding the dry ingredients to a stand mixer. Knead for 10 minutes on low, before slowly adding in the butter, kneading a bit faster. Let rest in the same bowl for 2 hours, or until it doubles in size.
For the filling, start by adding the milk, and spices to a saucepan. Heat until steaming then let sit with the heat off for 5 minutes to steep. In a separate bowl, whisk together the eggs, flour and sugar, and once steeped, pour the milk slowly into the egg mixture whilst continuously mixing. Place back onto a medium heat with pumpkin puree, cooking and mixing until thick and glossy. Let cool completely before pouring it into a piping bag for later!
To make our coating, make a sheet of shortcrust pastry with egg wash and sugar until golden. Crush it up in a bag with a rolling pin, and mix a few spoonfuls in with some sugar.
Once our dough has proved, split it into 110g balls, and allow to rest again for an hour, before frying at 160°c for 4-6 minutes each side. Let drain before covering in our pie crust coating. Make a hole on the side and pipe in our pumpkin custard, before topping with a final pieces of pie crust.
