Pumpkin Pie Doughnuts

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.