Description
Fluffy donuts filled with thick, creamy pumpkin pie flavored pudding and topped with a sweet maple glaze and pumpkin pie icing.
Ingredients
- FOR THE DOUGH:
- 2 Tablespoons Warm Water (110 To 115F)
- ¼ cups Sugar, Plus 1 Teaspoon
- 2-¼ teaspoons Dry Active Yeast
- ¾ cups Warm Milk (110 To 115F)
- 3 Tablespoons Butter, Melted
- ½ teaspoons Salt
- ½ teaspoons Pumpkin Pie Spice
- 1 whole Egg
- 2-½ cups All-purpose Flour
- 3 quarts Canola Oil
- FOR THE FILLING:
- 1 cup Sugar
- 1-½ Tablespoon Cornstarch
- 1 cup Canned Pumpkin Puree
- 1 teaspoon Pumpkin Pie Spice
- 1 cup Milk
- 2 whole Egg Yolks
- 1 Tablespoon Unsalted Butter
- 1 cup Whipped Cream
- FOR THE GLAZE:
- 1 cup Powdered Sugar
- 3 Tablespoons Maple Syrup
- 3 teaspoons Heavy Cream
- FOR THE ICING:
- 1 cup Powdered Sugar
- 1 Tablespoon Canned Pumpkin Puree
- 1 teaspoon Maple Syrup
- ¼ teaspoons Pumpkin Pie Spice
- 2 teaspoons Heavy Cream
Preparation
For the dough:
Combine, warm water, 1 teaspoon sugar, and yeast in a liquid measuring cup; set aside for 5 minutes.
In a large mixing bowl, combine the yeast mixture, warm milk, remaining sugar, butter, salt, pumpkin pie spice, and egg. Add 1 cup of the flour to the liquid mixture; beat on medium speed until blended. Gradually stir in remaining flour until the dough no longer sticks to the bowl. Turn the dough out onto a well floured surface; knead several times. Place dough in a lightly greased bowl, cover tightly with plastic wrap, and store in a warm place for 1 hour or until the dough has doubled in size.
While the dough is rising, make the filling. Combine the sugar, cornstarch, pumpkin puree, and pumpkin pie spice in a medium saucepan over medium heat. Slowly stir in the milk. Cook over medium heat until mixture begins to boil, about 6 minutes, stirring constantly. Remove from heat.
Beat egg yolks in a separate bowl until thick and pale. Gradually add 1/4 of the hot pumpkin mixture to the yolk and stir vigorously after each addition. Add tempered egg yolks back into the remaining hot mixture, stirring constantly. Bring mixture back to a boil over medium heat, and cook for 3 minutes. Stir constantly.
Remove from heat and stir in butter. Pour mixture into a container, cover with plastic wrap, and refrigerate.
Punch the dough down. Roll dough to 1/2 inch thickens, and cut with a 2 1/2 inch circle biscuit cutter. Do not cut a hole in the center, you will be filling these donuts. Place donuts onto a lightly floured surface. Cover and let rise for 30 minutes or until doubled in bulk.
Fill a Dutch oven 2 to 3 inches full with canola oil. Heat oil to 375 F degrees. Cook only 4 to 5 donuts at a time, being careful not to over crowd the pot. Cook donuts for about 1 minute on each side. Then remove them from the oil using a spatula and place donuts on paper towels to drain. Repeat frying the rest.
Make the glaze, combine all ingredients for the glaze in a bowl and mix until well blended. Dip the top of each donut into the glaze while the donuts are still warm. Allow them to cool completely on a wire rack.
Remove filling mixture from refrigerator and stir in whipped cream. Using a pastry bag fitted with a small piping tip, fill each donut with filling. Just stick the tip into the center of the donut and pipe a bit of filling.
Make the icing, combine all ingredients for the icing in a bowl and mix until well blended. Using a pastry bag fitted with a small piping tip, pipe the icing across the top of each donut.
