Description
Delight in the autumnal flavors of these Pumpkin Spice Cream Filled Donuts, featuring a tender, yeasted donut fried to golden perfection and filled with a luscious pumpkin-spiced custard. The donuts are perfectly coated with cinnamon sugar for an irresistible, festive treat, ideal for cozy mornings or special gatherings.
Ingredients
Pumpkin Cream Filling
- 3/4 cup light brown sugar
- 1 1/2 tablespoons cornstarch
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon kosher salt
- 1 1/2 cups heavy cream
- 3 large egg yolks
- 3/4 cup pumpkin puree
- 2 tablespoons unsalted butter, room temperature
- 2 tablespoons bourbon (optional)
- 1/2 teaspoon vanilla extract
Donuts
- 4 1/2 cups all-purpose flour
- 1 1/2 cups whole milk
- 2/3 cup granulated sugar
- 6 tablespoons unsalted butter, room temperature
- 1 large egg, room temperature
- 2 teaspoons instant yeast
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 2-4 cups vegetable oil (for frying)
Cinnamon Sugar Coating
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon (can substitute pumpkin pie spice)
Instructions
- Make Pumpkin Cream: In a small saucepan, whisk together brown sugar, cornstarch, pumpkin pie spice, salt, heavy cream, and egg yolks. Cook over medium heat, whisking constantly until thickened, about 1 minute. Remove from heat and stir in pumpkin puree, butter, bourbon (if using), and vanilla extract until smooth. Transfer to a bowl, cover with plastic wrap directly on the surface to prevent a film, and chill for at least 1 hour or overnight.
- Prepare Dough: In the bowl of a stand mixer fitted with a dough hook, combine flour, milk, granulated sugar, butter, egg, yeast, vanilla extract, and salt. Knead on medium-low speed for about 5 minutes until a cohesive, slightly sticky dough forms that pulls away from the bowl. Add flour 1 tablespoon at a time if too sticky. Transfer dough to a lightly greased bowl, cover, and refrigerate overnight (8-12 hours).
- Proof Dough: Remove dough from fridge and let rise at room temperature for 30 minutes. Lightly punch down and roll out on a floured surface into a ½ inch thick rectangle.
- Cut Donuts and Holes: Use a 3 ½ inch round cookie cutter to cut 12 donut circles. Re-roll scraps if needed and cut out donut holes with a smaller cutter (1-1 ½ inch). Cover donuts lightly to rest during oil heating.
- Heat Oil and Prepare Cinnamon Sugar: Pour 2-4 cups vegetable oil into a heavy-bottomed pot or Dutch oven to about 2 inches deep. Heat over medium-high to 375°F. Mix granulated sugar and cinnamon in a bowl for coating.
- Fry Donuts and Holes: Fry 3-4 donuts at a time for 1 minute per side or until deep golden brown. Remove with slotted spoon and place on a cooling rack set over a baking sheet to drain excess oil. Fry donut holes similarly.
- Coat Donuts: While warm, toss donuts in cinnamon sugar to coat evenly. Place back on the rack to cool mostly to room temperature.
- Fill Donuts: Fill a piping bag fitted with a large bismark tip with chilled pumpkin cream. Use a chopstick or similar tool to poke a hole in the side of each donut and pipe in filling until full.
- Serve: Enjoy donuts the same day, preferably slightly warm for best flavor and texture.
Notes
- For best results, prepare the pumpkin cream and dough the night before to allow proper chilling and flavor development.
- Bourbon in the pumpkin cream is optional but adds a rich depth of flavor.
- Maintain oil temperature at 375°F for even frying and a crispy exterior.
- You can re-roll scraps multiple times but avoid overworking dough to keep donuts tender.
- Donuts are best eaten the day they are made for optimal freshness and cream filling texture.
- Prep Time: 20 minutes (plus overnight chilling)
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
