Custard-Filled Pumpkin Donuts
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Fluffy pumpkin donut dough rolled in spiced sugar and filled with a creamy pumpkin custard. This is fall in the form of a donut.
- Author: Catherine Zhang
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 Donuts 1x
- Category: Donut
- Method: Intermediate
- Cuisine: American
Donut Dough
- 200g Plain flour (1 ⅔ cup flour)
- 4g Instant yeast (1 tsp)
- 25g White sugar (2 tbsp)
- 90g Milk, room temperature (¼ cup)
- 120g Pumpkin puree (1/2 cup)
- Pinch of salt
- 25g Unsalted butter, softened (5 tsp)
- 200g Granulated sugar (II), for rolling (1 cup)
- 1/2 tsp Ground cinnamon
- Pinch of ground ginger
- Pinch of nutmeg
Pumpkin Custard
- 2 Egg yolks
- 25g Granulated sugar (2 tbsp)
- 1 ½ tbsp Cornstarch
- 120g Pumpkin puree (1/2 cup)
- 1 tsp Vanilla extract
- 120ml Whole milk (1/2 cup)
- 15g Unsalted butter ( 1 tbsp)
Donuts
- Combine flour, yeast, sugar, pumpkin puree, milk, and salt in the bowl of a stand mixer fitted with a dough hook
- Combine the ingredients on low speed, before increasing the speed to medium-high and kneading for 5 minutes, or until smooth
- Add the butter and continue to beat for 10 minutes
- When the dough is smooth and elastic it's ready
- Transfer the dough to your counter-top, dust lightly with flour, and shape into a ball
- Oil a large bowl, place the dough in it and cover with cling wrap
- Place the covered bowl in a warm area for 1-2 hours, or until the dough has doubled in size
- Dust your work surface with flour and remove the dough from the bowl
- Release built-up air by flattening the ball and divide it into 6 even portions
- Roll each portion into a ball and place it on an oven tray lined with baking paper
- Cover with cling wrap and let it proof for 30 minutes, or until almost doubled in size
- Heat a heavy-bottomed pot of oil to 170C/340F
- Cut the baking paper that the donuts are sitting on so that each donut is on it's own square of baking paper
- Carefully pick the donuts up by the corners of the baking paper and place them in the pot of oil, 3 at a time
- Fry for 2 mins on each side, or until golden brown, then drain on a wire rack or paper towel
- Repeat with the remaining donuts
- Combine the sugar (II) with cinnamon, ginger, and nutmeg and roll the drained donuts in the sugar
- Remove from the sugar and cool completely
Custard
- While the dough is proofing make the custard
- Combine the egg yolks, sugar, and cornstarch in a large heatproof bowl and whisk to combine
- Combine the milk and vanilla extract in a small saucepan over medium heat and heat until steaming
- Remove from the heat and pour into the egg yolk mixture, whisking constantly until smooth
- Return the mixture to the saucepan and heat over medium-low, whisking constantly until thickened
- The mixture should be thick enough to draw lines in it
- Remove the pan from the heat and add the butter, stir until melted
- Transfer the custard to a bowl and cover it with cling wrap, pressing the cling wrap onto the surface of the custard to prevent it from forming a skin
- Place in the fridge to cool completely
- When ready to assemble mix in the pumpkin puree
- Transfer to a piping bag fitted with a small round piping tip
Assembly
- Using a chopstick, or a thin and long utensil poke a hole on the side of each donut, taking care not to pierce the whole way
- Give the utensil a little wiggle to create a pocket for the cream to fill
- Place the tip of the piping bag into the donut and fill it, leaving a small dollop of cream on top