Boston Pumpkin Cream Donuts
Servings 8
Ingredients
Dough
- 2 teaspoons active dry yeast (7 grams)
- ½ cup warm milk between 100-110 degrees F (125 ml)
- 1 teaspoon granulated sugar
- 1 ¾ cup all-purpose flour (259 grams)
- 2 egg yolks
- 2 tablespoons granulated sugar (25 grams)
- 2 tablespoons softened butter (28 grams)
- ½ teaspoon salt
- oil for frying
Pumpkin custard
- 2 cups milk (500 ml)
- ⅔ cup granulated sugar (133 grams)
- 1 large egg
- 2 egg yolks
- ½ cup pumpkin puree (122 grams)
- ¼ cup cornstarch (32 grams)
- 1 teaspoon cinnamon
- pinch of salt
- 2 tablespoons butter (28 grams)
- 1 teaspoon vanilla
Chocolate glaze
- 1 cup semisweet chocolate chips (170 grams)
- 1 tablespoon coconut oil
Instructions
- Make the dough. Combine active dry yeast with 1 teaspoonof sugar and warm milk. Let sit for 5 minutes or until foamy and yeast is activated.
- Combine flour, egg yolks, 2 tablespoons sugar, butter, salt, and yeast mixture in bowl of stand mixer. Knead dough until smooth, about 5-7 minutes. Alternatively, knead by hand. Transfer dough to clean bowl and cover. Let rise in a warm area for 2 hours or until doubled.
- Meanwhile, make pumpkin custard. Heat milk with sugar in a heavy bottomed pot over low heat until warm. In a separate bowl, whisk together egg with egg yolks, pumpkin puree, cornstarch, cinnamon, and salt. Slowly add warm milk to egg mixture, whisking constantly. Pour custard back into pot and bring to a simmer over medium-low heat. Continue to mix until custard thickens, about 5 minutes. Remove from heat and add butter and vanilla, whisking until butter is fully incorporated. Transfer custard to a heat-safe bowl and cover with plastic wrap directly touching the surface. Let cool completely.
- Punch down dough. Lightly dust counter with flour. Roll out dough until it's ½ inch thick. Cut out 2 ½-inch round circles and place them on a lined baking sheet. If you need to reroll the dough to get 8 donuts, knead the dough and let it rest for 10 minutes before rolling it out again. Lightly cover the donuts and let them rise for 1 hour in a warm area.
- Heat frying oil to 350 degrees F.
- Gently drop donuts in hot oil, working in batches. Fry donuts until golden brown, about 1-2 minutes. Then flip and fry on the other side until golden brown, another 1-2 minutes. Remove donuts with a slotted spoon and place on paper towels to drain excess oil. Let cool slightly.
- Transfer pumpkin custard to a piping bag or Ziploc bag. Cut a small slit in the side of each donut and pipe custard filling inside.
- Combine chocolate chips and coconut oil in a heat-safe bowl. Microwave in 30-second increments, stirring each time until chocolate is melted. Dip donuts one by one in chocolate and place them on a wire rack. Let chocolate set, then serve.
Video
Notes
You can make the pumpkin custard up to 2 days in advance.
