Pumpkin Doughnuts

Dough

• 450 grams all-purpose flour

• 100 grams whole wheat flour

• 300 grams warm milk (divided)

• 60 grams granulated sugar

• 60 grams unsalted butter (cold, cut in cubes)

• 1 egg+2 egg yolks

• 2 teaspoon active dry yeast

• 1 teaspoon salt

Pumpkin Pastry Cream

• 1 cup milk

• 1/2 cup pumpkin pure

• 2 egg yolks

• 1/4 cup sugar

• 1/4 cup cornstarch

• 1 tablespoon unsalted butter

• 1 teaspoon pumpkin pie spice

• Pinch of salt

For Coating

• 1 cup granulated sugar

• 1 tablespoon cinnamon

Dough

1. In a small bowl mix together 50 grams of warm milk with active dry yeast. Let it sit for 10 minutes.

2. In a bowl of a stand mixer, add flour, egg and yolks, rest of the warm milk and yeast mixture. With a dough hook attachment, knead the dough for 2-3 minutes. Add sugar and salt and knead for 5 minutes until dough form. Add the butter cubes slowly one at a time into the dough and keep the mixer running. Knead for 6-8 minutes until the dough is soft and elastic.

3. Cover the bowl with a towel. Let it rise in a slightly warm place for 1 hour until double in size.

Pastry Cream:

1. In the meantime, make the pastry cream. Heat up the milk, pumpkin pure and pumpkin pie spice in a medium saucepan over medium heat. Bring it to simmer.

2. In a bowl, whisk sugar, corn starch, salt and egg yolks together until color turns light.

3. Add the hot milk mixture to the yolk mixture very slowly and whisk at the same time. Do it very slowly or the yolks will turn to scramble.

4. Pass the mixture through a sifter back to the saucepan. Keep whisking it over medium heat until it starts bubbling and thickens. Take it off the heat and whisk in the butter.

5. Cover the custard with plastic wrap, pressing the plastic directly against the surface of the custard to avoid a skin forming. Refrigerate for 1-2 hours or until completely cooled.

Doughnut:

1. Turn the dough out onto a lightly floured surface. Roll the dough out to about 1/2 thick.

2. Use a round cookie cutter and cut the dough with it.

3. Cut three 15 cm long pieces of kitchen twine and lay them on a clean work surface, crisscrossing at the center to create a star-shaped pattern.

4. Place a round cut doughnut in the center, then tie the ends of the twine up over the dough and secure in a knot, leaving about 1 cm of space between the dough and knot so it has room to proof and expand.

5. Repeat this process with all of the doughnut. Cover them with a towel and let proof for another 30 minutes.

6. Heat the oil in a skillet or large pot to 350F. Carefully place the doughnut into the hot oil, working in batches. Cook for 2-3 minutes on each side or until gold brown.

7. Remove the doughnuts and place them on a paper towel.

8. In a small bowl, combine together the sugar and cinnamon. Roll the fried doughnut in cinnamon sugar mixture.

9. Use a small scissor and cut the twine, carefully remove them from all of the doughnuts.

10. Poke a hole in middle of the doughnut and fill a piping bag with pumpkin pastry cream.

11. Fill each doughnut with pastry cream and enjoy!