- fluffy & no knead -
These pumpkin donuts are crispy, soft, and filled with a creamy pumpkin custard that tastes exactly like pumpkin pie.
The dough is a no knead pumpkin dough which gives the donuts beautiful open middles perfect for filling. They turn out so soft and pillowy too!
The frying part is way less intimidating than it looks. The key is to just keep an eye on the oil temperature with a thermometer. Get all the tips in the full recipe (swipe up!)
all purpose flour
dissolved yeast
for the dough:
butter
eggs
pumpkin puree
salt
milk
brown sugar
pumpkin spice + vanilla
1.
In a large bowl combine all of the dough ingredients to form a shaggy, sticky dough. It will come together after rising.
2.
Roll out the dough and cut out circles with a round cutter or glass. Let rise again. While it is rising prepare the oil for frying and fry the donuts (full frying instructions are in the recipe, swipe up!). Cover in spiced sugar and set aside.
cornstarch
salt
for the filling:
butter
brown sugar
cream
eggs
vanilla bean
pumpkin spice
pumpkin puree
1.
Combine all of the filling ingredients in a medium saucepan and heat on medium low heat until thickened. Let cool completely.
2.
Poke holes into the fried donuts with a chopstick and fill them with the cooled filling until they feel heavy.
3.
Enjoy! The donuts are best eaten the day they are fried and filled while they are still crisp and soft.
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