"Fall Delights: Irresistible Homemade Pumpkin Donuts to Satisfy Your Autumn Cravings"

Pumpkin cream ingredients:
- 245g (1 cup) whole milk
- 113g (1/2 cup) pumpkin puree
- 80g (3 oz) cream cheese
- 2 egg yolks
- 60g (5 tablespoons) sugar
- Little salt
- 1g (1/2 teaspoon) pumpkin pie spice
- 16g (2 tablespoons) corn starch
Make pumpkin sauce: in a small mixing bowl, add egg yolks, sugar, pumpkin pie spice, corn starch, little salt, mix until all combined, set aside. Pour whole milk and pumpkin purée in a saucepan, turn on high heat and warm up. Add cream cheese and stir until dissolved. Turn off heat before boiling. Add the egg yolks mixture in the warm pumpkin milk, whisk to combine. Turn on medium low heat and keep whisking continuously until the sauce becomes thick. Cool down and chill in the fridge while preparing the dough.
🎃 Dough ingredients (for 10 donuts)
- 580g (4 cups) all purpose flour
- 60g (1/3 cup) sugar
- 10g (1 tablespoon) instant yeast
- 6g (1 teaspoon) fine sea salt
- 240g (1 cup) whole milk
- 2 whole eggs (100g)
- 112g (8 tablespoons) unsalted butter (room temperature)
🔅Process:
1. Whisk the dried ingredients (flour, salt, sugar, yeast) together first. Then add the eggs, whisk to combine with the flour. Next, add milk by pouring slowly while kneading. Lastly, add butter spoon by spoon, knead until the dough can form a smooth ball. Then proof for 1 hour or more until double in size.
2. Punch the dough to release air bubbles after proofing. Roll the dough into a rectangle, use a pumpkin cookie cutter to cut the dough. Cut about 10 donuts.
3. Place each one on a square parchment paper and proof for 1 hour until double in size.
4. In a pan, add vegetable oil, heat up to 330F, then reduce to low heat. Place each doughnut in and fry for about 4 minutes each side. Be careful not to burn the outside while the inside is not yet cooked through.
5. Let your doughnuts cool down after frying. Fill them with pumpkin cream and enjoy!