Pumpkin Pie Donuts
These pumpkin pie donuts are made with fluffy brioche dough fried in a pumpkin shape, coated in cinnamon sugar, and filled with pumpkin diplomat cream. A flaky pie crust leaf completes this adorable fall dessert!
Equipment
Ingredients
For the brioche:
- 113 g (½ cup) whole milk
- 20 g (1 ½ tablespoon) granulated sugar
- 7 g (2 ¼ teaspoon) active dry yeast
- 2 eggs, room temp
- 1 teaspoon vanilla extract
- 300 g (2 ½ cups) cups all-purpose flour
- ½ teaspoon kosher salt
- 85 g (6 tablespoon) unsalted butter, room temp
For the pie crust leaves:
- 50 g (⅓ cup + 1.5 tbsp) all-purpose flour
- 35 g (2 ½ tablespoon) unsalted butter, cold & cubed
- ice water
- egg wash, 1 egg + 1 tablespoon heavy cream
For the pumpkin diplomat cream:
- 85 g (¾ cup) pumpkin purée
- 56 g whole milk
- 2 egg yolks
- 74 g (¼ cup + 2 tbsp) granulated sugar
- 16 g (2 tablespoon) cornstarch
- ½ teaspoon pumpkin pie spice
- 14 g (1 tablespoon) unsalted butter
- ½ teaspoon vanilla bean paste
- 28 g (2 tablespoon) heavy cream
For the cinnamon sugar:
- 100 g (½ cup) granulated sugar
- 1 tablespoon cinnamon
Instructions
For the brioche:
- In a glass measuring cup, heat the milk to 110 degrees F (40 degrees C) and stir in the sugar and yeast. Allow it to sit for a few minutes until foamy and the yeast is activated.
- Mix the eggs and vanilla into the milk yeast mixture.
- In the bowl of a stand mixer fitted with a dough hook, mix the flour and salt together. Pour the wet ingredients into the flour and mix on low-medium speed for about 3 minutes, or until it forms a ball around the hook.
- Add in a few pieces of butter at a time, allowing them to fully incorporate before adding more. Once all of the butter is incorporated, turn the mixer up to medium-high speed and mix for 8-12 minutes. The dough will eventually pull away from the sides of the bowl and have a silky smooth texture with minimal stickiness. To check if the dough is ready, use the windowpane test - tear off a small piece and carefully spread it out to see if you can see the light through it without it tearing. If it tears, mix for another minute or two and check again.
- Once the dough is ready, transfer it to a lightly greased bowl, cover, and allow to proof overnight (or at least 6 hours) in the fridge. Alternatively, you can let the dough rise in a warm place for about 1 hour or until doubled in size.
For the pie crust leaves:
- In a medium bowl, add the flour and cubes of cold butter. Using your fingers, cut the butter into the dry ingredients until pea sized pieces are left.
- Add small amounts of water at a time and toss with your hands or a spoon until the dough can hold together, but is not overly wet.
- Wrap the dough tightly in plastic wrap, then chill for one hour.
- On a lightly floured surface, roll the dough out into a rough rectangle, fold in half, then again into quarters. Wrap the dough in plastic wrap and chill for another 30 minutes.
- Roll the dough out again into a rough rectangle and repeat the folding process. Shape the dough into a disk, wrap tightly in plastic wrap, and chill overnight.
- The next day, preheat the oven to 375 degrees F. Roll out the pie dough out to about ⅛″ in thickness.
- Use a leaf-shaped pie crust cutter to cut out as many leaves as possible. Place the leaves on a small baking sheet and freeze for at least 15 minutes.
- Brush the frozen pie crust leaves with an egg wash. Bake for about 10 minutes or until lightly golden.
For the pumpkin diplomat cream:
- In a small saucepan, place the pumpkin purée and milk over low-medium heat and bring to a simmer or about 190 degrees F (85 degrees C).
- Meanwhile, in a medium bowl, vigorously whisk together the egg yolks, granulated sugar, cornstarch, and pumpkin pie spice until well combined.
- Once the pumpkin-milk mixture has reached a simmer, slowly pour half of it into the egg-sugar mixture while simultaneously whisking to temper the eggs. Pour everything back into the saucepan and place over medium heat. Use a rubber spatula to mix constantly as it thickens.
- Once the pastry cream is thick and a few big bubbles come to the surface, continue whisking for one more minute, then remove the pan from heat.
- Immediately add the butter and vanilla, and use an immersion blender (or rubber spatula) to combine.
- Pour the pastry cream into a clean bowl and press plastic wrap up against the surface to prevent a skin from forming, and place in the fridge to chill overnight or until ready to use.
- The next day, add the heavy cream to small bowl and use an electric hand mixer to beat until stiff peaks form.
- Fold the whipped cream into the pastry cream until fully combined.
- Transfer the pumpkin cream to a piping bag with a small round tip, and place in the freezer until ready to use.
To fry the donuts:
- When ready to fry the donuts, fill a dutch oven or heavy-bottomed pot with enough neutral oil to cover 2” (5 cm). Place the oil over low heat while the donuts rise.
- Place a wire rack over a paper towel lined baking sheet. On a separate baking sheet, cut out 12 4” (10 cm) parchment squares for the donuts.
- Cut 48 strings of kitchen twine about 12" long.
- Divide the brioche into 12 equal parts. I recommend using a kitchen scale to get evenly sized donuts. Roll each part into a smooth ball, using small amounts of flour as needed.
- Arrange 4 strings of kitchen twine in a star pattern and place one donut upside down in the center. Bring the opposite ends of each piece up around the dough and tie them to create eight sections. The twine should rest loosely against the dough, leaving room for it to expand as it proofs and fries. Cut the excess twine with kitchen scissors. Place the donut right side up on a parchment square and cover with plastic wrap while you finish the rest of the donuts.
- Cover the donuts and allow to rise for about 1 hour or until puffy. When pressed with a finger, the dough will slowly spring back.
- With about 30 minutes left of proof time, turn the heat up on the oil to medium and bring to 350 degrees F.
- Meanwhile, make the cinnamon sugar. In a wide, shallow bowl, combine the sugar and cinnamon. Set aside.
- Once the donuts have proofed, use the parchment squares to gently lower 3-4 donuts into the hot oil. Fry the donuts for 3 minutes on the first side, then flip over and fry for an additional 2-3 minutes until golden.
- Transfer the donuts to the wire rack. Wait a couple of minutes for the oil to come back up to 350 degrees F (180 degrees C), then continue frying the donuts.
- Once the donuts have cooled just enough to handle, cut the kitchen twine and gently peel off the donuts, then toss them in the cinnamon sugar to coat.
- Once the donuts have fully cooled, fill each donut with the pumpkin cream and top with a pie crust leaf.
Notes
- Proof the dough overnight: I recommend allowing your brioche dough to rise slowly overnight (or at least 6 hours) in the fridge. Cold dough is so much nicer to work with! But you can also let it proof at room temperature for one hour and make the donuts immediately.
- Tie the twine loosely. The dough needs room to expand! Twine that's too tight can cut deeply into the donuts and make it harder to remove without tearing them.
- Watch your temperatures. Monitor the oil between batches for even frying, and let both the pastry cream and donuts cool completely before assembling. Warm pastry cream can deflate the whipped cream, while warm donuts can soften the filling.
Nutrition Facts
Calories: 298kcal | Carbohydrates: 42g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 88mg | Sodium: 118mg | Potassium: 95mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1524IU | Vitamin C: 0.4mg | Calcium: 43mg | Iron: 2mg
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