When freshly served with coffee or tea, these Pumpkin Spice Doughnuts are super yummy. These doughnuts are incredibly tasty and moist. We want to make sure you have both because we adore the flavour of the sugary coating and the pumpkin pie filling equally. They are wonderfully soft and moist, and they are bursting with lovely pumpkin taste and sweet pumpkin spice flavour. Although they are excellent as is, you will feel the need to make them frequently so that you may occasionally change things up.
These can also take care of your weekend breakfast needs. They make for a truly tasty treat when paired with a warm cup of cocoa or apple cider. You won’t believe how satisfying it is to bite into one of them. Each donut is brushed with melted butter, filled with sweet pumpkin pie and coated with pumpkin sugar. They’re the perfect treat on a crisp any day.
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Doughnut, the delicate pastry, was first brought by the French Acadians to Louisiana in the 18th Century in New Orleans. In 1986, the beignet was designated as Louisiana’s official state treat. One day in July of last year, an upright piano was positioned on a stage inside the National Museum of American History. The humble doughnut, it is true, has a complicated history that includes Dutch immigrants, Russian exiles, French bakers, Irving Berlin, Clark Gable, and a small number of Native Americans. And yes, it does seem quite characteristically American in terms of its democratic spirit, optimism, and diverse ancestry.
Of all, doughnuts have existed in some form or another for such a long time that scientists continue to find fossilised pieces that resemble doughnuts in the middens of ancient Native American communities. However, it is claimed that the doughnut in its proper form - if that is the right term - came to Manhattan, Amsterdam under the unappealing Dutch name of olykoeks, or ‘oily cakes’.
Here’s the recipe for Pumpkin Spice Doughnuts.
Ingredients:
• 2 ¼ teaspoon active dry yeast
• ½ cup warm water, 110 degrees
• ¼ cup granulated sugar
• ¼ cup evaporated milk, warmed to 110 degrees
• ½ tsp salt
• ¼ cup melted butter
• 1 large egg
• 1 egg yolk
• ½ tsp vanilla extract
• 2½ cups all-purpose flour, then more as needed
• 3-4 cups vegetable shortening, for frying
• 1 tsp pumpkin spice
For the pumpkin spice sugar:
• 1 cup caster sugar
• 2 tbsps pumpkin spice
For the filling:
• 400 ml thickened cream (35% fat content)
• 2 tbsps pumpkin puree/pumpkin pie filling
• 3 tbsps mascarpone
• 1 tsp pumpkin spice
Method:
For pumpkin spice doughnuts:
1. Whisk the yeast, warm water, and 1/2 tsp of the sugar in a bowl of an electric stand mixer. Wrap a towel and cling wrap around it. It should froth after 5 to 10 minutes of resting in a warm location.
2. Add the milk, 1/4 cup shortening, salt, vanilla, egg, egg yolk, and the remaining 3 tablespoons and 2 1/2 teaspoons of granulated sugar.
3. Blend until smooth after adding half the flour and using the whisk attachment on a mixer.
4. Change the mixer’s attachment to the hook, add the remaining flour gradually, and knead for 4 to 5 minutes on low speed, or as needed until the dough is smooth and elastic.
5. You shouldn’t need much more. The dough should be tacky and slightly sticky without sticking to clean fingers.
6. Place the dough in a basin that has been lightly greased; cover with plastic wrap, and allow to rise for 1 1/2 hours or until it has doubled in size.
7. Punch down the dough, then roll it out to a thickness of just under 1/2 inch in a uniform layer on a floured surface.
8. Using a 3-inch cookie cutter, cut into doughnut shapes. They should rise for 30 to 40 minutes in a warm place while being covered with a fresh tea towel.
9. On medium-high heat, warm the oil in a big pot. When you drop a little dough into hot oil and watch it bubble and fizz around the edges, you know the oil is hot enough.
10. Doughnuts should be dropped into the oil carefully and gently. At a time, don’t add more than three doughnuts.
11. When they are lightly golden brown on one side, turn them over.
12. Once they are golden brown on all sides, carefully remove them from the oven and place them on a tray covered with paper towels so the oil can drain.
13. Roll the doughnuts with pumpkin spice sugar after they have slightly cooled.
14. Use the back of a teaspoon to make a hole in the centre of each doughnut, then stuff it full of cream. Dust with pumpkin spice to finish.
For the filling:
1. Combine ingredients in a bowl.
2. Prepare the pumpkin cream filling by putting the cream in a sizable mixing dish while the doughnuts are cooling.
3. Whip until soft peaks are reached. Mascarpone and 1 teaspoon pumpkin spice are added, and the mixture is continued to beat until stiff peaks are achieved. Incorporate pumpkin puree slowly.
4. Fill a piping bag with cream, then cut the tip off.
