Ingredients
Dough
- 2 teaspoons active dry yeast (7 grams)
- ½ cup warm milk between 100-110°F (125 ml)
- 1 teaspoon granulated sugar
- 1 ¾ cup all-purpose flour (259 grams)
- 2 egg yolks
- 2 tablespoons granulated sugar (25 grams)
- 2 tablespoons softened butter (28 grams)
- ½ teaspoon salt
- Oil for frying
Pumpkin Custard
- 2 cups milk (500 ml)
- ⅔ cup granulated sugar (133 grams)
- 1 large egg
- 2 egg yolks
- ½ cup pumpkin puree (122 grams)
- ¼ cup cornstarch (32 grams)
- 1 teaspoon cinnamon
- Pinch of salt
- 2 tablespoons butter (28 grams)
- 1 teaspoon vanilla extract
Chocolate Glaze
- 1 cup semisweet chocolate chips (170 grams)
- 1 tablespoon coconut oil
Instructions
- Activate yeast: Combine active dry yeast with 1 teaspoon sugar and warm milk (100-110°F). Let sit for 5 minutes until foamy and yeast is activated.
- Make the dough: In a stand mixer bowl, combine flour, egg yolks, 2 tablespoons sugar, softened butter, salt, and the yeast mixture. Knead until smooth, about 5-7 minutes by machine or knead by hand. Transfer to a clean bowl, cover, and let rise in a warm spot for 2 hours until doubled in size.
- Prepare pumpkin custard: Heat milk and sugar in a heavy-bottomed pot over low heat until warm. In a separate bowl, whisk eggs, egg yolks, pumpkin puree, cornstarch, cinnamon, and salt until combined. Slowly add warm milk to egg mixture while whisking constantly. Pour mixture back into pot and simmer over medium-low heat, stirring frequently until thickened (~5 minutes). Remove from heat, whisk in butter and vanilla until smooth. Transfer to a bowl and cover with plastic wrap directly on the surface to prevent a skin. Let cool completely.
- Shape donuts: Punch down the risen dough and lightly flour a surface. Roll out dough to ½ inch thickness. Cut out 2 ½-inch circles and place on a lined baking sheet. If necessary, reroll scraps after kneading and resting 10 minutes to get 8 donuts. Cover lightly and let rise in a warm place for 1 hour until puffy.
- Fry donuts: Heat oil to 350°F in a deep pan or fryer. Fry donuts in batches, cooking 1-2 minutes per side until golden brown. Use a slotted spoon to remove and drain on paper towels. Let cool slightly.
- Fill donuts: Transfer pumpkin custard to a piping bag or ziplock bag with a small slit cut at the tip. Insert into the side of each donut and fill with custard until slightly puffed.
- Make chocolate glaze: Combine chocolate chips and coconut oil in a heat-safe bowl. Microwave in 30-second intervals, stirring until fully melted and smooth.
- Glaze and serve: Dip each filled donut into the chocolate glaze, coating surface, then place on a wire rack to set. Allow glaze to firm before serving. Enjoy fresh!
Notes
- Ensure milk is the correct temperature (100-110°F) to properly activate yeast without killing it.
- Cover the custard surface with plastic wrap to prevent a skin from forming while cooling.
- Use a thermometer to maintain oil temperature at 350°F for perfectly fried donuts.
- You can store leftover donuts in an airtight container in the refrigerator for up to 2 days; reheat gently before serving.
- For a dairy-free version, substitute butter and milk with plant-based alternatives.
- Be gentle when filling the donuts to avoid tearing the dough.
- Prep Time: 20 minutes
- Cook Time: 10 minutes frying, plus 15 minutes custard cooking
- Category: Dessert
- Method: Frying
- Cuisine: American
