Chocolate Glazed Pumpkin Doughnuts
Fresh homemade doughnuts filled with a cream cheese pumpkin spice frosting and topped with a chocolate glaze.
Yield: about 20 doughnuts
- 2 packages (4 ½ tsp) Red Star® Platinum or Quick Rise™ Yeast
- ½ cup (4 ounces) warm water (110-115°F)
- 1 ¾ cups (12 ounces) milk
- 6 egg yolks
- 1 stick (4 ounces) unsalted butter, at room temperature
- 6½ cups (27.5 ounces) King Arthur® Unbleached All-Purpose Flour
- 6 Tbsp (2.5 ounces) + 1 tsp granulated sugar
- 1 tsp pumpkin pie spice
- 1 tsp salt
- 1 quart vegetable/canola oil for frying
- 2 packages (16 ounces) cream cheese, at room temperature
- 2 cups (8 ounces) powdered sugar
- ½ cup (4.75 ounces) pumpkin puree
- 1 tsp pumpkin pie spice
- 1 cup (8 ounces) heavy cream
- 10 ounces chocolate chips
- For the doughnuts- In a bowl, whisk together the yeast, 1 tsp sugar, and warm water. Let rest for 10 minutes until frothy.
- In a stand mixer, combine milk, egg yolks, butter, 5 cups of flour, remaining sugar, spice, salt, and yeast mixture. Using the paddle, mix on low until well incorporated. Switch to a dough hook and mix, gradually adding remaining flour, until the dough is soft and slightly sticky. Knead for about 4 -5 minutes longer until smooth and pliable.
- Transfer the dough to a lightly oiled bowl. Cover with a towel and let rise in a warm place, until nearly doubled. Once risen, place dough on a well-floured surface and roll to 1-inch thickness.
- Using a 3-inch diameter cookie cutter, cut out the doughnuts and set on parchment-lined baking sheets. Cover with a towel and let rise for about an hour or until puffy.
- In a deep fryer or heavy-bottomed Dutch oven, heat the oil to 375°F using a candy thermometer for accuracy. A few at a time, fry the doughnuts for 40 seconds on each side. Using a slotted spoon, transfer to a cooling rack covered with paper towels to cool.
- Prepare the filling- Beat the cream cheese, powdered sugar, pumpkin puree, spice on low until combined. Mix on high for 2-3 minutes or until light and fluffy.
- Prepare the glaze- In a small pot, heat the heavy cream until warm, add the chocolate chips and let melt, stirring until the glaze is smooth. Let cool for 20-30 minutes.
- Using a sharp knife, cut a small hole through the center of each doughnut, being careful not to cut through to the other side. Fill a round nozzle-fitted piping bag, , with the cream filling and fill each doughnut. Finally, dip the top of the doughnut into the glaze. Let the glaze set and serve. Best enjoyed the same day.
- Recipe adapted from Foodness Gracious.