A Tradition in Family Baking

Chocolate Glazed Pumpkin Doughnuts

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
  1. For the doughnuts- In a bowl, whisk together the yeast, 1 tsp sugar, and warm water. Let rest for 10 minutes until frothy.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. Recipe adapted from Foodness Gracious.

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