Recipes > Chocolate Glazed Pumpkin Yeast Doughnuts Find A Store Chocolate Glazed Pumpkin Yeast Doughnuts Fresh homemade doughnuts filled with and cream cheese pumpkin spice frosting and covered in a chocolate glaze. Yield 20 doughnuts Print Recipe Pin Recipe 0 Reviews IngredientsDough2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Red Star Quick Rise Yeast4 tablespoons warm water (110-115°F)6 1/2 cups all-purpose flour2 cups milk8 tablespoons (1 stick) unsalted butter (room temperature)6 large egg yolks6 tablespoons granulated sugar1 teaspoon pumpkin pie spice1 quart vegetable or canola oil (for frying)Cream Filling2 (8oz each) packages cream cheese (room temperature)2 cups powdered sugar1/2 cup pumpkin puree1/2 teaspoon pumpkin pie spiceChocolate glaze1 cup heavy cream1 1/2 cups chocolate chips InstructionsIn a bowl, whisk the yeast and warm water. Let rest for about 7 minutes until it gets frothy.In a stand mixer, combine the flour, milk, butter, yolks, sugar, spice and yeast mixture. Mix until the dough comes together and then mix for about 4-5 more minutes.Transfer the dough to a lightly oiled bowl. Cover with a towel and let rise in a warm area.When the dough has doubled in size, turn it out onto a floured work surface and roll it out until it’s about 1-inch thick.Using a 3-inch diameter cookie or scone cutter, cut the doughnuts out and transfer them to a few parchment lined baking sheets. Cover them with a towel and let rise for about an hour or until risen and puffy.Heat the oil to 375°F using a candy thermometer for accuracy.Fry the donuts for 40 seconds on each side and transfer to a plate covered with paper towel to soak up any oil. Use a slotted spoon to transfer doughnuts.Beat the cream cheese, powdered sugar, pumpkin and spice on low at first. Gradually speed it up until you can beat on high until there are no lumps and the cream is light and fluffy.In a small pot, heat the heavy cream until warm, add the chocolate chips and let melt, stirring until the sauce is smooth. Let cool for 20-30 minutes.Using the handle of a wooden spoon, poke each doughnut making a hole inside. Fill a nozzle fitted piping bag with the cream filling and fill each doughnut until the cream starts to come out of the hole.Finally dip the doughnut into the chocolate glaze and wipe off the excess.Let the glaze set and serve. Best eaten on the day they are made. NotesRecipe created by Gerry Speirs. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
