Out of Your Gourd! (Cinnamon & Sugar Doughnuts with Pumpkin Spice Bavarian Cream)
If you love soft pillows of air filled with fall pumpkin deliciousness then you MUST make these doughnuts. They are pretty no muss, no fuss and boy are they delicious! I mean like silly good. This is definitely a cozy cool morning recipe that will warm the cockles of your heart.
Cinnamon Sugar Doughnuts with Pumpkin Spice Bavarian Cream
Time: 2.5 Hours
Active Time: 45 Minutes
Servings: 12 - 16 Doughnuts
Doughnuts
2 3/4 cups bread flour, plus more for dusting
Cinnamon Sugar Doughnuts with Pumpkin Spice Bavarian Cream
Time: 2.5 Hours
Active Time: 45 Minutes
Servings: 12 - 16 Doughnuts
Doughnuts
2 3/4 cups bread flour, plus more for dusting
1 packet (2 1/4 teaspoons) instant yeast
3 tablespoons granulated sugar
1/2 teaspoon fine sea salt
1 cup whole milk, warmed to 105°F to 115°F
1 1/2 teaspoons pure vanilla extract
3 large egg yolks
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1/4 tap nutmeg
1/4 tsp cinnamon
Bavarian Cream
1 Cup Whole Milk
1 Cup Whole Milk
3 Large Egg Yolks
¼ Cup Pumpkin Puree
1/3 Cup Granulated Sugar
2 Tbsp AP Flour
2 Tbsp Corn Starch
½ tsp Cinnamon
Pinch of Nutmeg
Pinch of Ground Cloves
1 Tbsp Water
1 Cup Heavy whipping
cream
*pastry cream recipe adapted from diethood.com
Directions:
Heat the milk in a small saucepan to 105 -115 degrees. Meanwhile in the bowl of a mixer add the flour, sugar, salt, yeast, nutmeg, and cinnamon. Turn on the dough hook attachment and add one egg at a time, being sure each one is fully incorporated before adding the next. Pour the vanilla in the warm milk and slowly stream in the milk and stir until combined. The mixture should come together in a ball. If the dough is too sticky add flour one tablespoon at a time until the dough comes together in one ball. Place the ball of dough in a lightly greased bowl and cover with plastic wrap - being sure it is air tight - and set aside to rise for 1 hour.
Meanwhile, combine egg yolks, pumpkin, sugar, flour, pumpkin pie spice and cornstarch in a a heat safe bowl and whisk until smooth. In a saucepan warm the milk over medium low heat until simmering on the ends, but not boiling. Pour in half of the milk, in a slow stream, the milk into the egg and pumpkin mixture - whisking constantly. When it is all combined pour the pumpkin mixture into the rest the of milk in the simmering pot, add the corn starch and whisk, baby whisk until the mixture starts to get thick. The moment that happens take it off the heat and put in a bowl, cover with plastic wrap where the plastic touches the pastry cream and place in the refrigerator for at least 45 minutes.
Whip up some whipped cream. Pour 1 cup of heavy whipping in the bowl of a mixer and 2 tablespoons of sugar and whip to medium peaks. When the pastry cream is cool, fold in the whipped cream until it is entirely incorporated. Place in the refrigerator until ready to use.
Roll out the dough on a well floured flat surface. Keep the dough at least 1/2 inch thick. Use a biscuit cutter. Set the doughnuts aside and cover with a tea towel for 30-45 minutes. Let them double in size. Heat 3-4 inches of canola oil in a cast iron pot to 350 - keep the temperature between 340-355 degrees. Drop in three doughnuts at a time. Fry on one side until golden brown - about 2 minutes - then turn over. Take out of the oil and place on a cooling rack with paper towels underneath. Fill a bag with sugar and cinnamon and put the doughnuts in and shake it up until completely covered.
Put the Bavarian cream in a ziplock bag. Cut a hole in one of the corners and fill each doughnut with the pumpkin Bavarian cream and serve!
*pastry cream recipe adapted from diethood.com
Directions:
Heat the milk in a small saucepan to 105 -115 degrees. Meanwhile in the bowl of a mixer add the flour, sugar, salt, yeast, nutmeg, and cinnamon. Turn on the dough hook attachment and add one egg at a time, being sure each one is fully incorporated before adding the next. Pour the vanilla in the warm milk and slowly stream in the milk and stir until combined. The mixture should come together in a ball. If the dough is too sticky add flour one tablespoon at a time until the dough comes together in one ball. Place the ball of dough in a lightly greased bowl and cover with plastic wrap - being sure it is air tight - and set aside to rise for 1 hour.
Meanwhile, combine egg yolks, pumpkin, sugar, flour, pumpkin pie spice and cornstarch in a a heat safe bowl and whisk until smooth. In a saucepan warm the milk over medium low heat until simmering on the ends, but not boiling. Pour in half of the milk, in a slow stream, the milk into the egg and pumpkin mixture - whisking constantly. When it is all combined pour the pumpkin mixture into the rest the of milk in the simmering pot, add the corn starch and whisk, baby whisk until the mixture starts to get thick. The moment that happens take it off the heat and put in a bowl, cover with plastic wrap where the plastic touches the pastry cream and place in the refrigerator for at least 45 minutes.
Whip up some whipped cream. Pour 1 cup of heavy whipping in the bowl of a mixer and 2 tablespoons of sugar and whip to medium peaks. When the pastry cream is cool, fold in the whipped cream until it is entirely incorporated. Place in the refrigerator until ready to use.
Roll out the dough on a well floured flat surface. Keep the dough at least 1/2 inch thick. Use a biscuit cutter. Set the doughnuts aside and cover with a tea towel for 30-45 minutes. Let them double in size. Heat 3-4 inches of canola oil in a cast iron pot to 350 - keep the temperature between 340-355 degrees. Drop in three doughnuts at a time. Fry on one side until golden brown - about 2 minutes - then turn over. Take out of the oil and place on a cooling rack with paper towels underneath. Fill a bag with sugar and cinnamon and put the doughnuts in and shake it up until completely covered.
Put the Bavarian cream in a ziplock bag. Cut a hole in one of the corners and fill each doughnut with the pumpkin Bavarian cream and serve!
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