Pumpkin Spiced Donuts - Bomboloni alla Zucca

Love What UEAT
Sep 22
4 min read

#recipe #pumpkindonuts #pumpkinspice #pumpkinpuree #filleddonuts

#Thanksgiving #falldessert #bomboloni #zucca

Pumpkin filled donuts are actually quite simple to make. They are pillowy soft and so delicious!

Don’t be intimidated by the long description steps. All it takes is a little patience for the dough to rise and in the meantime, it gives you a chance to tidy up your kitchen.

We assure you that also with the waiting of the dough to rise, these donuts surprisingly come together in no time!

What do you say, should we get started and make this recipe together?

We say, let’s do it!

INGREDIENTS: Makes 12-14 donuts

4 cups (500 g) all purpose flour

1/3 cup (75 g) sugar

1/4 cup (approx 60-65g) pumpkin purée (canned or homemade)

1 tsp. (5ml) pumpkin spice (or warm spices of your choice)

1 tsp. (5ml) vanilla extract

2/3 cup (150ml) warm milk

2 tbsps. (16 g) dry active yeast

2 eggs (room temp) PLUS

2 egg yolks (room temp)

1/3 cup (75 g) unsalted butter (room temp- cubed or sliced)

Pinch of salt

OPTIONAL: mixture of fine sugar and spices OR dusting sugar

INGREDIENTS: FILLING for about 8 donuts

1 1/2 cup (375ml) whipping cream

2 1/2 ozs. (70 g) vanilla instant pudding

DIRECTIONS: DOUGH - Best to use a stand mixer with a hook attachment

1) Warm the milk. Add the yeast. Give it a whisk.

2) Cover with a plate to keep the milk warm. This will help the yeast to bloom properly (about 5 minutes). Bloomed yeast should look frothy.

3) Sift flour & pumpkin spice together directly in the stand mixer bowl.

4) Add bloomed yeast, sugar,pumpkin purée, vanilla extract, eggs and eggs yolks. Mix on speed # 2 till well combined. Then increase speed to # 4 for about 5 mins.

5) Keeping speed on # 4, add the salt. Add butter, one piece at a time. When one piece is almost fully incorporated, add the next piece. NOTE : Dough will look wet. Not to worry.

6) Once all the butter has been added, increase speed to # 6. Let run for 5 mins or until the dough is well incorporated (no longer wet) & is nice & shiny.

7) Remove dough from hook. Place on work surface. Work it into a ball.

8) Place dough in a lightly greased bowl. Cover with plastic wrap. Place dough in a warm, draft free area. Let rise for 1 hour or until doubled in size. TIP: to help the dough rise, we cover it with a blanket or tablecloth

9) Dough has doubled in size & ready to get punched. 😂

10) Place on work surface. Spread dough into a large rectangular shape.

11) Eyeballing, cut out equal size pieces. Using a scale, weight each piece to have the same weight. We ended up with 14 equal pieces weighing 2 1/2 ozs. (70 g) each.

13) Place it under the palm of your hand (cupping your hand). Start by gently dragging the piece of dough towards you & then rolling it into a ball.Place on baking sheets lined with parchment paper. Repeat with the rest of the dough pieces.

14) Cover with plastic wrap. Top with a clean tea towel. Back to a warm, draft free area for one hour (or until doubled in size) for second proofing.

DOUGH BALLS ARE READY TO BE FRIED

1) In a large deep pan, filled 3/4 of the way with your choice of neutral oil (we used sunflower oil).

2) Heat oil over medium/high heat. Check temperature by placing the end of a wooden

spoon into the oil. If the oil sizzles around the tip, you’re good to go.

3) Carefully lower 3 or 4 dough balls at a time (depending on the size of your pan).Constantly flipping them over & over till they are golden brown, leaving a white rim around the entire donuts.