Yeast-Raised Pumpkin Donuts (Berliner)
Serves 12
10 mins prep
10 mins cook
90 mins Resting Time
110 mins total
Yeast-raised pumpkin donuts are as addictive as it gets! The donuts are fluffy on the inside, while having a light crunch on the outside. Since this is a traditional German recipe, I am also calling them Berliners (what filled donuts without a hole are called in Germany), and YOU WILL need to make my classic German Berliner donuts next!
Dough
Other
Filling

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Combine the luke warm milk and yeast and set aside for 5 minutes. It should be bubbly. If not, start over (your milk may have been too hot or too cold).
150 milk
7 active-dry yeast
In the bowl of a standmixer, combine all ingredients for the dough and knead for 10 minutes on the medium-low setting. Cover the bowl and allow to rest in a warm spot until doubled in size, about one hour.
500 all-purpose flour
150 puréed pumpkin
4 egg yolks
80 granulated sugar
60 butter
1 pure vanilla extract
1 pumpkin spice
0.125 salt
Divide the dough up into equal pieces (50 to 60 grams each - 1.7 to 2.1 ounces each, best to use a kitchen scale), and using flour-dusted hands, shape each portion into a ball. Allow to rest for another 30 minutes (covered up by a clean linen towel).
Preheat frying oil (I used avocado oil) to 160°C/320°F and bake in batches (you will want the donuts to be able to swim on the surface) for 2 ½ minutes on each side (flip using your skimmer) or until golden on the outside.
1 frying oil
Remove with a skimmer and transfer to a wire rack to let excess oil drip off. Immediately coat in cinnamon sugar, then fill with pumpkin butter once cool enough to handle.
0 cinnamon sugar
1 pumpkin butter
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