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).
fl oz milk
oz 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.
oz all-purpose flour
oz puréed pumpkin
egg yolks
oz granulated sugar
oz butter
tsp pure vanilla extract
tsp pumpkin spice
tsp 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.
fl oz 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.
cinnamon sugar
jar pumpkin butter
