Dirndl Kitchen

4 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).
8 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.
5 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).
6 Preheat frying oil (I used safflower 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.
7 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.