Yeast-Raised Pumpkin Donuts (Berliner)

Method5 steps

1. 1

   Step 1: Combine 150 ml barely warm milk with 7 g active dry yeast. Stand 5 minutes until bubbly.

   Activate Yeast · 5 minUses 7 grams active-dry yeast (1 small pouch) · 150 milliliters milk (barely warm)

2. 2

   Step 2: Combine the yeast mixture with 500 g flour, 150 g prepared pumpkin purée, 4 egg yolks, 80 g sugar, 60 g room-temperature butter, 1 tsp vanilla, 1 tsp pumpkin spice and ⅛ tsp salt. Knead 10 minutes on medium-low. Cover and proof in a warm spot about 1 hour until doubled.

   First Proof · 60 minUses bubbly dough yeast-milk mixture · 500 grams all-purpose flour · 150 grams puréed pumpkin · 4 egg yolks · 80 grams granulated sugar · 60 grams butter (room temperature) · 1 teaspoon pure vanilla extract · 1 teaspoon pumpkin spice

3. 3

   Step 3: Weigh the prepared dough into 50–60 g portions, using the full batch; the actual number depends on its weight. Shape balls with lightly flour-dusted hands. Cover with a clean towel and rest 30 minutes.

   Second Rest · 30 minUses risen pumpkin yeast dough · Extra flour as needed to dust hands while shaping

4. 4

   Step 4: Heat the 1-litre avocado-oil frying supply to 160°C /320°F in a suitable pot with ample headroom. Fry in uncrowded batches so the pieces float, about 2½ minutes on each side, 5 minutes total per batch, until golden and cooked through in the centre.

   Fry pumpkin donuts both sides per batch · 5 minUses rested 50–60 g pumpkin dough balls · 1 litre avocado oil supply for frying

   
5. 5

   Step 5: Lift onto a rack to drain excess oil. Coat in the prepared cinnamon sugar while still warm. Once cool enough to handle, use a filling bag/tip to inject ready pumpkin butter from the supplied jar into each donut as desired.

   Uses fully cooked fried pumpkin donuts · Cinnamon sugar as needed for coating: 1 part cinnamon to 2 parts sugar · Ready pumpkin butter from the supplied jar, as needed for filling