Pumpkin spice donuts

Gorgeous pumpkin shaped brioche donuts filled with pumpkin spiced cream. Note that this recipe involves minimum of 6 hours resting time for the dough, and is best done over 2 days.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a small jug or mug, microwave the milk for 5 seconds at a time until warm (not hot), about 40°C. Sprinkle in the yeast, stir and leave to activate until frothy, about 5 minutes.

Step 2

In a stand mixer with a dough hook, or large bowl if mixing by hand, mix the flour, sugar and salt. Add in the yeast mixture and eggs and mix on low until a dough forms. Increase the speed to medium and knead for about 10 minutes, until the dough is smooth, it pulls away from the sides of the bowl, and passes the "windowpane test".

Step 3

Over the course of 5-10 minutes, slowly add in the butter one cube at a time, smushung each piece as it goes in to make sure it's fully softened. Keep kneading until the butter is fully incorporated and the dough is smooth and soft.

Step 4

Shape the dough gently into a ball, place in a bowl, cover tightly with cling film and note the size of the dough. Leave it at room temperature to rise until it has doubled in size - 1 hour if your kitchen is warm, up to 2 if your kitchen is cooler.

Step 5

Place the dough in the fridge. Leave overnight if making in advance, or for at least 3 hours if making the same day. The dough can be chilled for up to 24 hours.

Step 6

Prepare your equipment for shaping: Cut 9 squares of greaseproof paper, lightly brush them with oil and spread them out on baking trays. Cut your string into 28 pieces (3 per donut), each around 18cm long. Oil the pieces of string and arrange 3 pieces of string on each greaseproof square so that they cross in the middle and form 6 segments, as shown.

Step 7

Shape the dough: Divide the dough into 9 portions, weighing around 64g each. Work each portion into a tight ball by circling it under your hand on a surface. Transfer each ball onto the prepared greaseproof papers and strings. Carefully tie each piece of string around the donuts, loosely so that they only just stay in place, trying to keep the 6 segments even. Cover with the oiled cling film and leave to rise until they're nearly doubled in size again - 45 minutes to 1hr15.

Step 8

Combine all ingredients in a bowl and whisk until smooth and thickened to soft peaks. Place in a piping bag fitted with a medium metal nozzle and chill.

Step 9

Prepare your frying setup: In a medium, heavy based saucepan, heat the oil until it reaches 160°C. In a bowl, mix the 100g caster sugar with the 1 tsp pumpkin spice. Line a cooling rack with kitchen towels, and have a second cooling rack ready.

Step 10

Once the donuts have proved, they should be nearly doubled in size, bursting out between the strings, and should leave a visible indentation if lightly pressed.

Step 11

Once the oil is hot, begin to fry the donuts 1 or 2 at a time. Keeping them on their greaseproof squares, place the donut top side down into the oil, then gently peal the greaseproof paper from the other side. Fry for 2 minutes, then flip the donuts over and cook for another 2. Try to keep the oil temperature between 160°C and 165°C, adjusting the heat and even switching it off as needed.

Step 12

Once cooked on both sides, gently remove the donuts onto the cooling rack lined with kitchen towels to allow excess oil to be absorbed for a few seconds, then immediately toss in the spiced sugar mixture to coat the donuts. Transfer to the second cooling rack and carefully snip the strings off.

Step 13

Allow the donuts to cool fully, otherwise the filling will melt out. With a skewer or chopstick, carefully poke a small hole in the centre of the pumpkin where the stalk would be, and wiggle the skewer around to create a small hollow inside. Try to create a nice pocket without piercing the donut anywhere else, and keeping the entry hole small.

Step 14

Holding the donut in one hand and the piping bag of filling in another, stick the nozzle of the piping bag right into the hole. Squeeze gently until you can feel the donut swell a little and the bag meets some resistance, then stop applying pressure and pull the piping bag out. Repeat for each donut.

Step 15

Finally, stick 1/3rd of a matchstick into each donut hole to look like a stalk, and enjoy your mini pumpkin donuts!