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Thanksgiving Doughnuts (Brioche Doughnuts)

Thanksgiving Doughnuts (Brioche Doughnuts) - featured image
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Light and fluffy brioche doughnuts filled with a rich, spiced pumpkin cheesecake cream and coated in pumpkin spice sugar.

Ingredients

Scale
  • 2 1/4 tsp active dry yeast
  • 250g whole milk, lukewarm
  • 4 Tbsp (50g) sugar
  • 565g all-purpose flour
  • 1 tsp salt
  • 2 eggs, at room temperature
  • 1 tsp vanilla bean paste
  • 100g unsalted butter, at room temperature
  • Neutral Oil for Frying
  • 200g granulated sugar
  • 1 ½ tsp pumpkin pie spice
  • 280g pumpkin puree
  • 450g cream cheese, softened
  • 100g powdered sugar
  • ½ tsp vanilla bean paste
  • 1 tsp ground cinnamon
  • 1½ tsp pumpkin pie spice
  • Pinch salt

Instructions

  1. In a small bowl, combine the yeast, milk, and 2 Tbsp of the sugar.
  2. Mix well.
  3. Leave to sit for 10-15 minutes, or until foamy.
  4. In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, and remaining 2 Tbsp sugar.
  5. Mix briefly to combine.
  6. Add the eggs, vanilla, and foamy yeast mixture to the bowl.
  7. Mix on low for 2-3 minutes, until the dough is starting to come together.
  8. Increase the mixer speed to medium.
  9. Mix for another 5 minutes, until the dough is soft and smooth.
  10. Reduce the mixer speed to low.
  11. Add the butter a little at a time, waiting until it is fully incorporated into the dough before adding the next piece.
  12. Once the butter is fully incorporated, increase the mixer speed to medium.
  13. Mix for a further 5 minutes, until the dough is very soft and smooth.
  14. Transfer to an oiled bowl.
  15. Cover tightly with plastic wrap.
  16. Place in the fridge for a minimum of 3 hours and up to overnight.
  17. Alternatively, the first rise can be done at room temperature.
  18. Line two baking sheets with parchment paper.
  19. Turn the dough out onto a work surface (try not to use flour if you can).
  20. Divide into 75g portions.
  21. Roll each portion into a tight ball, making sure that they are well sealed on the bottom.
  22. Place the rolled doughnuts on the baking sheets, flattening each one slightly, leaving adequate space between.
  23. Leave the doughnuts to proof for a second time (20 minutes to an hour, until a light poke leaves a small indentation that springs back).
  24. While the doughnuts are proofing, heat neutral oil in a large heavy-bottomed pot to 350°F / 180°C.
  25. Place a wire rack over a baking sheet lined with parchment paper.
  26. Once the oil has come to temperature, test it with a few scraps of dough.
  27. Gently lower the doughnuts, two at a time, into the hot oil.
  28. Cook for 3 minutes on one side.
  29. Flip again, and cook for a further 3 minutes, until golden brown.
  30. Remove from the oil using a slotted spoon and place on a cooling rack.
  31. Allow to cool for 30 seconds before tossing in the sugar.
  32. Repeat the process with the rest of the doughnuts.
  33. Once the doughnuts are totally cool, poke a hole in them using a chopstick.
  34. Widen the hole using your finger.
  35. For the Pumpkin Spice Sugar: Combine all ingredients in a bowl.
  36. Have ready for when frying the doughnuts.
  37. For the Pumpkin Cheesecake Filling: Place the pumpkin into a medium saucepan.
  38. Cook over medium heat, stirring constantly, for 4-5 minutes until reduced slightly.
  39. Set aside to cool.
  40. Measure out 200g of reduced pumpkin.
  41. Place the reduced pumpkin along with all other filling ingredients in a medium bowl.
  42. Stir to incorporate with a rubber spatula.
  43. Switch to a whisk and whip until well incorporated.
  44. Transfer the pumpkin cheesecake filling into a piping bag fitted with a round attachment.
  45. Fill each doughnut with pumpkin cheesecake filling, finishing with a little blob on the top.
  46. Doughnuts are best eaten on the day that they are made.

Notes

Use a kitchen scale for accurate ingredient measurements, especially for flour.
Always use a thermometer to ensure your oil stays at the correct frying temperature.
Don’t crowd the pot when frying; cook only a few doughnuts at a time.
For the best texture and flavor, serve these doughnuts on the same day they are made.

Find it online: https://timelesscrumb.com/thanksgiving-doughnuts-brioche-doughnuts/