Yeast-Raised Pumpkin Donuts (Berliner)
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!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 500 grams all-purpose flour
- 7 grams active-dry yeast (1 small pouch)
- 150 milliliters milk (barely warm)
- 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
- 1/8 teaspoon salt (a pinch)
- 1 liter frying oil
- cinnamon sugar (I mix one third cinnamon with two thirds sugar. This is for coating the donuts right after frying.)
- 1 jar pumpkin butter (I used a locally made kind)
Instructions
- 1
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).
- 2
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.
- 3
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).
- 4
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.
- 5
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.