Pumpkin Donuts

For the pumpkin donut dough:

Make the dough:Sprinkle the yeast over the warm milk and give it a stir. Set it aside and allow the yeast to dissolve and activate, about 3 to 5 minutes.

In the stand mixer bowl, add the flour, sugar, salt, and pumpkin spice. Mix to combine.

Once the yeast has dissolved and activated, add it to the flour mixture along with the pumpkin puree and egg. Using the hook attachment, mix on medium low speed until the dough roughly comes together. Then increase the speed to medium high and knead the dough until it's smooth, supple, and passes the window pane test. This dough is a little on the sticky side and depending on your environment, it may need an extra tablespoon of flour. BUT don't add too much or the rolls will become dense!*See notes down below for more details on the window pane test.*

Once the dough passes the window pane test, add the 3 tablespoons of softened butter and knead the dough on medium speed until all the butter is absorbed. If you want to quicken this process, we recommend kneading and incorporating the by hand.

Proof and shape:After the butter has been incorporated, round out the dough and transfer to a clean bowl. Allow it to proof in a warm area until doubled, about 45 minutes to 1 hour.

While the dough is proofing, prepare 1-2 sheet pans (depending their size), 12 small squares of parchment paper (about 3x3 inches), and 12 pieces of butcher's twine (about 25 inches long each).

Once the dough has doubled, punch down the dough to deflate it and roughly knead it back to its original size. Turn the dough onto a clean work surface or a pastry mat lightly dusted with flour. Evenly divide the pumpkin dough into 12 equal pieces and round each piece into a tight ball. Lightly dust as needed.

If keeping the donuts a circle:Place each piece of dough ball, seam side down, on a piece of prepared parchment square.

If shaping donuts into pumpkins:Working with 1 dough ball at a time, place a piece of butcher's twine straight on the work surface and place a piece of dough ball, smooth side down, at the center of the twine. Gently, twist the twine over the center of the dough and repeat this process 3 more times until there's 8 equal segments wrapping around the dough ball. Gently tie up the ends of the twine to keep the twine in place and place the dough on a piece of prepared parchment square. Repeat this process with the remaining dough balls.

Allow the donuts to proof in a warm, moist area until almost doubled, about 45 minutes to 1 hour. If proofing in an open environment, make sure to keep the donuts covered with sometime that does not does not touch them.

For the cinnamon sugar:

While waiting on the donuts to proof, make the cinnamon sugar. In a plate or a wide bowl, mix together the sugar and cinnamon until well combined. Set aside until needed.

(Optional) For the spiced pumpkin cream filling:

While waiting for the donuts to proof, make the spiced pumpkin cream filling. In a mixing bowl, add the softened cream cheese, pumpkin puree, pumpkin spice, and vanilla. Using a handmixer, mix until well combined. Scrape down bowl as needed.

Next, add the powdered sugar and mix on low speed until well combined and no more lumps of powder sugar is visible. Scrape down the bowl as needed.

Add the heavy cream and mix on low speed until the mixture becomes a little thicker. Then increase the speed to medium or medium high and mix until the pumpkin cream reaches stiff peak. Transfer the cream to a pipping bag fitted with a round tip or a Bismark tip. Keep refrigerated until needed.*You can also make the pumpkin cream in the stand mixer, using the paddle attachment.*

Fry and assemble the donuts:

When the donuts are almost doubled, prepare the frying station. In a pot, add about 1½ to 2 inches oil and heat it to 325°F. Also, prepare a plate lined with paper towels or a sheet pan with a cooling rack, a spider strainer and/or tongs, a thermometer, and keep the prepared cinnamon sugar close by.

Once the donuts have doubled in size and the oil is at 325°F, pick up a donut by the parchment paper and gently place it into the oil. Allow the donut to fry for a few seconds and the parchment paper should release from the donut. Remove the parchment paper and fry the donut for about 2 to 3 minutes per side until golden brown and cooked through. Fry in smaller batches as needed.

When the donuts are done frying, remove from the oil and allow them to drain on the prepare plate or sheet pan.

If making round donuts:While the donuts are hot, roll them in the cinnamon sugar until evenly coated.If making pumpkin donuts:Use kitchen shears to cut the twine that's on the donuts as soon as possible. It'll be hot, but start removing the twines off the donuts. While the donuts are still hot, roll them in cinnamon sugar until well coated.

If filling with pumpkin cream:

Allow the donuts to cool for about 10 to 15 minutes or until they are at room temperature. Then insert a chopstick or the base of a spoon into one edge of a round donut or through the top of the pumpkin donuts where the criss-cross meets. Wiggle the utensil around to create a large space inside.

Insert the pipping tip into the hole you just created and pipe as much pumpkin cream into the donut as possible. You'll see the donut expanding. Stop once the cream starts to overflow from the hole. Repeat with remaining donuts.

If desired, garnish with a piece of cinnamon stick for the pumpkin stem.