Thanksgiving Pumpkin Brioche Doughnuts (Printable View)
Fluffy brioche doughnuts with pumpkin cheesecake filling, rolled in aromatic pumpkin spice sugar.
# Ingredient List:
→ Brioche Dough
01 -
2 1/4 teaspoons active dry yeast
02 -
1 cup plus 1 tablespoon whole milk, lukewarm
03 -
4 tablespoons granulated sugar, divided
04 -
4 1/2 cups all-purpose flour
05 -
1 teaspoon kosher salt
06 -
2 large eggs, at room temperature
07 -
1 teaspoon vanilla bean paste
08 -
7 tablespoons unsalted butter, at room temperature
09 -
Neutral oil, for frying
→ Pumpkin Spice Sugar
10 -
1 cup granulated sugar
11 -
1 1/2 teaspoons pumpkin pie spice
→ Pumpkin Cheesecake Filling
12 -
1 1/4 cups pumpkin puree (reduce to 3/4 cup in filling preparation)
13 -
16 ounces cream cheese, softened
14 -
3/4 cup powdered sugar
15 -
1/2 teaspoon vanilla bean paste
16 -
1 teaspoon ground cinnamon
17 -
1 1/2 teaspoons pumpkin pie spice
18 -
Pinch of kosher salt
# Preparation Steps:
01 -
In a small bowl, combine active dry yeast, lukewarm milk, and 2 tablespoons of granulated sugar. Mix well and rest for 10 to 15 minutes until foamy.
02 -
In the bowl of a stand mixer fitted with a dough hook, combine all-purpose flour, kosher salt, and remaining 2 tablespoons sugar. Briefly mix to combine. Add eggs, vanilla bean paste, and the foamy yeast mixture. Mix on low speed for 2 to 3 minutes until the dough begins to come together, even if slightly dry.
03 -
Increase mixer speed to medium and mix for 5 minutes until the dough is soft and smooth. Reduce speed to low and add unsalted butter one piece at a time, allowing each to fully incorporate before adding the next. This step should take 3 to 4 minutes. Once all butter is incorporated, increase speed to medium and mix for an additional 5 minutes, ensuring the dough becomes very soft and smooth.
04 -
Transfer the dough to a lightly oiled bowl, cover tightly with plastic wrap, and refrigerate for at least 3 hours or up to overnight. Alternatively, proof at room temperature until doubled in size.
05 -
Line two baking sheets with parchment paper. Turn the dough onto a clean work surface without flouring. Divide the dough into 2.6-ounce portions and roll each into a tight ball, sealing well at the base.
06 -
Arrange the dough balls on prepared baking sheets, flattening each slightly and leaving ample room between. Allow to proof until a gentle indentation springs back slowly when touched, about 20 minutes to 1 hour depending on room temperature.
07 -
Heat neutral oil in a heavy-bottomed pot to 350°F. Gently lower two doughnuts at a time into the hot oil. Fry for 3 minutes per side until golden brown. Remove with a slotted spoon to a wire rack set over a parchment-lined baking sheet.
08 -
After cooling for 30 seconds, toss each doughnut in pumpkin spice sugar to coat. Allow to cool completely.
09 -
In a small bowl, whisk together granulated sugar and pumpkin pie spice. Set aside for coating warm doughnuts after frying.
10 -
Place pumpkin puree in a medium saucepan over medium heat. Cook, stirring constantly, for 4 to 5 minutes until reduced slightly. Set aside to cool, then measure out 3/4 cup reduced pumpkin puree.
11 -
In a medium bowl, combine reduced pumpkin puree, cream cheese, powdered sugar, vanilla bean paste, cinnamon, pumpkin pie spice, and salt. Stir with a rubber spatula, then whisk or use a stand mixer with whisk attachment until smooth.
12 -
Transfer pumpkin cheesecake filling to a piping bag fitted with a round nozzle. Poke a hole in each doughnut with a chopstick and widen it. Pipe filling into the center of each doughnut, finishing with a decorative dollop on top.
# Supplementary Details:
01 -
For best texture and flavor, allow the dough a slow overnight rise in the refrigerator. Monitor oil temperature precisely for consistent frying results.