Ingredients
Dough:
- 8 fl oz whole milk, (1 cup), warm, can substitute with other types of milk or water
- 2.66 fl oz warm water, (⅓ cup), can substitute with milk
- 4.36 oz granulated sugar, (2 TBSP + ½ cup), divided use
- 2 tsp active dry yeast, slightly less than 1 packet
- 1 large egg
- 2 large egg yolks
- 1 tsp vanilla extract
- 17 oz all purposeflour, (4 cups)
- 1 ½ tsp salt
- 2.5 oz unsalted butter, (5 TBSP), room temperature
- Oil, for frying, I like to use canola or vegetable oil
Pumpkin filling:
- 1 box pumpkin spice pudding, (3.4 oz)
- 16 fl oz whole milk, (2 cups)
Topping:
▢7 oz granulated sugar, (1 cup)
▢2 TBSP ground cinnamon
Instructions
To Make the Donuts:
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In the bowl of a stand mixer fitted with a whisk attachment combine warm milk, warm water, .86 oz (2 TBSP) of granulated sugar and yeast. Whisk together on a low speed until just incorporated, then turn off the mixer and let sit for 5 minutes, until frothy. Add whole egg and egg yolks, mix to combine. Then add and mix the remaining 3.5 oz (½ cup) granulated sugar and vanilla until incorporated.
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Swap the attachment to a dough hook. Add the flour to the top of the mixture followed by the salt. Begin kneading until the dough starts to come together. Add in the unsalted butter and continue kneading for an additional 5 minutes, until a smooth dough forms.
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Remove the dough from the stand mixer and roll it into a ball. Place the dough ball back into the mixing bowl and cover tightly with plastic wrap. Let the dough rise for 1 hour or until doubled in size.
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