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Pumpkin Cream Filled Donuts
Once the dough has risen, line a baking sheet with parchment paper and turn the dough out onto a clean, floured surface. Roll the dough out to approximately ½” in thickness. Then use a biscuit cutter or a 3” round cookie cutter to cut out donuts until all the dough has been used. You may have to reroll the dough a couple times to use it all up, just be sure not to overwork the dough. You should be able to cut 12 donuts. Once all of the dough has been used, place the cut donuts onto the prepared parchment-lined baking sheet with at least ½” between them. Let rise for 1 hour, or until doubled in size.
While the donuts are rising, make the filling and topping.
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In a medium sized mixing bowl combine pudding and milk. Whisk together for 2 minutes, until soft set. Set aside.
To Make the Topping:
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In a small mixing bowl combine sugar and cinnamon. Set aside.
To Assemble the Doughnuts:
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Towards the end of the rise time, preheat 3″ of frying oil to 350° in a large stock pot. Fill a piping bag fitted with a round tip with the pumpkin filling and set aside. Get out a cooling rack and place paper towels underneath it.
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Once the donuts have doubled in size and the oil is heated, carefully place 3-4 donuts into the oil. Fry for 2-2 ½ minutes, then flip and fry for another 2-2 ½ minutes. Once fried, carefully remove them from the oil with a slotted spoon to allow the excess oil to drip back into the pot. Place fried donuts onto the wire cooling rack and layer more paper towels as needed to collect excess oil.
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Repeat the frying process with the remaining donuts. Once the donuts are all fried and while they are still warm, place the piping tip into the side of the donut and fill until the filling pushes the piping tip back. (This step can be done in between frying batches of donuts. If the donuts aren’t warm when you fill them, then you will have to cut a small hole in the side of the donuts for the piping tip.). Repeat until all of the donuts are filled and then roll each filled donut into the cinnamon sugar mixture until well coated. Serve immediately.
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Donuts taste best when eaten fresh but may be stored in an airtight container or baggie for up to 2 days. They can be reheated in the microwave for 10 seconds to restore freshness.
