Soft brioche doughnuts coated in pumpkin spice sugar and filled with silky pumpkin-cheesecake cream.

Scale

Brioche Dough

2 ¼ tsp active dry yeast

250 g whole milk, lukewarm

4 Tbsp (50 g) sugar

565 g all-purpose flour

1 tsp salt

2 eggs, room temp

1 tsp vanilla bean paste

100 g unsalted butter, room temp

Neutral oil for frying

Pumpkin Spice Sugar

200 g granulated sugar

1 ½ tsp pumpkin pie spice

Pumpkin Cheesecake Filling

280 g pumpkin purée (cook, then use 200 g reduced)

450 g cream cheese, softened

100 g powdered sugar

½ tsp vanilla bean paste

1 tsp ground cinnamon

1 ½ tsp pumpkin pie spice

Pinch salt

1. In a small bowl, combine yeast, milk, and 2 Tbsp sugar; let foam 10 minutes.

2. Mix flour, salt, and remaining sugar in mixer bowl. Add eggs, vanilla, and yeast mixture; knead 5 minutes.

3. Add butter gradually on low; then knead on medium 5 minutes until smooth.

4. Chill dough, covered, at least 3 hours or overnight.

5. Divide into 75 g balls, roll tight, flatten slightly, proof until springy.

6. Heat oil to 350 °F; fry doughnuts 3 minutes per side, drain 30 seconds, roll in pumpkin-spice sugar.

7. Cook pumpkin purée 5 minutes to reduce; cool.

8. Whisk reduced pumpkin with cream cheese, powdered sugar, vanilla, cinnamon, pumpkin pie spice, and salt until smooth.

9. Poke cooled doughnuts; pipe pumpkin-cheesecake filling inside, finishing with a small dollop on top.

Keep oil between 345-355 °F for even browning.

Prepare filling while dough chills to save time.

Fry a dough scrap first to gauge oil heat.

Filled doughnuts taste best within 12 hours.

Keywords: Thanksgiving Doughnuts, brioche doughnuts, fall flavor doughnuts, homemade glazed donuts