Tuesday, November 11, 2014

Pumpkin Doughnuts with Chocolate Glaze and Pumpkin Custard Filling

While yesterday's post was on my failed attempt at pumpkin beignets, these pumpkin doughnuts with creamy pumpkin custard and chocolate glaze were a definite success.  These pretty doughnuts make everything right in the world of doughnuts again.

The dough is soft, lightly sweetened and spiced with cinnamon, ginger and nutmeg.  It rose beautifully into billowy little pillows that fried to golden brown perfection, crisp on the outside, soft and fluffy inside.

The day before, I had made the pumpkin custard, and I piped it into the still-warm doughnuts before dipping them in the chocolate glaze.

Jamie did the sprinkling, and as I dipped each doughnut in chocolate, he artfully decorated them with crushed toffee, or huge flakes of sea salt, or toasted pecans.

When the chocolate was set a few minutes later - the longest few minutes ever are when waiting for glazes to set - it was time to taste.  And they were as delicious as they looked.

Pumpkin Doughnuts with Chocolate Glaze and Pumpkin Custard Filling

custard filling
  • 1 cup whole milk
  • 1/2 cup pumpkin
  • 1/3 cup light brown sugar
  • 2 egg yolks
  • 2 tablespoons corn starch
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/2 cup whole milk
  • 1/2 cup pumpkin
  • 3 tablespoons unsalted butter
  • 1/4 cup warm water (between 110-115 degrees)
  • 1 package active dry yeast
  • 1 teaspoon granulated sugar
  • 1 egg, room temperature
  • 3 1/4 cups all-purpose flour, plus extra for rolling
  • 1/4 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • oil, for frying
chocolate glaze
  • 1/2 cup unsalted butter
  • 1/4 cup whole milk
  • 1 tablespoon light corn syrup
  • 2 teaspoons vanilla
  • 4 ounces bittersweet chocolate, finely chopped
  • 2 cups powdered sugar, sifted
Baker's Note: the custard can be prepared one day in advance.

In a saucepan, combine all ingredients.  Over medium heat, cook the custard, whisking constantly, until it thickens to the consistency of pudding.  Remove from the heat; cover with plastic wrap and chill.

In a saucepan, warm the milk, pumpkin and butter, just until warm and the butter is melted.

Meanwhile, pour the warm water into the bowl of your stand mixer; sprinkle the water with the yeast and 1 teaspoon sugar; let stand for 10 minutes.

Add the remaining ingredients to the mixing bowl, reserving 1/2 cup of flour, and mix with the dough hook to combine.  On medium speed, knead the dough for 5 minutes, gradually adding the remaining 1/2 cup flour to keep the dough from sticking to the bowl.

Dump the dough into a greased bowl, cover with plastic wrap and set in a warm place to rise until doubled in size, about an hour.

On a floured surface, roll the dough out to 1/2 inch thick.  Cut into doughnuts using a 2 1/2 inch doughnut or biscuit cutter; place on a parchment lined baking sheet and cover loosely with a clean towel.  Gather up any scraps, knead together and roll out again to cut more doughnuts.  Let the doughnuts rest for about 30 minutes in a warm place.

Heat about 2-3 inches of oil in a large, heavy-bottomed saucepan to 365.  Fry the doughnuts and holes a few at a time, for 1 minute on each side, then transfer to a wire rack to drain.  Let cool for a few minutes, then pipe the custard into the doughnuts.

In a saucepan, combine the butter, milk, corn syrup and vanilla; over medium heat, warm the mixture until the butter is melted and smooth.  Whisk in the chopped chocolate until melted.  Remove from the heat and whisk in the powdered sugar until smooth.

Dip the doughnuts in the glaze and sprinkle with any toppings you like, before the glaze sets.  The glaze will set in about 20 minutes.

Yields about 2 dozen doughnuts, plus holes

Recipe from Curly Girl Kitchen

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