Pumpkin Spice Custard Donuts

These crispy and fluffy donuts were one of my favorite pumpkin-spiced desserts of the season! The custard was the true showstopper and my family couldn’t get enough!

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Pumpkin Spice Custard Donuts

Yield 12 donuts

Author Kirsten Deneka

Prep time

1 H & 30 M

Cook time

15 Min

Total time

1 H & 45 M

Cook modePrevent screen from turning off

Ingredients

Custard (Make the night before or at least 4 hours before)

• 2 1/2 cups whole milk
• 2 tsp vanilla extract
• 2 tbsp flour
• 3 tbsp cornstarch
• 1/2 cup white sugar
• 5 egg yolks
• 6 tbsp cold butter

Donuts

• 1/2 cup warm water
• 2 1/4 tsp active dry yeast
• 1 tsp white sugar
• 1/4 cup whole milk
• 2 eggs
• 3/4 cup pumpkin puree
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1/4 cup brown sugar
• 5 cups flour
• 1/2 tsp salt
• Vegetable oil for frying

Sugar Coating

• 1 cup white sugar
• 1 tsp pumpkin spice

Instructions

Custard

1. Heat milk and vanilla in a medium pot over medium low heat.
2. Meanwhile, whisk flour, cornstarch and sugar together in a large bowl and add in egg yolks. Whisk until a light yellow.
3. Add 1/4 cup hot milk mixture to the egg mixture and whisk to combine. Continue adding milk and whisking constantly.
4. Add mixture back into the pot and heat until a few large bubbles come to the surface. Whisk for another 3-4 minutes then remove from heat and strain. Add butter a tbsp at a time and whisk until combined.
5. Cover with plastic wrap and allow the wrap to touch the surface of the custard. Refrigerate overnight or for at least 4 hours.

Donuts

1. Add water, the tsp of sugar and yeast into a small bowl, mix and allow to sit for 5 minutes.
2. Add flour and salt to a large bowl and whisk together.
3. In another bowl, add milk, eggs, pumpkin puree, vanilla, brown sugar and melted butter and whisk to combine.
4. In the flour bowl, make a well in the center and add the yeast and pumpkin mixture. Stir until it becomes a shaggy dough and then place on a floured surface and knead for 1-2 minutes until it comes together. Butter the large bowl and return the dough, and cover for 1 hour.
5. Heat oil to 370 F. Meanwhile, roll out dough on a floured surface and cut into desired size. Add donuts to a parchment lined baking sheet to rest before frying.
6. Fry donuts in batches for 4-5 minutes, turning once. Remove and add donuts to a paper towel lined cutting board. Roll in sugar coating and allow to cool to room temperature.
7. Cut a slit in the donut with a knife and pipe custard in the donut using a piping bag or ziploc bag and enjoy :)

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