Name: Pumpkin Spice Donuts
Prep time: 15 min
Cook time: 40 min
Yield: 4
Ingredients: 2 1/4 teaspoon active dry yeast; 1/2 cup warm water, 110 degrees; 1/4 cup granulated sugar; 1/4 cup evaporated milk, warmed to 110 degrees; 1/2 teaspoon salt; 1/4 cup melted butter; 1 large egg; 1 egg yolk; 1/2 teaspoon vanilla extract; 2 1/2 cups all-purpose flour, then more as needed; 3 - 4 cups vegetable shortening, for frying; 1 teaspoon pumpkin spice; 1 cup caster sugar; 2 tablespoons pumpkin spice; 400 milliliters thickened cream (35 percent fat content); 2 tablespoons pumpkin puree/pumpkin pie filling; 3 tablespoons mascarpone; 1 teaspoon pumpkin spice

1/4 cup evaporated milk, warmed to 110 degrees

2 1/2 cups all-purpose flour, then more as needed

3 - 4 cups vegetable shortening, for frying

Pumpkin Spice Donuts

In the bowl of an electric stand mixer, whisk together yeast, warm water and 1/2 teaspoon of the sugar. Cover it with cling wrap and a towel. Let it rest 5 - 10 minutes in a warm spot until it becomes frothy.

Add in milk, remaining granulated sugar (3 tablespoons + 2 1/2 teaspoon), salt, 1/4 cup shortening, egg, egg yolk and vanilla.

Add half of the flour and set mixer with whisk attachment and blend until smooth. Switch mixer to hook attachment, slowly add remaining flour and knead on low speed until smooth and elastic about 4 - 5 minutes, adding additional flour as needed (I only added about 2 tablespoons more. You shouldn't need a lot more, you want dough to be slightly sticky and tacky but shouldn't stick to a clean fingertip). Transfer dough to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place until double in size, about 1 1/2 hours.

Punch dough down and roll into an even layer onto a floured surface to slightly less than 1/2-inch thickness. Cut into doughnut shapes using a 3 inch cookie cutter. Cover with a clean tea towel and let them rise in a warm spot until doubled, about 30 - 40 minutes.

Preheat the oil in a large pot on medium high heat. Drop a small amount of dough into the oil and if it bubbles and fizzes around the sides the oil is hot enough. Gently and carefully drop donuts into the oil. Don't add more than three donuts at a time. Cook them on one side until they're a light golden brown then flip them over. Once they're golden on both sides carefully take them out and transfer them to a plate lined with kitchen paper towels to let the oil drain.

Once the donuts have cooled a little roll them around in pumpkin spice sugar.

Create a hole in the centre of each donut using the back of a teaspoon and fill each donut with as much cream as you can. Finish off by dusting with pumpkin spice

Pumpkin Spice Sugar

400 milliliters thickened cream (35 percent fat content)

2 tablespoons pumpkin puree/pumpkin pie filling

Filling

While the donuts are cooling prepare the pumpkin cream filling by adding the cream to a large mixing bowl.

Whip until you reach soft peaks. Add 1 teaspoon of pumpkin spice and mascarpone and continue whipping until you reach stiff peaks. Gently fold in pumpkin puree.

Add cream to a piping bag and snip off the end.

Pillowy donuts filled with a pumpkin-spiced cream filling and covered in pumpkin spice sugar!