members recipes

A creamy pumpkin filling is nestled in between homemade doughnuts

Ingredients
Cream Filling:
1 cup cream cheese
1/3 cup sugar
1/3 cup pure pumpkin puree
1 tsp vanilla extract
1/4 tsp cinnamon

Doughnut
1 1/4 2% milk
1 tsp instant yeast
1/2 cup sugar
1 large egg
1 egg yolk
3 1/2 - 4 cups all purpose flour
1/2 tsp ground nutmeg
1/2 tsp salt
4 cups vegetable oil (for frying)
Icing sugar for dusting

Method
For filling\"
Beat cream cheese until smooth and then add sugar. Add pumpkin, vanilla and cinnamon and mix until smooth. Chill for at least 2 hours (or while preparing doughnuts)

For doughnuts:
Stir milk with yeast in large bowl and let it sit for 5 minutes. Add sugar, egg and egg yolk and blend.

Add 3 1/2 cup of flour and nutmeg and salt and mix well. Add this to the wet mixture. Only add remaining 1/2 cup of flour if your dough is very sticky (at it a bit at a time). Knead dough for 3 minutes and let to rise for 1 1/2 hours.

Roll out your dough 1/4\" thick. with a 2 1/2\" round cookie cutter, cut out the doughnuts and place on parchment paper to rise for 20 minutes.

Heat the oil in a deep heavy saucepan to 325F or 160C. Put 4-6 doughnuts at a time for 2-3 minutes.

Leave doughnuts to cool completely before assembling. Cut in the middle and fill with cream and dust with icing sugar. Enjoy!

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