This recipes is a perfect fall dessert, best enjoyed with hot cup of cider or coffee on the colder fall days. It is a pumpkin bomboloni doughnut, tossed in cinnamon sugar, then filled with salted caramel diplomat cream and topped with a caramel drizzle. INGREDIENTS - Pumpkin Bomboloni (18 doughnuts) 75 g Pre-ferment 37g - All purpose flour 37g - Water 1/4 tsp - Active dry yeast 100g - All purpose flour 250g - Bread flour 65g - Cake flour 37g - Sugar 2 tsp- Instant yeast 125g