Pumpkin Caramel Doughnuts

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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 - Whole milk

• 2 - Egg (warm up)

• 70g - Pumpkin purée

• 6g - Salt

• 65g - Soft margarine or soft butter

• Vegetable oil

• White sugar + Cinnamon

STEPS

1. 75g Pre-ferment: mix all 3 ingredients. Let sit for 30mins in a warm place.

2. Add to mixing bowl of a stand mixer, all 3 flour’s (shifted), sugar, and yeast. Make sure to whisk everything together.

3. In the same bowl pumpkin, eggs , milk (warmed up), and pre-ferment (don’t mix with the other three wet ingredients, just pop in) all into the dry ingredients.

4. Low speed let dough knead for 4-5 mins, till combined.

5. Increase speed to medium, add salt & butter pieces one at a time making sure its mixed in well after each (should take around 5 min)

6. After adding all butter keep kneading for 6 mins

7. Pop out the dough on counter and round it out, then place it back in bowl to rest for 45 mins.

8. Portion the dough into dough balls 50g. Shaping them into round smooth balls, placing each ball on a single square sheet of parchment paper.

9. Let proof 2 - 2 1/2 hr, at room temp.

10. Heat vegetable oil to 160-175C in a pot.

11. Fry for 2 mins, flip and cook for another 2 mins.

12. Pop onto paper towel, then straight into the cinnamon sugar

INGREDIENTS - Caramel Diplomat Cream

Pastry Cream

• 75g - Brown sugar

• ¼ tsp - Salt

• 60g - Warm heavy cream

• 240g - Whole milk

• 20g - Cornstarch

• 55g - Egg

• 1 tsp - Vanilla extract

• 22g - Softened unsalted butter

Whipped Cream

• 110g - Whipping cream

• 1 packet - Whip Stabilizer (optional)

STEPS

1. In a pot, melt the the brown sugar, then pour in the heavy cream, milk, and salt.

2. Keep the caramel milk on medium to heat up, NOT boiling.

3. In a separate bowl, whisk the eggs, cornstarch, and vanilla extract till smooth

4. Add a little bit of the hot caramel milk into the egg mix, whisking constantly.

5. Add enough milk to make eggs into liquid, then pour all the egg mixture into milk pot.

6. Heat up the mixture till big bubbles form, continuously stir. Add butter in and mix till combined.

7. Take off heat till thick paste forms, not too watery, but not too thick.

8. Pass the hot pastry cream through a sieve into a bowl, cling film on top touching the cream, then into fridge to cool.

1. When ready to make cream whip up the heavy and whip stabilizer till stable and thick.

2. Then whip up the caramel pastry cream to loosen it (make sure it is cold all the way before).

3. Combine the 2 creams and whip till homogenous.

INGREDIENTS - Caramel

• 33g - Sugar

• 28g - Butter

• 10g - Heavy cream

• ¼ tsp - Vanilla extract

• Pinch of salt

STEPS

1. Melt sugar to amber color (make sure not to burn, or will taste bitter).

2. Turn heat off, add butter and cream, stir a lot.

3. Add salt and vanilla.

4. Let cool.

5. Heat 15 sec intervals to loosen when ready to use.

Final Assembly

Poke a hole in each doughnut and fill them with the diplomat cream, leaving a small dollop at the opening. As a final touch pour the caramel into a small plastic bag and drizzle on the caramel.

Enjoy !!!