Pumpkin Crème Brûlée Donuts

Make the Donuts

1. In a stand mixer fitted with the paddle attachment, combine the flour, sugar, salt, yeast, eggs, and water. Mix on medium speed for about 8 minutes; the dough will still be loose and sticky. Add the softened butter in 3 stages. Once all butter is incorporated, continue mixing on medium for 8 minutes more.

2. Transfer dough to a well-greased large bowl, cover with plastic wrap, and let rest until doubled in size, approximately 1 hour to 1 hour 30 minutes. Start on Pumpkin Crème Diplomate while waiting for the dough to rise.

3. Cut out 12 individual squares of parchment paper, around 4-5 inches each. Turn out dough onto a well-floured surface and roll to ½ inch thick. The dough is soft so continue dusting with flour as needed. Punch out as many 3.5” inch rounds as you can using a biscuit cutter, transferring each to a square of parchment. Gather the scraps of dough, re-roll, and punch out more rounds. Repeat process until all dough is used, you should have around 12 donuts. Cover the donuts with a towel and let rise until nearly doubled in size, about 1 hour to 1 hour 30 minutes.

4. When ready to fry, line a large sheet pan with paper towels. Fit a thermometer to the side of a medium stockpot or Dutch oven. Add about 2 inches deep canola or vegetable oil, and heat over medium until the temperature registers 350°F. Working in batches of 2-3 donuts at a time, use a spatula to carefully lower each donut (parchment and all) into the oil. Remove the parchment with tongs. Fry until golden brown, about a minute and a half on each side, and transfer to the paper towels. Adjust heat as needed to maintain a temperature between 350°F-355°F.

Make the Pumpkin Crème Diplomate

1. In a medium bowl, whisk together ½ cup of milk and cornstarch until incorporated. Add the egg yolks, sugar, and salt and whisk until smooth.

2. In a small saucepan, heat the remaining 1 ½ cups milk, cinnamon, and nutmeg until simmering, 2-3 minutes. Slowly drizzle a couple ladles of the hot milk into the egg yolk mixture, whisking constantly. The egg yolk mixture should be warm to the touch.

3. Pour the warmed egg yolk mixture back into the saucepan, whisking constantly. Continue whisking over medium heat until the mixture is thickened and starts to bubble, 2-3 minutes. Remove from heat and whisk vigorously for 1 minute. Pour the cream through a fine mesh strainer set over a bowl, using a spatula to push through.

4. Add pumpkin puree and vanilla extract to the strained cream, stirring to combine. Transfer the pastry cream to a half-sheet tray, spread evenly, and press plastic wrap directly onto the surface to prevent skin from forming. Chill for at least 45 minutes.

5. Once chilled, whip the heavy cream to stiff peaks using an electric mixer or stand mixer fitted with the whisk attachment. Whip on medium-high speed until the cream holds its shape, 5-7 minutes. Fold together the whipped cream with the pumpkin pastry cream until combined. Chill until ready to use.

Make the Caramel & Fill Donuts

1. Fit a thermometer to the side of a small saucepan. Off the heat, add your water to the pan, followed by the sugar and salt, and gently stir to combine. Place over low heat. To avoid crystallization, do not stir the mixture as it cooks (you can gently swirl the pan if it’s caramelizing unevenly). Once the sugar has dissolved, you can increase the heat to medium. Immediately remove from heat once the caramel reaches 350-360°F. This can happen quickly so don’t walk away from the pan.

2. Using tongs, dip the top of each donut into the caramel, allowing the excess to drip off, and place on a baking sheet to cool. If the caramel starts to thicken as you're dipping your donuts, place it back on low heat.

3. Once the caramel is set, pierce a hole into the side of each donut using a pairing knife. This is where you’ll fill with cream. Transfer the pumpkin crème diplomate to a piping bag with a round tip and fill each donut. Serve immediately.