Chocolate Stuffed Pumpkin Donuts
Fluffy pumpkin donuts with a gooey chocolate center
Soft, fluffy pumpkin donuts filled with rich chocolate hazelnut spread and rolled in cinnamon sugar - the perfect fall treat.
Equipment
Ingredients
Dough
pumpkin puree (canned, cooked)
200 g
all-purpose flour
300 g
sugar
50 g
active dry yeast
7 g
milk
120 ml
butter
50 g
egg
1 piece
salt
5 g
pumpkin spice
5 g
Filling
chocolate hazelnut spread
150 g
Coating
sugar
100 g
cinnamon
5 g
Instructions
Activate the yeast
Warm the milk slightly and dissolve the yeast with a pinch of sugar. Let it sit until foamy.
Mix the wet ingredients
In a large bowl, combine the pumpkin puree, melted butter, egg, and activated yeast mixture.
Form the dough
Gradually add the flour, sugar, salt, and pumpkin spice to the wet mixture. Knead until a soft, slightly sticky dough forms.
Let the dough rise
Cover the bowl with a clean towel and let the dough rise in a warm place until doubled in size.
Prepare the filling
Spoon the chocolate hazelnut spread into a piping bag or small zip-top bag with the corner snipped off.
Shape the donuts
Roll the dough out on a floured surface to about 1 cm thickness. Cut out circles with a donut cutter or round glass.
Fill the donuts
Pipe a small amount of chocolate spread into the center of half the circles, then top with the remaining circles and seal the edges.
Second rise
Place the filled donuts on a parchment-lined tray and let them rise again for 15-20 minutes.
Fry the donuts
Heat oil in a deep pot to 180°C. Fry the donuts in batches, 2-3 minutes per side until golden brown.
Coat the donuts
Mix sugar and cinnamon. While donuts are still warm, roll them in the cinnamon sugar mixture.
Original recipe
Storage
Best eaten fresh. Reheat in oven to restore crispiness. Freeze unfilled donuts for longer storage.
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