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Artfully scattered pumpkin crème brûlée doughnuts.

Pumpkin Crème Brulee Doughnuts

Teri & Jenny
5 from 2 votes
Prep Time 40 mins
Cook Time 25 mins
Cool Time 1 hr
Servings 40
Calories 81 kcal

Ingredients
  

pumpkin pudding

  • 1 cup whole milk
  • ½ cup light brown sugar
  • 2 tablespoons cornstarch
  • 1 egg, lightly beaten
  • cup pumpkin puree
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon salt

doughnuts

  • 1 tablespoon vegetable shortening
  • ½ cup sugar
  • 1 egg yolk
  • 1 ¾ cup plus 2 tablespoons all purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ cup whole milk
  • peanut oil (or a 50/50 peanut and vegetable oil blend)
  • ¼ cup honey
  • 1 cup turbinado sugar

Instructions
 

  • Fill a deep skillet with 2 inches of oil and preheat to 350°F.
  • For Pudding: Place milk, sugar and cornstarch in a saucepan. Stir over medium heat and bring to a simmer. Once mixture has thickened, quickly whisk ⅓ cup of the mixture into the lightly beaten egg, then whisk the mixture back into the saucepan. Lower heat to low and cook for 2 to 3 minutes until mixture is thick enough to coat the back of a spoon.
  • Remove the mixture from the heat and stir in the remaining ingredients. Place mixture over an ice bath and allow pudding to cool completely, about 1 hour. Refrigerate until ready to use.
  • For Doughnuts: Whisk together the shortening, sugar and egg yolk until well combined.
  • In another bowl sift together the flour, baking powder, salt, and cinnamon Alternate adding the flour mixture and milk to the yolk mixture until dough has just formed.
  • In another bowl sift together the flour, baking powder, salt, and cinnamon Alternate adding the flour mixture and milk to the yolk mixture until dough has just formed.
  • Turn dough onto a clean surface and knead until smooth, 3 to 5 minutes.Lightly flour the surface and roll dough until ½ inch thick. Use a 2 inch circle cutter to cut out doughnuts.
  • Carefully drop 4 to 5 doughnuts at a time into the oil and fry for 1 ½ to 2 minutes, flipping the doughnuts after a minute.
  • Drain on paper towels and repeat until all the doughnuts have been made. (at this time you can re-roll the scraps to make more doughnuts).
  • To assemble: Scoop Pudding into a piping bag fitting with a small piping tip. Insert the piping tip into the side of each doughnut and fill with about 1 tablespoon of pudding. Repeat until all doughnuts have been filled.
  • Spread sugar onto a flat plate or baking sheet, in a thin layer. Brush the tops of each doughnut with a thin layer of honey then press into the turbinado sugar.
  • Carefully brulee the tops of each doughnut, cool and serve.

Notes

  • *Makes 36 to 40

Nutrition

Calories: 81kcalCarbohydrates: 17gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 10mgSodium: 83mgPotassium: 34mgFiber: 1gSugar: 12gVitamin A: 663IUVitamin C: 1mgCalcium: 35mgIron: 1mg
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