Nutella-Filled Pumpkin-Shaped Donuts

Ingredients

• 300 ml whole milk (lukewarm)
• 50 g granulated sugar (For the dough; only a little is used to activate the yeast, with the remainder added later.)
• 7 g instant yeast
• 1 egg (medium, about 50 g; room temperature)
• 1 tsp vanilla extract
• 525 g all-purpose flour (Bread flour may be used instead.)
• 0.5 tsp salt
• 2 tsp pumpkin spice
• 60 g unsalted butter (softened)
• neutral frying oil (for frying; amount as needed to heat to 175°C (345°F))
• 100 g granulated sugar (For the cinnamon sugar coating.)
• 1 tsp ground cinnamon
• Nutella (As needed for filling and optional decoration on top; warm slightly if needed.)
• pretzel (Optional small piece for a stem; for darker stems, dip in melted chocolate and let set before using.)
• chocolate (Melted, for dipping pretzel stems; amount as needed.)

Steps

1. 1

   Combine the lukewarm milk, instant yeast, and a little of the measured dough sugar. Let the mixture stand until bubbly.

2. 2

   Add the remaining dough sugar, the room-temperature egg, and vanilla extract, then mix.

3. 3

   Add the flour, salt, and pumpkin spice. Knead until combined.

4. 4

   Add the softened butter and knead for 10–15 minutes, until the dough is smooth and elastic.

5. 5

   Transfer the dough to a greased bowl, cover, and let rise for 1–1½ hours, or until doubled in size.

6. 6

   Divide the dough into portions of 65–75 g and roll each into a smooth ball.

7. 7

   Arrange four pieces of kitchen twine in a star shape on parchment. Place a dough ball in the center, gently tie the strings over it to form a pumpkin shape, and trim the excess twine. Repeat with the remaining dough balls.

8. 8

   Cover the shaped donuts and proof for 25–30 minutes, or until doubled.

9. 9

   Heat frying oil to 175°C (345°F).

10. 10

    Fry the donuts with the strings attached for about 2 minutes per side, until golden brown. Avoid overcrowding the pan.

11. 11

    Drain the donuts on paper towels, then carefully remove the strings.

12. 12

    Mix the coating sugar and ground cinnamon together. Coat the slightly cooled donuts in the mixture.

13. 13

    Use a skewer to make a hole in the top of each donut.

14. 14

    Warm the Nutella slightly if needed, transfer it to a piping bag, and generously fill each donut.

15. 15

    Pipe a little extra Nutella on top to make a pumpkin stem, or insert a small piece of pretzel instead.

16. 16

    For darker pretzel stems, dip the pretzels in melted chocolate and let the chocolate set before using.

Notes

The recipe does not specify the quantity of frying oil or Nutella, nor the exact amount of dough sugar used to activate the yeast. Use four pieces of kitchen twine per donut. Pretzel stems and chocolate dipping are optional.

Nutrition per serving

• dessert
• donuts
• fried
• yeasted
• fall
• vegetarian