Pumpkin Brioche Donut Twists

Ingredients

• 0.333 cup whole milk (Warm)
• 0.5 cup pumpkin puree
• 2 tsp vanilla extract
• 1 instant yeast (1 packet)
• 0.25 cup sugar
• 1 whole egg
• 2 egg yolks
• 3.5 cup bread flour
• 1 tsp cinnamon
• 1 salted butter (1 stick (113 g), very soft)
• oil for frying (As needed for frying)
• 2 cup powdered sugar (For the icing)
• 1 tsp vanilla bean paste (For the icing)
• heavy cream (For the icing; add 1 tbsp at a time until desired consistency)
• flour (For lightly flouring the work surface)
• parchment paper (For lining the baking sheet)

Steps

1. 1

   Add the warm milk, pumpkin puree, vanilla extract, instant yeast, sugar, whole egg, and egg yolks to a large bowl. Mix until combined.

2. 2

   Add the bread flour and cinnamon. Mix until a dough forms.

3. 3

   Gradually work in the very soft butter, a little at a time. Knead for 8–10 minutes, until the dough is smooth and elastic.

4. 4

   Cover the bowl and let the dough rise in a warm place for 1 hour.

5. 5

   Transfer the dough to a lightly floured surface and roll it into a large rectangle.

6. 6

   Cut the dough into strips. Twist each strip and pinch the ends to secure.

7. 7

   Arrange the twists on a parchment-lined baking sheet. Cover and let rise for another 30 minutes, until puffy.

8. 8

   Heat frying oil to 350°F (175°C). Fry the twists in batches for about 2–3 minutes per side, until golden brown and cooked through.

9. 9

   Transfer the fried twists to a wire rack and let them cool slightly.

10. 10

    Whisk the powdered sugar and vanilla bean paste together with heavy cream, adding the cream 1 tablespoon at a time until the icing is smooth and reaches the desired consistency.

11. 11

    Dip the warm donuts in the icing and serve.

Notes

The source does not specify the amount of frying oil or heavy cream, the number of twists, or a specific warm-place temperature. The serving count is an estimate.

Nutrition per serving

• dessert
• sweet
• fried
• pumpkin
• brioche
• vegetarian