Pumpkin Doughnuts with Cranberry Filling

Name: Pumpkin Doughnuts with Cranberry Filling
Prep time: 60 min
Cook time: 420 min
Total time: 480 min
Yield: 18 Portionen
Ingredients: 0.5 cup unsalted butter; 0.75 cup boiling milk; 1 cup canned pumpkin puree; 0.75 cup white sugar; 2 piece eggs; 1 piece egg yolk; 5 cup unbleached all-purpose flour; 0.25 ounce instant yeast; 1.25 tsp salt; 0.5 tsp ground ginger; 0.5 tsp ground cinnamon; 0.25 tsp ground nutmeg; 0.125 tsp ground allspice; 14 ounce jellied cranberry sauce; 0.33333333333333 cup water; 1 quart vegetable oil for frying; 1 piece egg white; 1 tsp water; 0.5 cup white sugar; 0.25 cup confectioners' sugar

Sweet Dish

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Cook Time

8 h

Servings

Difficulty

Hard

Prep Time

60 Min

This Thermomix® recipe for Pumpkin Doughnuts with Cranberry Filling is ready in 8 h and yields 18 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These pumpkin doughnuts are a delightful treat, especially during the autumn and winter months. The combination of pumpkin spice in the dough and the tart cranberry filling creates a wonderful balance of flavors. I've been making these for years, and they're always a hit at holiday gatherings. The dough requires some resting time, so plan accordingly, but the result is well worth the effort. They're perfect for sharing with friends and family or enjoying as a special dessert. The doughnuts are best enjoyed fresh, but can be stored in an airtight container for a day or two.

Ingredients (20 ingredients)

0.5 cup unsalted butter
0.75 cup boiling milk
1 cup canned pumpkin puree
0.75 cup white sugar
2 piece eggs
1 piece egg yolk
5 cup unbleached all-purpose flour
0.25 ounce instant yeast
1.25 tsp salt
0.5 tsp ground ginger
0.5 tsp ground cinnamon
0.25 tsp ground nutmeg
0.125 tsp ground allspice
14 ounce jellied cranberry sauce
0.33333333333333 cup water
1 quart vegetable oil for frying
1 piece egg white
1 tsp water
0.5 cup white sugar
0.25 cup confectioners' sugar

Preparation (10 steps)

Melt butter and combine with milk and pumpkin puree

Thermomix® Setting

20 sec/Speed 3

Place ½ cup unsalted butter into the Thermomix bowl. Add ¾ cup boiling milk. Let it sit for 2 minutes until the butter melts. Add 1 cup canned pumpkin puree, ¾ cup white sugar, 2 eggs, and 1 egg yolk. Mix for 20 Sec./Stufe 3.

Combine dry ingredients

Thermomix® Setting

30 sec/Speed 4

In a separate bowl, combine 5 cups unbleached all-purpose flour, 1 (0.25 ounce) package instant yeast, 1 ¼ teaspoons salt, ½ teaspoon ground ginger, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ⅛ teaspoon ground allspice. Add this mixture to the Thermomix bowl. Mix for 30 Sec./Stufe 4. Use the spatula to scrape down the sides of the bowl.

Knead the dough

Thermomix® Setting

2 min/Kneading speed

Knead the dough for 2 Min./Knetstufe. The dough will be very wet. Transfer the dough to a greased bowl. Cover the bowl with plastic wrap lightly coated with cooking spray. Refrigerate for at least 5 hours or overnight.

120

Prepare cranberry jelly

Combine 1 (14 ounce) can jellied cranberry sauce with ⅓ cup water in a small saucepan. Break the sauce up slightly with a spoon. Heat, covered, over medium-low heat, stirring occasionally, until cranberry sauce melts, about 25 minutes. Pour into a bowl and refrigerate.

Shape the doughnuts

Place chilled dough on a well-floured work surface. Shape it into a ball, divide the dough in half, and return half the dough to the greased bowl. Cover with greased plastic wrap and refrigerate. Roll out remaining dough half, flouring surface as needed, to 1/4-inch thickness. Cut out dough rounds with a 3-inch cutter.

Heat oil

Heat 1 quart vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone liner. This will prevent the dough from sticking and tearing.

Prepare doughnut rounds

Transfer dough rounds to prepared baking sheet in pairs (one will be the top half, the other the bottom half of the doughnut). Gather up remaining dough scraps and add them to the dough stored in the refrigerator.

Brush with egg white

Whisk 1 egg white with 1 teaspoon water. Brush the rounds that will be the bottom halves of the doughnuts with the beaten egg white.

Fill and seal doughnuts

Spoon 1 teaspoon cranberry jelly into the center of each bottom round; arrange the second round on top and press edges to seal. Let doughnuts rest for 20 minutes.

Fry doughnuts

Working in batches, fry doughnuts until well browned, about 1 1/2 minutes per side. Drain doughnuts on paper towels. Pour ½ cup white sugar into a bag or large bowl; toss doughnuts in sugar to coat. Dust doughnuts with confectioners' sugar before serving. Repeat with remaining dough.