These pumpkin doughnuts have become a staple in my kitchen, especially as the leaves start to turn and the air gets crisp. My grandmother used to make something similar, though she fried hers in lard and used a simple apple filling. This Thermomix® version is a bit more refined, but still carries that comforting, home-baked feeling. The key to these doughnuts is the balance of flavors. The pumpkin puree, of course, provides that earthy sweetness and moistness to the dough. Don't skimp on the quality of the puree; a good, smooth puree will make all the difference. The spices – ginger, cinnamon, nutmeg, and a hint of allspice – add warmth and depth, complementing the pumpkin beautifully. The instant yeast is crucial for a light and airy doughnut, so make sure it's fresh. The cranberry filling offers a tart contrast to the sweet and spiced dough, preventing the doughnuts from becoming overly rich. I prefer using jellied cranberry sauce because it holds its shape better during frying, but you could certainly use whole berry sauce if you prefer a chunkier texture. When working with the Thermomix®, it's important to scrape down the sides of the bowl regularly, especially when mixing the dry ingredients. This ensures that everything is evenly incorporated. The dough will be quite sticky, which is normal. Don't be tempted to add more flour, as this will result in tough doughnuts. The refrigeration period is essential for developing the gluten and making the dough easier to handle. If you're short on time, you can refrigerate it for a minimum of 5 hours, but overnight is ideal. When rolling out the dough, keep your work surface well-floured to prevent sticking. For a vegetarian version, simply ensure that your cranberry sauce is vegetarian-friendly (some may contain gelatin). A vegan version would require substituting the butter with a vegan butter alternative, the eggs with an appropriate egg replacer (applesauce or flax eggs can work), and ensuring the cranberry sauce is vegan. You could also experiment with different spices. Cardamom or cloves would add a unique twist. For the filling, consider using apple butter, spiced pear jam, or even a chocolate ganache. These doughnuts are best served warm, ideally within a few hours of frying. A cup of hot coffee or tea is the perfect accompaniment. You could also serve them with a scoop of vanilla ice cream or a dollop of whipped cream. If you have any leftover doughnuts, store them in an airtight container at room temperature. They will be best enjoyed the next day, but they may lose some of their crispness. You can also freeze the un-fried dough rounds for later use. Simply thaw them in the refrigerator overnight before frying.

Pumpkin Doughnuts with Cranberry Filling

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Ingredientes (20 ingredientes)

Preparación (10 pasos)

Melt butter and combine with milk and pumpkin puree

Combine dry ingredients

Knead the dough

Prepare cranberry jelly

Shape the doughnuts

Heat oil

Prepare doughnut rounds

Brush with egg white

Fill and seal doughnuts

Fry doughnuts

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