Perfect for autumn, we’ve got Pumpkin Spice Donuts with Cream Cheese filling. Guys, these are so delicious! Soft, fluffy, filled with creamy goodness, and despite the crunchy cinnamon sugar coating, they’re utterly irresistible.
- 1 teaspoon Pumpkin Spice
- 2 cups (250 g) flour
- 3.5 oz (100 g) pumpkin puree
- 1 packet dry yeast
- 1.8 oz (50 g) Fine Beet Sugar from Südzucker
- 1.8 oz (50 g) butter, melted
- A pinch of salt
- 3.4 fl oz (100 ml) lukewarm milk
Frying oil Cinnamon sugar for dusting (Südzucker’s Fine Beet Sugar mixed with cinnamon) Cinnamon sticks for decoration
- 10.6 oz (300 g) cream cheese
- 2-3 tablespoons sugar (adjust to taste)
- Some cinnamon
Knead all the ingredients for the donut dough together well for a few minutes, then cover and let it rise for 1 hour. It shouldn’t be too sticky; if it is, knead in a bit more flour.
Afterward, divide the dough into 6 equal pieces and shape them into balls. Next, loosely wrap the balls with food-safe twine; it should be placed loosely because the donuts will expand while frying. Let them rest for 10 minutes and then fry them in hot oil until they’re golden brown on both sides. Ensure the oil isn’t too hot, or the donuts will brown too quickly on the outside without cooking through inside.
Let the fried donuts drain briefly on kitchen paper and then roll them in cinnamon sugar.
For the filling, mix everything and fill the donuts with it.
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