Pumpkin brioche, chai spiced cinnamon sugar donuts

Описание: These are pumpkin donuts, coated in chai spiced, cinnamon sugar. They’re rich, buttery, and soft, with a light and fluffy texture and a hint of pumpkin. The inside is tender and slightly chewy, and they’re melt-in-your-mouth.


Brioche pumpkin donut with cinnamon and chai sugar:
200ml milk
1 & 1/2 tsp yeast
1 & 1/2 tsp sugar
1/2 tbsp milk powder
80g (1/3 cup) pumpkin puree
1 egg + 1 egg yolk
430g bread flour
60g butter
1/2 tsp salt

Method:
~Make the dough, shaping and proofing the donuts~
1. In a bowl/measuring jug, add the milk, yeast and sugar, and give it a gentle stir. Set it aside, and let the yeast bloom for about 5-6 minutes.
2. Once the yeast had bloomed, pour the mixture into a stand mixer bowl (or a large bowl if you don’t have a stand mixer) and add the pumpkin puree, the egg and egg yolk. Using the paddle attachment/dough hook, on low speed, and mix until just combined (if needed you can use a spoon.
3. Once combined, you can now add the dry ingredients. Add the flour, salt and milk powder. On low-medium speed, knead the dough until the dough comes together or for 4-5 minutes. (If you’re kneading this dough by hand, knead on a clean surface bench area, for about 5-6 minutes or until the dough comes together).
4. Let the dough rest for about 5 minutes, just to let the gluten relax. Then add in the softened butter, and knead again on medium speed for about 5-6 minutes, or until the dough starts pulling away from the bowl or passes the windowpane test (do not over knead). The dough should look smooth and elastic, and shouldn’t be super sticky to the touch either. (If you’re kneading the dough by hand, knead the butter, and it will get a bit messy, the dough may look like it’s separating from the butter, but just keep kneading. Knead for about 6-8 minutes or until it starts looking smooth, or passes the windowpane test.
5. Do a couple slap and folds to the dough, and shape it into a ball shape. Transfer it into a lightly buttered, large bowl. Cover the dough, with plastic wrap or with a kitchen towel. Proof the dough in a warm spot for 1 hour.
6. Once the dough has rest, it should have risen to about double in size, punch the air out of the dough and transfer onto a lightly-floured surface. Lightly flour the top of the dough, and roll the dough out to about 1-1.5 cm thick/0.5 inch (1/2 an inch). Cut your donut shapes, you can either use a donut cutter, or a circle shaped cookie cutter, and the base of a piping tip, for the hole in the centre. (If you run out of space to cut more donuts on the dough, re-bundle the dough, and let it rest for 5-10 minutes, to let the gluten relax so it’s easier to roll again.
7. Cut out 12 baking paper squares, then transfer the donuts, one donut for each square. Loosely cover the donuts with plastic wrap/kitchen towel, and let the donuts rise in a warm area for 30-45 minutes.
~Make the cinnamon sugar and frying the donuts~
1. 5 minutes before the donuts have finished proofing, heat up the oil in a large pan/pot. (You can use canola or vegetable or avocado oil). Heat the oil up on medium heat until it reaches 170-180 degrees Celsius. You can also check that your oil is hot enough, by sticking a wooden chopstick in, if tiny bubbles form at the bottom almost immediately after you put the chopstick in the oil, it’s ready for frying!
2. Once the donuts have risen, they should look, slightly puffed. To check if they’re proofed, gently press the dough with your fingers to make a slight indentation, if the indent slowly spring back to about halfway they’re ready to fry. (If it doesn’t spring back at all, the donuts may be under proofed, and if the indent springs back fast and all the way, it may be under proofed and need a bit more time to rise)
3. ~Make the cinnamon sugar~ To a medium sized bowl, add the cinnamon, sugar and chai powder and mix well to combine. Then set aside while you fry the donuts.
4. When the oil is hot enough, gently place a couple donuts in (around 2-3 donuts) at a time, with the baking paper, (don’t crowd the pan too much). After 10-15 seconds, carefully take out the baking paper using metal tongs. Fry the donuts for about 1-2 minutes on each side, and the donuts should be golden brown. Using metal tongs or a metal slotted spoon or a wooden chopstick, (I like to use a chopstick, as it doesn’t deflate the donuts as much). Carefully, remove donuts out from the oil, take them out, and place them on a cooling rack. To remove any excess oil, gently pat them with a paper towel. Continue frying the rest of the donuts in batches.
~Coat the donuts with cinnamon sugar and enjoy!~
1. Let the donuts cool for about 10-15 seconds before coating the donuts. Dip the donuts in the cinnamon sugar while they’re still warm or hot, and then on both sides. (The heat and moisture helps the sugar stick on the donuts better)
2. Best served fresh, and enjoy!














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