Pumpkin Crème Brulee Doughnuts
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
40 mins
-
Cook Time
40 mins
-
Cool Time
1 hr
-
Servings
40
-
Calories
81 kcal
Pumpkin Crème Brulee Doughnuts
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
pumpkin pudding
- 1 cup whole milk
- ½ cup light brown sugar
- 2 tablespoons cornstarch
- 1 egg, lightly beaten
- ⅔ cup pumpkin puree
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
doughnuts
- 1 tablespoon vegetable shortening
- ½ cup sugar
- 1 egg yolk
- 1 ¾ cup plus 2 tablespoons all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup whole milk
- peanut oil (or a 50/50 peanut and vegetable oil blend)
- ¼ cup honey
- 1 cup turbinado sugar
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Instructions
- Fill a deep skillet with 2 inches of oil and preheat to 350°F.
- For Pudding: Place milk, sugar and cornstarch in a saucepan. Stir over medium heat and bring to a simmer. Once mixture has thickened, quickly whisk ⅓ cup of the mixture into the lightly beaten egg, then whisk the mixture back into the saucepan. Lower heat to low and cook for 2 to 3 minutes until mixture is thick enough to coat the back of a spoon.
- Remove the mixture from the heat and stir in the remaining ingredients. Place mixture over an ice bath and allow pudding to cool completely, about 1 hour. Refrigerate until ready to use.
- For Doughnuts: Whisk together the shortening, sugar and egg yolk until well combined.
- In another bowl sift together the flour, baking powder, salt, and cinnamon Alternate adding the flour mixture and milk to the yolk mixture until dough has just formed.
- In another bowl sift together the flour, baking powder, salt, and cinnamon Alternate adding the flour mixture and milk to the yolk mixture until dough has just formed.
- Turn dough onto a clean surface and knead until smooth, 3 to 5 minutes.Lightly flour the surface and roll dough until ½ inch thick. Use a 2 inch circle cutter to cut out doughnuts.
- Carefully drop 4 to 5 doughnuts at a time into the oil and fry for 1 ½ to 2 minutes, flipping the doughnuts after a minute.
- Drain on paper towels and repeat until all the doughnuts have been made. (at this time you can re-roll the scraps to make more doughnuts).
- To assemble: Scoop Pudding into a piping bag fitting with a small piping tip. Insert the piping tip into the side of each doughnut and fill with about 1 tablespoon of pudding. Repeat until all doughnuts have been filled.
- Spread sugar onto a flat plate or baking sheet, in a thin layer. Brush the tops of each doughnut with a thin layer of honey then press into the turbinado sugar.
- Carefully brulee the tops of each doughnut, cool and serve.
Notes
- *Makes 36 to 40
Nutrition Information
Show Details
Calories
81kcal
(4%)
Carbohydrates
17g
(6%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Cholesterol
10mg
(3%)
Sodium
83mg
(3%)
Potassium
34mg
(1%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Vitamin A
663IU
(13%)
Vitamin C
1mg
(1%)
Calcium
35mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 40Serving
Amount Per Serving
Calories 81 kcal
% Daily Value*
| Calories | 81kcal | 4% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 10mg | 3% |
| Sodium | 83mg | 3% |
| Potassium | 34mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 663IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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