Pumpkin and Nutella Doughnuts
Pumpkin and Nutella Doughnuts: pumpkin spiced doughnuts with a Nutella filling!
Hello bakers! Autumn/Fall is approaching and I am so excited to start sharing autumn inspired bakes. I love baking with pumpkin, I’ve had the canned purée ready for months! I always use canned pumpkin purée for my baking as making it from scratch is very time consuming. I’ve tried making it at home and it’s always a little watery as well. Not great for baking! I buy my canned pumpkin from Amazon and the variety I buy is pure pumpkin purée not a pumpkin pie filling.
I was inspired by a BBC Good Food recipe for pumpkin cinnamon rolls and decided to go one step further. Pumpkin Doughnuts! Pumpkin purée in the dough with spices is incredibly delicious. The colour of the dough is amazing. The pumpkin colours it an autumnal orange which is delicious! The addition of pumpkin purée to the dough does mean it takes longer to prove (rise) so patience is needed for this recipe. I’ve used pumpkin pie spices from Steenbergs, I would highly recommended them. The mix smells and tastes incredible in baked goods.
Making doughnuts at home is one of my favourite things to do. Seeing them rise when frying and turn into the doughnuts we all know and love is so satisfying! I used a deep fat fryer to fry my doughnuts and I find this is much safer so I’d highly recommend getting one. You can fry them in a pan full of oil, however in my opinion it’s not always safe and can be hard to maintain the correct temperature.
When I was thinking about the filling for these yummy pumpkin doughnuts I thought it had to be chocolate. I did initially think about chocolate ganache or chocolate custard. Then Nutella popped into my head and that was it. Nutella goes so well with pumpkin and spices, trust me on this. Using Nutella means there’s no extra steps to make a filling either, just open a jar!! Win win really.
I absolutely LOVE this recipe and cannot wait to share more autumn inspired bakes with you all.
Not quite ready for Pumpkin and Nutella Doughnuts?
Pumpkin and Nutella Doughnuts
- Deep fat fryer
- 500 g Strong white bread flour
- 7 g Fast action dried yeast
- 7 g Salt
- 2 tsp Pumpkin pie spice mix (I used Steenbergs)
- 250 ml Milk
- 25 g Unsalted butter
- 200 g Pumpkin purée (I used canned purée)
- 1 Tbsp Light brown sugar
For the filling/ coating
- 150 g Nutella (maybe more if you’re generous with your filling)
- 150 g Caster sugar
- 1 tsp Pumpkin pie spice mix
- To make the dough; warm the milk gently until body temperature. You should be able to dip your finger in without burning yourself. Add the butter to the warm milk and stir to melt.
- Add the pumpkin purée, 2tsp pumpkin pie spice mix and the light brown sugar to the milk mix. Stir to combine.
- Add the flour into a large bowl or stand mixer. Add the yeast to one side of the bowl and the salt to the other.
- Pour in half the milk pumpkin mix and start to bring together by hand or using the dough hook on a stand mixer. Slowly add the remaining liquid. You may not need it all, the dough will be sticky but shouldn’t be gloopy or too wet.
- Once the liquid has been added knead the dough by hand or in a stand mixer. By hand, flour the work surface and knead for 10 minutes. In a stand mixer, mix for 5 to 10 minutes.
- The dough has been kneaded enough when if you gently press your thumb into the dough it starts to spring back. The dough should be less sticky and shiny now.
- Place the dough into a large bowl, cover with cling film and leave to prove in a warm place for at least 90 minutes. Keep an eye on it, when it’s doubled in size it’s ready.
- Remove the dough from the bowl and knock some of the air out of it. Roll into a sausage and cut into 12 pieces.
- Shape each piece into a ball and place on a baking sheet, leave space between each ball. You will need 2 baking trays. Cover the dough balls with a damp tea towel and allow to prove for 30 minutes. The balls will have almost doubled in size.
- Heat the oil in the deep fat fryer to 160C.
- Fry 2 doughnuts at a time for 2 and a half minutes each side. Be careful of the hot oil when flipping them over.
- Add the caster sugar and spices to a shallow bowl and mix.
- Once fried place the doughnuts straight into the caster sugar mix. Coat fully in the sugar. Place onto a baking rack to cool.
- Continue until you have fried all the doughnuts.
- Fill a piping bag with the Nutella. Make a small incision with a sharp knife in each doughnut, this is usually on the side. Insert the piping bag into the pre cut hole and squeeze some Nutella in. Fill all the doughnuts.
- The doughnuts are best eaten on the day they’re made. If eating the day after warm in the microwave for 10 seconds to soften slightly.
Find me on:
Instagram : @BeckyAnneBakes
© BeckyAnneBakes 2020 Unauthorized use and/or duplication of any of the photos, written content or recipe guides on this blog will mean you are breaking copyright laws. Please do not use my photos without prior permission. If you want to republish a recipe, please re-write it in your own words and credit me, or link back to this post for the recipe.