Ingredients
Scale
For the Brioche Dough:
- 2 ¼ tsp active dry yeast
- 250g whole milk, lukewarm
- 4 Tbsp (50g) sugar
- 565g all-purpose flour
- 1 tsp salt
- 2 eggs, at room temperature
- 1 tsp vanilla bean paste
- 100g unsalted butter, at room temperature
- Neutral oil for frying
For the Pumpkin Spice Sugar:
- 200g granulated sugar
- 1 ½ tsp pumpkin pie spice
For the Pumpkin Cheesecake Filling:
- 280g pumpkin puree (use 200g reduced in the filling)
- 450g cream cheese, softened
- 100g powdered sugar
- ½ tsp vanilla bean paste
- 1 tsp ground cinnamon
- 1½ tsp pumpkin pie spice
- Pinch of salt
Instructions
- Activate the Yeast: In a small bowl, mix the active dry yeast, lukewarm milk, and 2 tablespoons of sugar. Stir well and let it sit for 10-15 minutes, or until the mixture becomes foamy. This step ensures that the yeast is active and will help the dough rise properly.
- Prepare the Dough: In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour, salt, and remaining 2 tablespoons of sugar. Briefly mix to combine. Add the eggs, vanilla bean paste, and the foamy yeast mixture. Mix on low speed for 2-3 minutes until the dough begins to come together. At this point, the dough may look slightly dry, but don’t worry—it will come together during the next steps.
- Incorporate the Butter: Increase the mixer speed to medium and mix for 5 minutes until the dough becomes soft and smooth. Reduce the speed to low and gradually add the unsalted butter, a little at a time, waiting until each piece is fully incorporated before adding the next. This process should take about 3-4 minutes. Once all the butter is mixed in, increase the speed to medium again and mix for another 5 minutes, until the dough is very soft and smooth.
- First Rise: Transfer the dough to an oiled bowl, cover tightly with plastic wrap, and place it in the fridge for at least 3 hours or up to overnight. You can also let it rise at room temperature if you prefer.
- Shape the Doughnuts: Once the dough has risen, turn it out onto a work surface without using additional flour. Divide the dough into 75g portions and roll each piece into a tight ball, ensuring they are well-sealed at the bottom.
- Second Rise: Place the rolled doughnuts on parchment-lined baking sheets, flattening each one slightly and leaving space between them. Allow the doughnuts to proof for a second time. This can take anywhere from 20 minutes to an hour, depending on the temperature. When gently poked, the dough should spring back slightly.
Notes
Serving Suggestions and Presentation Ideas
Serve these doughnuts fresh on a decorative platter or wooden board for a rustic, holiday-inspired presentation. Sprinkle with extra pumpkin spice sugar for a festive touch, or garnish with a cinnamon stick or a few pumpkin seeds. Pair them with a hot cup of spiced tea, coffee, or hot chocolate for a cozy autumn treat.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dinner