Transform your afternoon cup of chai into a fluffy donut by infusing the water that the yeast proofs in with tea and adding some extra cinnamon and cardamom to the dry ingredients. The spiced donut is filled with spiced pumpkin buttercream for extra holiday flair.
What to buy: Kosher-keepers can substitute almond milk and nondairy margarine for the milk and butter if serving the donuts after a meat meal.
Special equipment: You will need a 2-1/2-inch round cutter to stamp out the dough rounds.
You will also need a candy/fat thermometer for frying the donuts, as well as a 12- to 18-inch pastry bag fitted with a 1/4-inch round tip to fill them.
Game plan: The dough can be made in a stand mixer fitted with a hook attachment if you prefer. Place the yeast and sugar in the stand mixer bowl and proceed with the recipe, mixing at medium speed until the dough comes together and forms a ball that is smooth, shiny, and elastic, about 5 minutes.
When deep-frying the donuts, make sure the oil stays at a constant temperature, adjusting your stove’s heat as necessary.
This recipe was featured as part of our Jelly Donuts Reinvented: Creative Sufganiyot for Hanukkah. Check out all the best of pumpkins on Chowhound too.
For the buttercream filling:
by Amy Schulman | Calum Franklin is a wizard with pies. The self-proclaimed pastry deviant knows how to weave together...