Thanksgiving Doughnuts

DOUGHNUTS

1. In a small bowl, combine the yeast, milk and 2 Tbsp of the sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy.
2. In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, and remaining 2 Tbsp sugar. Mix briefly to combine. Add the eggs, vanilla, and foamy yeast mixture to the bowl. Mix on low for 2-3 minutes, until the dough is starting to come together. It may look slightly dry but do not worry - it will mix together nicely in the next steps. Increase the mixer speed to medium, and mix for another 5 minutes, until the dough is soft and smooth.
3. Reduce the mixer speed to low, and add the butter a little at a time, waiting until it is fully incorporated into the dough before adding the next piece. This process should take 3-4 minutes. Once the butter is fully incorporated, increase the mixer speed to medium, and mix for a further 5 minutes, until the dough is very soft and smooth.
4. Transfer to an oiled bowl, and cover tightly with plastic wrap. Place in the fridge for a minimum of 3 hours and up to overnight. Alternatively the first rise can be done at room temperature.
5. Line two baking sheets with parchment paper. Turn the dough out onto work surface (try not to use flour if you can). Divide into 75g portions. Roll each portion into a tight ball, making sure that they are well sealed on the bottom
6. Place the rolled doughnuts on the baking sheets, flattening each one slightly, leaving adequate space between.
7. Leave the doughnuts to proof for a second time. This rise time will depend on the weather and the temperature of your starting dough so will take anywhere between 20 minutes to an hour. When you poke them lightly with your finger, it should leave a small indentation that springs back.
8. While the doughnuts are proofing, heat neutral oil in a large heavy-bottomed pot (cast iron works great). Heat the oil to 350°f / 180°c. Place a wire rack over a baking sheet lined with parchment paper.
9. Once the oil has come to temperature, test it with a few scraps of dough. Gently lower the doughnuts, two at a time, into the hot oil. Cook for 3 minutes on one side and then flip again, and cook for a further 3 minutes, until golden brown. Remove from the oil using a slotted spoon and place on a cooling rack.
10. Allow to cool for 30 seconds before tossing in the sugar. Repeat the process with the rest of the doughnuts. Once the doughnuts are totally cool, poke a hole in them using a chopstick, and widen the hole using your finger.

PUMPKIN SPICE SUGAR

1. Combine all ingredients in a bowl. Have ready for when frying the doughnuts.

PUMPKIN CHEESECAKE FILLING

1. Place the pumpkin into a medium saucepan. Cook over medium heat, stirring constantly, for 4-5 minutes until reduced slightly. Set aside to cool, and then measure out 200g of reduced pumpkin.
2. Place the reduced pumpkin along with all other ingredients in a medium bowl. Stir to incorporate with a rubber spatula, then switch to a whisk and whip until well incorporated. (If you like you can bang everything into a stand mixer fitted with the whisk attachment and mix until combined).

ASSEMBLY

1. Transfer the pumpkin cheesecake filling into a piping bag fitted with a round attachment. Fill each doughnut with pumpkin cheesecake filling, finishing with a little blob on the top. 

Doughnuts are best eaten on the day that they are made.

CHOCOLATE PUDDING FILLING

In a medium saucepan, combine the milk, heavy cream, and dark chocolate. Warm over medium heat until it is just shy of a simmer.

Meanwhile, whisk together the sugar and corn starch in a medium bowl, then add the espresso powder and yolks, and mix to combine. 

Pour the warm milk mixture into the egg yolk mixture, whisking constantly, then transfer back into the saucepan and place over a low heat. Stir constantly with a whisk until the mixture has become very thick and has come to the first boil, which is large bubbles in the middle of the saucepan. 

Remove from the heat and add the vanilla and butter, and mix until combined. Transfer to an airtight container and press a piece of plastic wrap directly against the surface. Allow to chill completely.

DOUGHNUTS

1. In a small bowl, combine the yeast, milk and 2 Tbsp of the sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy.
2. In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, and remaining 2 Tbsp sugar. Mix briefly to combine. Add the eggs, vanilla, and foamy yeast mixture to the bowl. Mix on low for 2-3 minutes, until the dough is starting to come together. It may look slightly dry but do not worry - it will mix together nicely in the next steps. Increase the mixer speed to medium, and mix for another 5 minutes, until the dough is soft and smooth.
3. Reduce the mixer speed to low, and add the butter a little at a time, waiting until it is fully incorporated into the dough before adding the next piece. This process should take 3-4 minutes. Once the butter is fully incorporated, increase the mixer speed to medium, and mix for a further 5 minutes, until the dough is very soft and smooth.
4. Transfer to an oiled bowl, and cover tightly with plastic wrap. Place in the fridge for a minimum of 3 hours and up to overnight. Alternatively the first rise can be done at room temperature.
5. Line two baking sheets with parchment paper. Turn the dough out onto work surface (try not to use flour if you can). Divide into 75g portions. Roll each portion into a tight ball, making sure that they are well sealed on the bottom
6. Place the rolled doughnuts on the baking sheets, flattening each one slightly, leaving adequate space between.
7. Leave the doughnuts to proof for a second time. This rise time will depend on the weather and the temperature of your starting dough so will take anywhere between 20 minutes to an hour. When you poke them lightly with your finger, it should leave a small indentation that springs back.
8. While the doughnuts are proofing, heat neutral oil in a large heavy-bottomed pot (cast iron works great). Heat the oil to 350°f / 180°c. Place a wire rack over a baking sheet lined with parchment paper.
9. Once the oil has come to temperature, test it with a few scraps of dough. Gently lower the doughnuts, two at a time, into the hot oil. Cook for 3 minutes on one side and then flip again, and cook for a further 3 minutes, until golden brown. Remove from the oil using a slotted spoon and place on a cooling rack.
10. Allow to cool for 30 seconds before tossing in the sugar. Repeat the process with the rest of the doughnuts. Once the doughnuts are totally cool, poke a hole in them using a chopstick, and widen the hole using your finger.

ASSEMBLY

1. Transfer the pudding to a piping bag fitted with a round piping tip. Pipe chocolate pudding into each doughnut until you feel it fill, then finish with a dab of pudding on the top of each doughnut.

Doughnuts are best eaten on the day that they are made.

SPICED APPLE PIE FILLING

1. In a medium saucepan, melt the butter then add the apples, brown sugar, vanilla, salt, and spices. Cook until the apples are just starting to soften. Combine the sugar and flour in a small bowl, then add to the apples. Cook, stirring constantly, until thickened. Transfer to an airtight container and allow to cool completely.

VANILLA BEAN PASTRY CREAM

1. In a large bowl, whisk together the yolks, sugar and cornflour in a bowl.
2. In a medium pot, warm the milk and vanilla paste until there is movement just around the edges of the milk - do not bring it to the boil.
3. Remove the milk from the heat, and, whisking constantly, add half of the milk mixture into the egg and cornflour mixture to temper the egg yolks. Whisk briskly for 30 seconds. Transfer the milk-yolk mixture back to the pot, and return to a medium heat. Whisk constantly until very thick.
4. Remove from the heat and whisk in the butter, mixing well until totally combined. Allow to stand for 5-10 minutes, whisking occasionally. Transfer to an airtight container, pressing a piece of plastic wrap against the surface of the custard, and allow to cool completely.

DOUGHNUTS

1. In a small bowl, combine the yeast, milk and 2 Tbsp of the sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy.
2. In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, and remaining 2 Tbsp sugar. Mix briefly to combine. Add the eggs, vanilla, and foamy yeast mixture to the bowl. Mix on low for 2-3 minutes, until the dough is starting to come together. It may look slightly dry but do not worry - it will mix together nicely in the next steps. Increase the mixer speed to medium, and mix for another 5 minutes, until the dough is soft and smooth.
3. Reduce the mixer speed to low, and add the butter a little at a time, waiting until it is fully incorporated into the dough before adding the next piece. This process should take 3-4 minutes. Once the butter is fully incorporated, increase the mixer speed to medium, and mix for a further 5 minutes, until the dough is very soft and smooth.
4. Transfer to an oiled bowl, and cover tightly with plastic wrap. Place in the fridge for a minimum of 3 hours and up to overnight. Alternatively the first rise can be done at room temperature.
5. Line two baking sheets with parchment paper. Turn the dough out onto work surface (try not to use flour if you can). Divide into 75g portions. Roll each portion into a tight ball, making sure that they are well sealed on the bottom
6. Place the rolled doughnuts on the baking sheets, flattening each one slightly, leaving adequate space between.
7. Leave the doughnuts to proof for a second time. This rise time will depend on the weather and the temperature of your starting dough so will take anywhere between 20 minutes to an hour. When you poke them lightly with your finger, it should leave a small indentation that springs back.
8. While the doughnuts are proofing, heat neutral oil in a large heavy-bottomed pot (cast iron works great). Heat the oil to 350°f / 180°c. Place a wire rack over a baking sheet lined with parchment paper.
9. Once the oil has come to temperature, test it with a few scraps of dough. Gently lower the doughnuts, two at a time, into the hot oil. Cook for 3 minutes on one side and then flip again, and cook for a further 3 minutes, until golden brown. Remove from the oil using a slotted spoon and place on a cooling rack.
10. Allow to cool for 30 seconds before tossing in the sugar. Repeat the process with the rest of the doughnuts. Once the doughnuts are totally cool, poke a hole in them using a chopstick, and widen the hole using your finger.

ASSEMBLY

1. Place the apple filling and pastry cream into piping bags either fitted with a round tip or with the end snipped off (end snipped will be easier for apple pie filling).
2. Pipe apple pie filling into each doughnut, followed by the pastry cream, finishing with a little blob of pastry cream on the top. 

Doughnuts are best eaten the day that they are made.

DOUGHNUTS

1. In a small bowl, combine the yeast, milk and 2 Tbsp of the sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy.
2. In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, and remaining 2 Tbsp sugar. Mix briefly to combine. Add the eggs, vanilla, and foamy yeast mixture to the bowl. Mix on low for 2-3 minutes, until the dough is starting to come together. It may look slightly dry but do not worry - it will mix together nicely in the next steps. Increase the mixer speed to medium, and mix for another 5 minutes, until the dough is soft and smooth.
3. Reduce the mixer speed to low, and add the butter a little at a time, waiting until it is fully incorporated into the dough before adding the next piece. This process should take 3-4 minutes. Once the butter is fully incorporated, increase the mixer speed to medium, and mix for a further 5 minutes, until the dough is very soft and smooth.
4. Transfer to an oiled bowl, and cover tightly with plastic wrap. Place in the fridge for a minimum of 3 hours and up to overnight. Alternatively the first rise can be done at room temperature.
5. Line two baking sheets with parchment paper. Turn the dough out onto a well floured surface. Roll the dough out to about ½” (1.2cm) thick. Using a circle cutter (we used a 2 ½” circle), cut out circles of dough and place on the prepared baking sheets, leaving room between.
6. Cut holes from the middles of the circles using a 1” circle cutter. Place the doughnut holes on the sheet to proof alongside the doughnuts.
7. Lightly cover the baking sheets with plastic wrap, and leave the doughnuts to proof for a further 30 minutes (you may need to increase this time if you have done the first rise overnight). They should rise and become a little puffy - when you poke them lightly with your finger, it should leave a small indentation that springs back.
8. In the last 20 minutes of the doughnuts proofing, heat the oil in a large heavy-bottomed pot (cast iron works great). Heat the oil to 350°f / 180°c.
9. Once the oil has come to temperature, test it with a few scraps of dough. Gently lower the doughnuts, two at a time, into the hot oil. Cook for 1 ½ minutes on each side until golden brown. Remove from the oil using a slotted spoon and place on a cooling rack placed over a baking sheet. Allow to cool while you repeat the frying process with the rest of the doughnuts.

GLAZE

1. Place the apple cider in a small saucepan. Bring to a boil and then reduce the heat to a simmer, and cook, stirring occasionally, until you are left with 45g cider (I find the best way to measure this is to put a bowl on the scale and pour the cider into that, check the weight, then reduce more if needed). Check after 5 minutes, then continue to reduce until it is 45g in weight. Set aside to cool. 
2. In a medium bowl, combine the reduced cider, powdered sugar, and heavy cream, and mix well to combine. Adjust to create the desired consistency - add a little more cream if it is too thick, and a little powdered sugar if it is too thin. Test a doughnut to check the consistency to make sure it isn't too runny. 
3. Dip each doughnut into the glaze and place onto a wire rack. Sprinkle immediately with cinnamon and then leave to set. 

Best eaten on the day that they are made.

CANDIED PECANS

1. Preheat the oven to 350°f / 180°c. Spread the pecan halves out on a baking sheet, and toast for 8-10 minutes or until golden brown (you can snap one open to check they are toasted throughout). Leave to cool.
2. Line a small baking sheet with a silicone baking mat or some parchment paper. In a medium saucepan over medium heat, combine the sugar, butter, and salt.
3. Add the toasted pecan halves and cook, stirring frequently and adjusting the heat as necessary, until the sugar has melted and the nuts are evenly coated in the sugar mixture. Tip out onto the prepared baking sheet and spread the nuts out with a spatula so they aren’t clumped together.

DOUGHNUTS

1. In a small bowl, combine the yeast, milk and 2 Tbsp of the sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy.
2. In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, and remaining 2 Tbsp sugar. Mix briefly to combine. Add the eggs, vanilla, and foamy yeast mixture to the bowl. Mix on low for 2-3 minutes, until the dough is starting to come together. It may look slightly dry but do not worry - it will mix together nicely in the next steps. Increase the mixer speed to medium, and mix for another 5 minutes, until the dough is soft and smooth.
3. Reduce the mixer speed to low, and add the butter a little at a time, waiting until it is fully incorporated into the dough before adding the next piece. This process should take 3-4 minutes. Once the butter is fully incorporated, increase the mixer speed to medium, and mix for a further 5 minutes, until the dough is very soft and smooth.
4. Transfer to an oiled bowl, and cover tightly with plastic wrap. Place in the fridge for a minimum of 3 hours and up to overnight. Alternatively the first rise can be done at room temperature.
5. Line two baking sheets with parchment paper. Turn the dough out onto a well floured surface. Roll the dough out to about ½” (1.2cm) thick. Using a circle cutter (we used a 3 ¼” circle), cut out circles of dough and place on the prepared baking sheets, leaving room between.
6. Cut holes from the middles of the circles using a 1” circle cutter. Place the doughnut holes on the sheet to proof alongside the doughnuts.
7. Lightly cover the baking sheets with plastic wrap, and leave the doughnuts to proof for a further 30 minutes (you may need to increase this time if you have done the first rise overnight). They should rise and become a little puffy - when you poke them lightly with your finger, it should leave a small indentation that springs back.
8. In the last 20 minutes of the doughnuts proofing, heat the oil in a large heavy-bottomed pot (cast iron works great). Heat the oil to 350°f / 180°c.
9. Once the oil has come to temperature, test it with a few scraps of dough. Gently lower the doughnuts, two at a time, into the hot oil. Cook for 1 ½ minutes on each side until golden brown. Remove from the oil using a slotted spoon and place on a cooling rack placed over a baking sheet. Allow to cool while you repeat the frying process with the rest of the doughnuts.

GLAZE

1. Combine all ingredients in a small bowl. Adjust for consistency with more powdered sugar or cream as needed.
2. Dip each doughnut into the glaze and place onto a wire rack. Top with a candied Pecan.

Doughnuts are best eaten on the day that they are made.