We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Eggnog Cream-Filled Pumpkin Doughnuts
Holiday 2012
With one bite of these tender, cakey, cream filled doughnuts you’ll forget the store-bought ones even exist. Even guests who usually eschew deep-fried foods will be lurking for seconds. They are best cooked and eaten within a few hours, so plan your dinner party accordingly to allow yourself time to cook and fill these shortly before serving. The eggnog cream can be made a day ahead so it’s ready to fill the doughnuts as soon as they’re cool enough—then look out! They’ll disappear before your eyes. Be sure to use a deep-fry thermometer, preferably a digital one, to monitor the oil temperature and make sure the doughnuts cook through and don’t become greasy.
Makes 12
DOUGHNUTS
2½ cups (625 mL) all-purpose flour
2 tsp (10 mL) baking powder
1 tsp (5 mL) ground cinnamon
½ tsp (2 mL) salt
½ tsp (2 mL) baking soda
2/3 cup (150 mL) granulated sugar
2 eggs, at room temperature
¾ cup (175 mL) canned unsweetened pure pumpkin purée
1/3 cup (80 mL) whipping cream
10 to 12 cups (2.5 to 3 L) canola oil
EGGNOG CUSTARD
1 cup (250 mL) milk
½ cup (125 mL) whipping cream
½ cup (125 mL) granulated sugar
6 egg yolks
¼ cup (60 mL) all-purpose flour
½ tsp (2 mL) freshly grated nutmeg
2 tbsp (30 mL) dark rum or brandy
½ tsp (2 mL) vanilla extract
SUGAR COATING
¼ cup (60 mL) granulated sugar
½ tsp (2 mL) ground cinnamon
½ tsp (2 mL) freshly grated nutmeg
1 To make doughnuts, whisk together flour, baking powder, cinnamon, salt and baking soda in a large bowl. In another bowl, whisk together sugar, eggs, pumpkin and cream until well blended. Pour over dry ingredients and stir to make a soft dough. Cover and refrigerate for at least 1 hour, until chilled or for up to 4 hours.
2 For eggnog custard, heat milk and cream in a heavy saucepan over medium heat until bubbles form around the edge. Whisk together sugar and egg yolks in a heatproof bowl until well blended. Whisk in flour. Gradually pour hot milk mixture into egg mixture while whisking constantly. Return to pan and cook over medium-low heat, whisking constantly, for about 3 minutes or until thick and just starting to bubble. Pour into a clean shallow bowl and whisk in nutmeg, rum and vanilla. Place plastic wrap directly on surface to prevent a skin from forming and refrigerate for at least 1 hour, until chilled, or for up to 1 day.
3 Place canola oil in a large deep pot or a deep fryer (it should be 2 to 3 inches (5 to 8 cm) deep, but fill the pot no more than half-full). Heat over medium-high heat to 360° to 370°F (185° to 188°C).
4 Line a large baking sheet with 2 layers of paper towel. Place a cooling rack on another baking sheet.
5 For sugar coating, combine sugar, cinnamon and nutmeg in a shallow dish.
6 Dust a third baking sheet or tray with flour. Turn dough out onto a floured surface and roll out to slightly thicker than ¼ inch (5 mm), dusting as necessary to prevent sticking. Using a 3½-inch (9-cm) round cutter dipped in flour, cut 12 doughnuts (re-roll scraps, if desired, but these doughnuts won’t be quite as tender). Place on floured baking sheet.
7 Carefully place 2 to 3 doughnuts at a time into hot oil and fry for about 1½ minutes or until puffed and bottoms are deep golden brown. Carefully flip over and fry for about 1 minute longer or second side is deep golden brown. Using a slotted spoon, remove from oil and place on paper-towel-lined baking sheet.Repeat with remaining doughnuts, adjusting heat as necessary to maintain temperature.
8 Dip hot doughnuts into sugar coating. Place on cooling rack and let cool completely.
9 Spoon eggnog custard into a pastry bag fitted with a medium-size tip. Poke a small hole into the side of each doughnut with a chopstick or other thin utensil and move back and forth to create a small pocket in the centre of the doughnut. Insert tip of bag into hole and gently squeeze to fill doughnut. (Alternatively, cut doughnuts almost in half crosswise and spread eggnog custard on bottom, then sandwich with tops). Serve immediately.
Makes 12
