Pumpkin Brioche Donuts with Molten Chocolate Truffle Center

• Vegetarian

• Produce

  • 3/4 tsp Ginger, ground
  • 35 Lindor truffle
  • 1/2 cup Pumpkin puree

• Refrigerated

  • 4 Eggs

• Condiments

  • 2 tbsp Maple syrup

• Baking & Spices

  • 3 1/4 cups All-purpose flour
  • 1 cup Bread flour
  • 1/4 cup Brown sugar, dark packed
  • 3 tsp Cinnamon
  • 3/8 tsp Clove, Ground
  • 1 cup Granulated sugar
  • 1 packet Instant yeast
  • 5/8 tsp Nutmeg
  • 2 tsp Salt

• Dairy

  • 1/4 cup Butter, unsalted
  • 1/2 cup Whole milk

Found on theroadtohoney.com

Description

Ingredients

• 1 cup granulated sugar
• 2 teaspoons cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• For the Pumpkin Brioche Sponge:
• 1/2 cup whole milk, room temperature
• 2 tablespoons maple syrup
• 1 packet instant yeast (about 2.5 teaspoons)
• 1 cup bread flour
• 1/4 cup dark brown sugar, packed
• 2 teaspoons salt
• 1/2 cup pumpkin puree
• 4 eggs
• 3 1/4 cups all purpose flour
• 1 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/8 teaspoon nutmeg
• 1/4 cup unsalted butter, room temperature
• 35-40 Lindor Truffle (I used THESE Pumpkin Spice Truffles)

Directions

• Place all ingredients in a shallow dish. Stir until well combined.
• Store in an airtight container until ready to use.
• Stir the milk & maple syrup together.
• Place in the bowl of a stand mixer fitted with the paddle attachment.
• Sprinkle the yeast on top of the milk & carefully add the flour.
• Mix on low until well combined & smooth.
• Cover the bowl tightly with plastic wrap & allow the sponge to rise at room temperature until it has doubled in size (1-2 hours).
• Cut the butter into 1 inch cubes. Set aside.
• Add the first four ingredients (brown sugar through eggs) to the brioche sponge & mix on low with the paddle attachment until incorporated.
• Switch the paddle attachment out for the hook attachment.
• Add the flour & mix on low until the dough comes together (2-3 minutes).
• Increase the speed to medium low & continue to work the dough until it becomes smooth (about 5 minutes). Stop the mixer every minute & push the dough down off the hook & back into the bowl.
• Reduce the mixer speed to low & slowly add the butter, a little at a time over the course of 3 minutes.
• When the butter begins to blend in, increase the speed to medium high & continue to beat until the dough becomes smooth & shiny (about 5 minutes more). Push the dough down off the hook as needed.
• Coat a large bowl with canola oil & turn the down around in the bowl to lightly coat the dough.
• Place a piece of plastic wrap tightly around the bowl & allow the dough to double in size at room temperature (about 2 hours).
• Once the dough has risen, place it on a lightly floured sheet of parchment paper.
• Roll the dough out until it is 1/2 inch thick.
• Cut out a 2 1/2 inch round using a biscuit or cookie cutter. Alternatively you could use a glass that is roughly 2 1/2 inches and trace it with a knife to cut out the round.
• Place a truffle in the center of each round & wrap the dough around it.
• Pinch the seams to seal the chocolate in the center.
• Place the donuts on a parchment paper lined baking sheet & loosely cover them with a damp paper towel.
• Allow the donuts to rise for an hour.
• Heat 2 to 3-inches of oil in a heavy, high-sided pot over medium heat until the oil reaches 350 degrees F.
• Working in batches of 3, drop the doughnuts into the oil & fry until they float.
• Turn the doughnuts over in the oil & continue cooking. Cook the doughnuts, until they are uniformly golden.
• Transfer fried donuts to a plate lined with paper towels to drain.
• While the donut is still warm, roll it in the Pumpkin Pie Spice Sugar (about a 30 seconds-1 minute after placing on paper towel) until it is evenly coated.
• Best eaten the day they are made. I prefer mine after then have cooled slightly as the molten center thickens up a bit.