Introduction: Gluten-free Chocolate Filled Pumpkin Donuts
Fluffy and pumpkin spiced brioche donuts filled with smooth chocolate. These fellas will make you beg for more!
Step 1: INGREDIENTS:
FOR THE ROLLS:
- 2 teaspoons (7 g) active dry yeast
- 1 tablespoon + 2 teaspoons (20 g) granulated sugar
- 3/4 cup + 2 tablespoons + 1 3/4 teaspoons (230 g) warm water
- 3 3/4 cup + 1 tablespoon (535 g) Cup4Cup flour
- 1 teaspoon kosher salt
- 3.5 ounces (100 g) unsalted butter, melted and cooled
- 1/4 cup (80 g) honey2 large eggs + 1 yolk, room temperature
- 1/4 cup pumpkin puree
- 1 teaspoon orange zest
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon fresh ginger, grated
FOR THE FILLING:
- 1/2 cup semi-sweet chocolate chips
- 1/3 cup Barney Butter vanilla+espresso almond butter
Step 2: DIRECTIONS:
- In a small bowl, combine the yeast with the sugar and warm water to activate the yeast. Allow it to sit in a warm area until the yeast mixture is foaming and bubbly, about 5-10 minutes.
- Combine the flour, spices, and salt in the bowl of a stand mixer fitted with a paddle attachment.
- In a separate bowl, whisk together the melted butter, honey, eggs, pumpkin puree and the yeast mixture.
- With the stand mixer on low speed, slowly pour the egg mixture into the flour mixture. Increase the speed to medium to fully incorporate the egg mixture into the flour mixture. Continue to mix the dough for another 5 minutes on medium speed. The dough should be silky and not stiff like regular bread dough.
- Remove the bowl from the stand mixer. Cover the bowl tightly with plastic wrap. Place the bowl in a warm area and let the dough rise until it roughly doubles in size, about 1 hour.
- Unwrap the bowl, punch down the dough, and wrap again tightly with plastic wrap. Place the bowl in the refrigerator for at least 2 hours. (Note: when punching the dough, you may lightly flour your hands to prevent sticking.)
- While dough rest in the fridge, make the chocolate filling. Combine chocolate and almond butter, and melt until smooth. Place chocolate filling in the fridge.
- Remove the dough from the refrigerator. In a well-floured slipat, knead the dough as gentle as possible. I always use a silicone spatula.
- 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 teaspoon of the chocolate-almond butter 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 25 minutes. 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 cinnamon Sugar (about a 30 seconds-1 minute after placing on a paper towel) until it is evenly coated.
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