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Pumpkin Custard Donuts

Servings 16


For the custard

  • 112 g Granulated sugar
  • 35 g Plain flour
  • 25 g Cornflour
  • 1/4 tsp Nutmeg
  • 1/4 tsp Allspice
  • 1 tsp Cinnamon
  • 450 ml Whole milk
  • 2 tsp Vanilla extract
  • 6 Egg yolks
  • 165 g Pumpkin puree

For the donuts

  • 75 g Butter
  • 150 ml Semi skimmed milk
  • 425 g Plain flour
  • 2 tsp Dried yeast
  • 50 g + 1 tbsp Caster sugar
  • 2 Eggs large
  • 1/2 tsp Salt

For the icing

  • 100 g Icing sugar
  • 1/4 tsp Cinnamon

For frying

  • 1 litre Vegetable Oil


  1. Start by making the custard. In a bowl weigh out the granulated sugar, plain flour, cornflour, cinnamon, nutmeg and all spice

  2. In a pan warm the whole milk and vanilla extract on a low-medium heat until it steams
  3. Whisk up the egg yolks and pumpkin puree
  4. Sieve the flour mixture into the pumpkin mixture and whisk to make sure there are no lumps. Pour in half the warmed milk, whisking as you pour
  5. Then pour the mixture back into the pan with the rest of the milk and heat it for about 4 minutes, continuously whisking, until it thickens
  6. Once thick, put it in a bowl and cover with cling film. Make sure the cling film is pressed right against the custard, so a 'skin' doesn't form. Put it in the fridge to cool down completely
  7. To make the dough warm the semi skimmed milk and butter in a pan. Leave it to cool until tepid, and add the dried yeast and the 1 tbsp caster sugar. Leave it for 10 minutes, covered with a lid. Then mix in the eggs
  8. Weigh out the plain flour and mix in the salt and 50g of the caster sugar

  9. Make a well in the flour and pour the wet mixture in
  10. Form a rough dough and knead it for 10 minutes. It will be sticky so flour your hands and work surface
  11. Place the dough into an oiled bowl, cover it and put it in a warm place for 2 hours, it will double in size
  12. Split the dough up into 16 equal pieces and roll them into balls, put them onto lined and floured baking trays
  13. Cover them with loose cling film and tea towels and leave them in warm place for 1 hour 30 minutes
  14. Pour the vegetable oil into a large pan with a food thermometer attached. Heat it slowly until it reaches 350F/180C
  15. Gently place two of the donuts at time in the oil and fry for about 1 minute per side until dark golden brown
  16. Fish them out with a slotted spoon and put them on kitchen towel to cool down
  17. Use a piping bag fitted with a nozzle to fill the donuts with the custard once they are completely cool. Punched a hole in the side with the nozzle and fill until the custard resists or starts to come out
  18. Mix the icing sugar and cinnamon with enough water to make a smooth paste and drizzle over the donuts