Pumpkin Cream Donut



For the dough
  • 1.5 cups of water (warm)
  • 1 teaspoon of cream
  • 1 teaspoon of granulated sugar
  • 1 packet of instant yeast
  • 3.5 cups flour
For the pumpkin filling
  • 1.5 cups pumpkin (Boiled)
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 1 tablespoon of butter
  • 2-3 tablespoons of granulated sugar
  • 1 cup of walnuts
For the top
  • 1 egg yolk
  • 1 tablespoon of granulated sugar
  • Tahini

Mix warm water, yeast and 1 teaspoon of granulated sugar in a bowl and let it activate for 10 minutes. Add the cream and granulated sugar to the yeast mixture and mix.
Then add the flour and start kneading. Knead until you get a soft and smooth dough. Cover with cling film and rest for 30 minutes in a warm environment.
While the dough is resting, prepare the stuffing. Take the necessary pumpkin, granulated sugar, spices and butter in a deep bowl and puree them with the help of a blender.
Fermented dough 0,39 inc. Thickly roll it, spread it with the pumpkin mortar you prepared and sprinkle it with walnuts and wrap it in a roll. Cut the roll you have prepared into slices when it is 3 fingers thick and place it in the muffin molds that you have greased with butter.
Brush them with egg yolk and sprinkle with granulated sugar and bake in a preheated oven at 352 degrees for about 25 minutes until the top is browned and the sugars are caramelized. Remove from the oven and serve with tahini on top.


 

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