nutella stuffed pumpkin shaped donuts 🎃🍫 these were SO soft and soo perfect recipe: makes 12 dough: 1 cup warm milk (240g) 1 tbsp active dry yeast (10g) ⅓ cup granulated sugar (65g), divided 2 large eggs (100g) ⅓ cup butter, melted (76g) 1 tbsp vanilla bean paste 3½–4 cups bread flour (420–480g), added as needed 1 tsp salt 1 tbsp cinnamon add warm milk, yeast & 1 tbsp sugar to a bowl and let sit 5–10 min until foamy. melt the butter, then add it to the bowl with the remaining sugar, eggs & vanilla. gradually mix in flour, salt & cinnamon until a soft dough forms. knead until smooth & elastic. the dough will be soft and slightly tacky ( also don’t keep adding flour! use a little olive oil on your hands/work surface if needed. & i like to slap & fold the dough against the counter until it comes together into a smooth ball. ) place dough in an oiled bowl, cover with plastic wrap & a towel and let rise somewhere warm until doubled in size, about 1 hour. don’t overproof! punch down the dough & divide into 12 equal balls. for the pumpkin shape, cut 4 pieces of food-safe cotton or baking twine, each long enough to wrap around a dough ball. arrange the strings in a snowflake pattern by laying one vertically, one horizontally, and two diagonally across the center. place each dough ball faced down in the center of the strings. bring the strings up around the dough to create 8 sections, then tie them together at the top with a loose double knot. don’t pull the strings too tightly bc the dough needs room to puff up. if the dough has already risen a lot, tie them slightly tighter so the pumpkin shape holds. cover the shaped dough balls and let them proof somewhere warm for 20–30 min, until puffy. to fry, heat neutral oil to 350°F (175°C) in a deep pot. fry the donuts in batches, turning occasionally, until evenly golden brown and cooked through, about 2-3 min per side. transfer to a wire rack to drain. let cool slightly, then carefully cut and remove the twine from the top of each donut. for the cinnamon sugar coating, mix 1 cup granulated sugar with 2–3 tbsp cinnamon, then toss them in the cinnamon sugar while still warm. fill a piping bag with nutella. poke a hole in the top of each donut and pipe in nutella until filled. finish each pumpkin with a small pretzel stick for the stem. serve warm :) & enjoyyyy #nutella #pumpkin #donuts #Recipe #baking - @sugarspiceddreams