Pumpkin Pie Donuts

• FOR THE DOUGH:
• 2 Tablespoons Warm Water (110 To 115F)
• 1/4 cups Sugar, Plus 1 Teaspoon
• 2-1/4 teaspoons Dry Active Yeast
• 3/4 cups Warm Milk (110 To 115F)
• 3 Tablespoons Butter, Melted
• 1/2 teaspoons Salt
• 1/2 teaspoons Pumpkin Pie Spice
• 1 whole Egg
• 2-1/2 cups All-purpose Flour
• 3 quarts Canola Oil
• FOR THE FILLING:
• 1 cup Sugar
• 1-1/2 Tablespoon Cornstarch
• 1 cup Canned Pumpkin Puree
• 1 teaspoon Pumpkin Pie Spice
• 1 cup Milk
• 2 whole Egg Yolks
• 1 Tablespoon Unsalted Butter
• 1 cup Whipped Cream
• FOR THE GLAZE:
• 1 cup Powdered Sugar
• 3 Tablespoons Maple Syrup
• 3 teaspoons Heavy Cream
• FOR THE ICING:
• 1 cup Powdered Sugar
• 1 Tablespoon Canned Pumpkin Puree
• 1 teaspoon Maple Syrup
• 1/4 teaspoons Pumpkin Pie Spice
• 2 teaspoons Heavy Cream

1. For the dough:
2. Combine, warm water, 1 teaspoon sugar, and yeast in a liquid measuring cup; set aside for 5 minutes.
3. In a large mixing bowl, combine the yeast mixture, warm milk, remaining sugar, butter, salt, pumpkin pie spice, and egg. Add 1 cup of the flour to the liquid mixture; beat on medium speed until blended. Gradually stir in remaining flour until the dough no longer sticks to the bowl. Turn the dough out onto a well floured surface; knead several times. Place dough in a lightly greased bowl, cover tightly with plastic wrap, and store in a warm place for 1 hour or until the dough has doubled in size.
4. While the dough is rising, make the filling. Combine the sugar, cornstarch, pumpkin puree, and pumpkin pie spice in a medium saucepan over medium heat. Slowly stir in the milk. Cook over medium heat until mixture begins to boil, about 6 minutes, stirring constantly. Remove from heat.
5. Beat egg yolks in a separate bowl until thick and pale. Gradually add 1/4 of the hot pumpkin mixture to the yolk and stir vigorously after each addition. Add tempered egg yolks back into the remaining hot mixture, stirring constantly. Bring mixture back to a boil over medium heat, and cook for 3 minutes. Stir constantly.
6. Remove from heat and stir in butter. Pour mixture into a container, cover with plastic wrap, and refrigerate.
7. Punch the dough down. Roll dough to 1/2 inch thickens, and cut with a 2 1/2 inch circle biscuit cutter. Do not cut a hole in the center, you will be filling these donuts. Place donuts onto a lightly floured surface. Cover and let rise for 30 minutes or until doubled in bulk.
8. Fill a Dutch oven 2 to 3 inches full with canola oil. Heat oil to 375 F degrees. Cook only 4 to 5 donuts at a time, being careful not to over crowd the pot. Cook donuts for about 1 minute on each side. Then remove them from the oil using a spatula and place donuts on paper towels to drain. Repeat frying the rest.
9. Make the glaze, combine all ingredients for the glaze in a bowl and mix until well blended. Dip the top of each donut into the glaze while the donuts are still warm. Allow them to cool completely on a wire rack.
10. Remove filling mixture from refrigerator and stir in whipped cream. Using a pastry bag fitted with a small piping tip, fill each donut with filling. Just stick the tip into the center of the donut and pipe a bit of filling.
11. Make the icing, combine all ingredients for the icing in a bowl and mix until well blended. Using a pastry bag fitted with a small piping tip, pipe the icing across the top of each donut.

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Taken from tastykitchen.com/recipes/breakfastbrunch/pumpkin-pie-donuts/ (may not work)