Hot Eats and Cool Reads: Fried Bismarck Donuts with Pumpkin Cream Cheese Filling Recipe

Oct 6, 2021

Fried Bismarck Donuts with Pumpkin Cream Cheese Filling Recipe

Fried Bismarck Donuts with Pumpkin Cream Cheese Filling are the perfect fall breakfast! The filling is so heavenly and the donuts are so tasty with the sugar and pumpkin pie spice topping! 




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Today's recipe is quite amazing!

If you're looking for a sweet fall breakfast, these donuts are for you.

This recipe does take some time, with the dough rising, but after you get all the prep done and the donuts fried, the end result is SO worth it.

The sweet pumpkin cream cheese filling is simple to make and so lovely with each bite of the fluffy donut. The sugar and pumpkin pie spice topping adds a delicious, crunchy taste and texture.

You'll want to make these for a fall weekend breakfast, breakfast on Thanksgiving morning or if you love pumpkin like I do, make them for breakfast any time of the year.

Be prepared to be addicted and enjoy every bite!


Keep scrolling for tips, process photos, additional fall pumpkin recipes and more! 


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What are the ingredients in this recipe?




  • Cream Cheese: It's been around since the 1800's and was produced mostly in Philadelphia. You can use store bought like I did or make cream cheese homemade. I love the versatility, and that you can use it in sweet or savory recipes. 
  • Heavy Cream: Heavy cream and heavy whipping cream are pretty much the same thing. Both must contain at least 36% or more milk fat. Heavy cream will whip better and hold its shape longer than whipping cream. Whipping cream, or light whipping cream, is lighter and contains around 30-35% milk fat. A common use for whipping cream is making a whipped topping for desserts. It is also used as an ingredient in recipes for soups, sauces and beverages.
  • Pumpkin Puree: Also known as canned pumpkin. Puree is cooked pumpkin that is blended or mashed and used in sweet or savory recipes. It is rich in vitamins, minerals and antioxidants. Pumpkin Puree can be made at home or store bought in a can. This is NOT canned pumpkin pie filling. 
  • Sugar
  • Pumpkin Pie Spice: This American spice blend is most commonly used in pumpkin pie. It usually contains cinnamon, ginger, nutmeg, all spice and cloves. You can use store bought or make your own pumpkin pie spice blend.
  • Milk
  • Active Dry Yeast
  • All Purpose Flour: It's a combination of hard and soft wheats. Bleached flour provides a softer texture. It's versatile and you can bake most anything with it!
  • Salt
  • Egg
  • Vanilla Extract: This extract is made from vanilla bean pods soaked in water and alcohol. Try using pure vanilla extract instead of imitation. This is the most common extract used in American desserts and I put it in pretty much anything sweet, Use store bought or make your own vanilla extract!
  • Butter: A dairy product consisting of approximately 80% butterfat and made from the fat and protein components of milk or cream. Most commonly made from cow's milk, but can also be made from sheep, goat, yak, or buffalo milk.
  • Vegetable oil


How to make:




Scroll down to the printable recipe card for measurements and instructions!


Recipe tips:


  • This recipe takes time to rise the dough and the ingredient quantities need to be followed to work. It’s important to let the dough rise twice, per recipe directions.
  • Do not fill your frying pan with too much oil otherwise you will not get the line in the center.
  • Coat the donuts in the sugar and pumpkin spice mix when they are still hot to make sure it will stick to it.
  • Store in an airtight container for up to 2 days in the refrigerator.




More fall pumpkin recipes you might like:



You can add or substitute with these ingredients:



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Fried Bismarck Donuts with Pumpkin Cream Cheese Filling

Fried Bismarck Donuts with Pumpkin Cream Cheese Filling

Yield: 8 donuts
Author: Hot Eats and Cool Reads
Prep time: 2 HourCook time: 15 MinTotal time: 2 H & 15 M

Ingredients

  • For the pumpkin filling:
  • 8 ounces cream cheese, room temperature
  • 4 tablespoons heavy cream
  • 3/4 cup canned pumpkin puree
  • 1/2 cup granulated sugar
  • 2 teaspoons pumpkin pie spice
  • For the donuts:
  • 2/3 cup whole milk
  • 1 packet active dry yeast
  • 5 tablespoons granulated sugar, divided
  • 3 – 3 ½ cups all purpose flour
  • 1 teaspoon salt
  • 1 large egg
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 6 tablespoons unsalted butter, at room temperature
  • Vegetable oil, for frying
  • ½ cup granulated sugar for coating
  • 2 tablespoons pumpkin pie spice for coating

Instructions

  1. Pumpkin filling:
  2. Combine all ingredients in a bowl and mix until smooth.
  3. Cover and refrigerate until ready to use.
  4. Donuts:
  5. In a microwave safe bowl, heat the milk in the microwave for 15-20 seconds. Add the yeast and 1 teaspoon of sugar. Stir gently to combine and let it rise for 5 minutes.
  6. To a large stand mixer bowl, (or a large bowl, if using a hand mixer with a dough hook), add 2 cups of flour, 4 tablespoons sugar plus 2 teaspoons sugar and salt. Stir to combine. Add eggs, yeast mixture and vanilla. Knead over low speed for 2 minutes to combine.
  7. While mixing, add the butter slowly, 1 tbsp at a time.
  8. Gradually add the remaining 1 cup of flour and more if needed. Knead until soft and smooth. Transfer to a floured surface and knead for 5 more minutes.
  9. Add the dough to a greased bowl covered with a clean cloth and let it rise in a warm place for 1 hour, or until doubled in size.
  10. With floured hands, remove the dough from the bowl gently and roll to ½ or ¾ inch thickness. Cut into rounds using a 3 ½ inch floured dough cutter.
  11. Reroll scraps as needed. Add rounds to a parchment paper tray and cover with a cloth. Let it rise in a warm area for 40 to 50 minutes more until doubled in size.
  12. When ready to fry, add 2-3 inches of oil to a heavy bottomed pan at medium heat. Fry donuts for 1-2 minutes each side until golden brown, turn and repeat.
  13. Transfer to a paper towel lined plate.
  14. Add 1/2 cup sugar and 2 tablespoons pumpkin spice, or more to taste, to a large bowl and mix. Add warm donuts and toss to coat. The sugar mix will stick better to the donuts when hot and some oil is still on it.
  15. Add the refrigerated pumpkin filling to a piping bag fitted with a ¼ inch round tip. Pierce each donut horizontally through the center and gently swirl to widen the hole. Squeeze piping bag to fill donut with pumpkin filling.
  16. Notes:
  17. This recipe takes time to rise the dough and the ingredient quantities need to be followed to work. It’s important to let the dough rise twice, per recipe directions.
  18. Do not fill your frying pan with too much oil otherwise you will not get the line in the center.
  19. Coat the donuts in the sugar and pumpkin spice mix when they are still hot to make sure it will stick to it.
  20. Store in an airtight container for up to 2 days in the refrigerator.
  1. Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities.
  2. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

Nutrition Facts

Calories

999.83

Fat (grams)

27.16

Sat. Fat (grams)

14.36

Carbs (grams)

166.02

Fiber (grams)

5.94

Net carbs

160.08

Sugar (grams)

37.19

Protein (grams)

22.04

Sodium (milligrams)

382.77

Cholesterol (grams)

131.36




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