Hazelnut-Stuffed Pumpkin Donuts
Soft pumpkin-shaped donut buns rolled in cinnamon sugar and filled with gooey chocolate-hazelnut spread.
Watch how it is made
The reel shared on @veganjoyciful.
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Before you start
Regular Nutella contains milk, so use a vegan chocolate-hazelnut spread. Tie kitchen string around each ball (crossing 4 times) to get the pumpkin shape, and remove it after baking. A cinnamon stick piece makes the stem.
Our own version inspired by the reel of @sugarspiceddreamss: the creator's exact quantities are not published on the web, so these amounts are ours.
Hazelnut-Stuffed Pumpkin Donuts
8 donuts · 1½ hours rising
Ingredients
Step by step
- Mix milk, yeast and sugar, then pumpkin, butter, flour, spice and salt. Knead 8 minutes and rise 1 hour.
- Divide into 8 balls, tie each with kitchen string in 4 crossing loops to form pumpkin segments. Rise 30 minutes.
- Bake at 180°C (350°F) for 18–20 minutes. Brush with butter, roll in cinnamon sugar and remove the string.
- Pipe the spread in through the top and press in a cinnamon stem.
Inspired by the reel of @sugarspiceddreamss. Quantities and method by veganjoyciful.