Roasted Pumpkin & Sage British Donuts with Spooky Orange Glaze

What Makes This Special

These British-style donuts are a homage to classic bakery treats, but with a wickedly comforting twist for autumn and Halloween. The dough is rich and tender, inspired by the classic British ‘London bun.’ The real magic lies inside: a roasted pumpkin and sage cream filling, offering earthy sweetness and herbal depth. Dipped in a zesty orange glaze and finished with a spooky sprinkle of black, these donuts are both a feast for the eyes and a delight for the soul—perfect for sharing at any haunted gathering.

Ingredients

Quality ingredients are key here. Roasting the pumpkin intensifies its flavor, while sage adds a savory note that balances the sweetness. Strong flour gives structure; rich cream and butter add tenderness. The orange glaze bursts with citrus and autumnal color—Halloween magic!

For the Donut Dough

• 400g strong white bread flour: For structure and a chewy, pillowy crumb.
• 60g caster sugar: Sweetness and browning.
• 7g fine sea salt: Enhances flavor.
• 10g instant yeast: For a reliable, even rise.
• 2 large eggs: Richness, color, and softness.
• 180ml whole milk: Moisture and tenderness.
• 60g unsalted butter: For a soft, rich dough.

For the Roasted Pumpkin & Sage Filling

• 200g pumpkin: Roasted for depth and sweetness.
• 1 tbsp olive oil: For roasting.
• 8 fresh sage leaves: Earthy, aromatic flavor.
• 200ml double cream: For a luscious texture.
• 1 tsp vanilla bean paste: Floral nuance.
• 50g icing sugar: Gentle sweetness.

For Frying

• About 1.5L vegetable oil: Neutral oil for deep-frying.

For the Spooky Orange Glaze

• 200g icing sugar: Base for the glaze.
• 2–3 tbsp orange juice: Bright flavor and orange hue.
• Orange gel food coloring: For vibrancy.
• Pinch of sea salt: Balances sweetness.
• Black sesame seeds or black sprinkles: For Halloween effect.

Instructions

Step 1: Roast the Pumpkin & Sage

Preheat your oven to 200°C (fan 180°C).

• Dice the pumpkin into 2cm cubes. Toss with olive oil, 6 torn sage leaves, and a pinch of salt.
• Spread on a parchment-lined tray and roast for 30–40 minutes, turning once, until deeply caramelized and soft.
• Cool completely. Discard sage leaves.

Why: Roasting concentrates the pumpkin’s flavor and brings out natural sweetness, while sage infuses herbal depth.

Step 2: Prepare the Donut Dough

In a stand mixer bowl, combine flour, sugar, salt, and yeast (place salt and yeast on opposite sides).

• Add eggs and lukewarm milk. Knead on medium speed for 5–7 minutes until a rough dough forms.
• Gradually add softened butter, a little at a time, until incorporated.
• Continue kneading on medium-high for 8–10 minutes. The dough should be elastic, shiny, and slightly sticky but pull away from the bowl.

Why: Proper kneading builds gluten, ensuring fluffy but sturdy donuts.

Step 3: First Proof

Shape dough into a ball. Place in a lightly greased bowl, cover with cling film, and let rise at room temperature (21–24°C) for 1.5–2 hours, or until doubled in size.

Step 4: Make the Pumpkin & Sage Cream Filling

• Blend cooled roasted pumpkin in a food processor until very smooth.
• In a small saucepan, gently warm the cream with 2 chopped sage leaves until just simmering. Let infuse 5 minutes, then strain out the sage.
• Whip the infused cream with icing sugar and vanilla to soft-medium peaks.
• Fold in the pumpkin puree until smooth and uniform. Refrigerate until needed.

Why: Cooling and whipping ensure a stable, pipeable filling.

Step 5: Shape and Second Proof

Line a baking tray with parchment. Turn out dough, gently deflate, and divide into 12 equal pieces (about 60g each).

• Shape each piece into a smooth ball, pinching the seam underneath.
• Place on the tray, spaced well apart. Cover loosely and let rise 1.5–2 hours, until doubled and puffy.

Step 6: Fry the Donuts

Heat vegetable oil in a deep, heavy pot to 170°C. Test with a thermometer for accuracy.

• Fry 2–3 donuts at a time, 2–3 minutes per side, until golden brown all over.
• Use a slotted spoon to transfer to a wire rack. Cool completely before filling.

Why: Oil temperature matters—a too-cool bath makes greasy donuts; too hot, and they burn before cooking through.

Step 7: Fill the Donuts

Fit a piping bag with a round tip and fill with chilled pumpkin-sage cream.

• Use a sharp knife to make a small hole in each donut’s side.
• Pipe in generous filling until the donut feels slightly heavy.

Step 8: Make the Spooky Orange Glaze

Sift icing sugar into a bowl. Gradually whisk in orange juice until thick but pourable. Add orange gel coloring for vibrancy and a pinch of sea salt to balance.

Step 9: Glaze and Decorate

Dip the tops of filled donuts in the glaze. Set on a wire rack to drip. While still wet, sprinkle with black sesame seeds or black sprinkles in a spooky pattern.

• Optionally, garnish with a tiny fresh sage leaf for extra autumnal beauty.

Pro Tips

• Weigh ingredients: Precision is crucial for enriched dough. Use a digital scale.
• Room temperature rise: Don’t rush the proofing—cooler temperatures yield better flavor and texture.
• Oil temperature: Use a thermometer for consistent frying. Adjust heat to maintain 170°C.

Troubleshooting

Donuts are dense or greasy?

• Your oil may have been too cool, or dough under-proofed. Let dough rise until properly doubled and check oil temperature before frying.

Filling leaks out?

• The donuts may still be warm; always cool completely before filling. Use a small piping tip and gently fill.

Glaze runs off?

• Donuts may be too warm, or glaze too thin. Allow donuts to cool and thicken glaze with extra icing sugar if needed.

Variations

• Chocolate-Orange Halloween Donuts: Add 30g cocoa powder to the dough, fill with chocolate-pumpkin cream, and use orange glaze.
• Maple & Sage Donuts: Swap the pumpkin for roasted butternut squash and glaze with maple icing.
• Classic Jam Donuts: Skip sage and pumpkin, filling with your favorite dark berry jam for a traditional treat.

Storage

Best eaten the day they’re made, but can be kept in an airtight container at room temperature for 24 hours. Filled donuts should be refrigerated if not eaten within 6 hours; bring to room temperature before enjoying. They do not freeze well once filled, but unfilled, unfried dough balls can be frozen and fried from thawed.

Delight in these autumnal, British-inspired donuts—comforting, festive, and a little bit spooky. Happy Halloween baking!