These pumpkin donuts taste amazing, are pretty easy to make and are going to help shed some important awareness on world hunger. Red Star Yeast has teamed up with Stop Hunger Now, an international hunger relief agency on a mission to end global hunger.
Stop Hunger Now relies a lot on volunteer work. Last year roughly 125,000 volunteers worldwide packaged more than 42 million meals for recipients in 30 countries. They don’t focus solely on food either,$9 million worth of donated goods including antibiotics, birthing kits, water filters, school desks, projectors, fabric and solar lights were sent to needy people. So as the holidays season comes around and you feel like doing something to help others, check out the website for ideas. You can simply donate or host your own event, every little bit helps!
Red Star Yeast would love for you to get in the kitchen and bake something. It could be as simple as a couple of loaves of bread where you can keep one and share the other with your community. This would be a great fun thing to do with kids on a weekend and then have them help you deliver the baked goods. A fire station, church or food bank are all excellent places to drop off some baked treats.
Red Star Yeast will donate a portion of the sales with a goal of providing 200,000 meals annually to Stop Hunger Now, and to make things even easier for you I’ve included a link to a BOGO coupon for their 3 pack yeast. Now you have no excuses to get some flour flying in the kitchen. Visit Red Star Yeast’s site for lots of recipe ideas, or you could just make these easy Pumpkin Donuts filled with Pumpkin Cream Cheese filling. Don’t forget to check out the other bloggers links below who are part of this worthy campaign, and see what they ended up baking.
Making these pumpkin donuts is quite easy and a perfect project for the weekend when things are a little slower around the house. I filled mine with a cream cheese and pumpkin spice cream, which was good enough to just eat straight from the piping bag! Don’t forget to make a double batch and then make somebody smile with the extras. Visit the Baking The World a Better Place site for more information!
More great recipes to choose from and a GIVEAWAY!
Giveaway will include: bread basket with warming stone, a signed copy of The New Artisan Bread in 5 Minutes a Day book, Red Star Yeast mixing bowl, towel, dough whisk, apron and yeast. Visit the Rafflecopter widget below to enter! Contest open to U.S. and Canada.
Pumpkin Spice Cinnamon Knots– A Kitchen Addiction
Pumpkin Challah Bread– Bakeaholic Mama
Apple Crisp Sweet Roll Coffee Cake– Barbara Bakes
Sweet Potato Crescent Rolls– Completely Delicious
Apple Cinnamon Pull Apart bread– Girl Versus Dough
Cream Cheese Filled Brioche Sweet Rolls– Miss in The Kitchen
Sourdough Sandwich Bread– My Kitchen Addiction
Pumpkin Cinnamon Rolls with Caramel Icing– Roxanna’s Home Baking
Fluffy No-Knead Refrigerator Rolls– Stephie Cooks
Snickerdoodle Bagels with Cinnamon Crunch Topping– The Law Student’s Wife
Apple Honey Pecan Sticky Buns– Tutti Dolci
Click on this Stop Hunger Now Pinterest board link and repin my donuts. I might just win an awesome prize!
- 2 envelope packages Red Star Quick Rise Yeast
- 4 tablespoons warm water
- 6 1/2 cups all purpose flour
- 2 cups milk
- 4 oz stick of butter at room temperature
- 6 egg yolks
- 6 tablespoons sugar
- 1 teaspoon pumpkin pie spice
- 1 quart vegetable/canola oil for frying
- 2 oz x 8 packages cream cheese at room temperature
- 2 cups powdered sugar
- 1/2 cup pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- 1 cup heavy cream
- 10 oz chocolate chips
In a bowl, whisk the yeast and warm water. Let rest for about 7 minutes until it gets frothy.
In a stand mixer, combine the flour, milk, butter, yolks, sugar, spice and yeast mixture.
Mix until the dough comes together and then mix for about 4-5 more minutes.
Transfer the dough to a lightly oiled bowl. Cover with a towel and let rise in a warm area.
When the dough has doubled in size, dump it onto a floured work surface and roll it out until it's about 1inch thick.
Using a 3 inch wide cookie or scone cutter, cut the donuts out and transfer them to a few parchment lined baking sheets.
Cover them with a towel and let rise for about an hour or until risen and puffy.
Heat the oil to 375 degrees using a thermometer for accuracy.
Fry the donuts for 40 seconds on each side and transfer to a plate covered with paper towel to soak up any oil.
Beat the cream cheese, powdered sugar, pumpkin and spice on low at first. Gradually speed it up until you can beat on high until there are no lumps and the cream is light and fluffy.
In a small pot, heat the heavy cream until warm, add the chocolate chips and let melt, stirring until the sauce is smooth. Let cool for 20-30 minutes.
Using the handle of a wooden spoon, poke each donut making a hole inside. Fill a nozzle fitted piping bag with the cream filling and fill each donut until the cream starts to come out of the hole.
Finally dip the donut into the chocolate glaze and wipe off the excess.
Let the glaze set and serve. Best eaten on the day they are made.
Adapted from seventeen and baking. Makes about 20 donuts.