Pumpkin Spice Caramel Cronut

For the dough:

• 3/4 cups milk (warmed)
• 1 tbsp active dry yeast
• 1/3 cup sugar
• 2 eggs
• 2 tsp pumpkin pie spice
• 2 tsp vanilla extract
• 3 1/2 cups all purpose flour (divided)
• 1 tsp salt
• 2 sticks unsalted butter at room temperature
• Canola oil for frying

For the caramel sauce:

• 1/2 cup sugar
• 1 tbsp water
• 1 tsp light corn syrup
• 3 tsp butter
• 1/2 cup heavy cream

For the sugar:

• 1 cup sugar
• 1 tbsp pumpkin pie spice
• 1/4 tsp ground cloves

1. Warm the milk and add the yeast to it. Gently whisk and let sit for 5-10 minutes.
2. In a large bowl combine the eggs, sugar, spice and vanilla extract. Add the milk mixture and mix well.
3. Add 1 cup of the flour into the wet ingredients and mix. Gradually add the other 2 1/4 cups of flour and mix into a ball.
4. Cover and chill for 30 minutes.
5. Beat the butter until smooth and add the remaining 1/4 cup of flour to it, whisking until smooth.
6. Take the dough out of the fridge and roll it out into a rectangle shape about 12 x 18.
7. Spread the softened butter all over the dough and then fold the dough into thirds. It will be folding a book.
8. Cover with plastic wrap and place back in the fridge for 45 minutes.
9. Bring the dough back out and roll it into another rectangle shape folding again into a three fold pattern. Cover and place back in the fridge.
10. Do this another two times making a total of four folds to the dough. Place back in the fridge for an hour or leave to rest overnight.
11. Once it's ready roll it out one more time but making sure to roll it to about 1 1/4 inches. This is important as it's help give some lift to the layers when placed into the hot oil.
12. Using a donut cutter, cut out the circles and place them on a floured baking tray along with the donut holes.
13. Place the baking tray back into the fridge, always keeping it cold.
14. Heat the oil to about 350 degrees F. Once the oil is hot enough place a few cronuts into it. Keep the rest of the cronuts in the fridge at this time.
15. The cronuts will only take a few minutes to cook on each side. Scoop them out and transfer to a paper towel to dry.
16. Continue until all of the circles have been cooked.
17. Roll the cronuts in the sugar and top with the caramel sauce.
18. For the sauce:
19. Combine the sugar, water and corn syrup in a pan. Cook over a medium heat until it starts to turn a deep amber.
20. Whisk in the butter until melted. Add the heavy cream and stir until sooth and shiny. Let cool before topping the cronuts.
21. Mix the sugar and spices together and dust each cronut until covered.