The Dough 

 Ingredients 

• 335g High-Protein Flour
• 5.3g Instant Dry Yeast
• 47g Sugar
• 16g Milk Powder
• 120g Pumpkin Puree
• 47g Egg yolks
• 133g Cold milk
• 40g Butter
• 7g Salt
• 3–4 drops Egg Yolk Food Coloring

Methods

1. Combine the flour, yeast, sugar, and milk powder in a bowl and mix well.
2. Add the egg yolks and pumpkin puree to the dry mix.
3. Pour in the cold milk and mix until the dough is halfway smooth.
4. Add the butter and salt, then keep mixing until the dough is fully developed and smooth.
5. Add the food coloring and mix until the color is even.
6. Place the dough in an oiled bowl and let it double in size (about 45–60 minutes).
7. Punch the air out, weigh into 30g balls, and let them proof on parchment paper for another hour.
8. Fry in shortening at 160–170°C until they're golden brown.

The Pumpkin Diplomat Cream

Ingredients

• 175g Pumpkin puree
• 50g Fresh milk
• 10g Sugar
• 1g Salt
• 6g Medium-protein flour
• 5g Custard powder
• 8g Cornstarch
• 2.5g Vanilla extract
• 70g Embassy Zen White Chocolate Couverture (33%)
• 4g Gelatin (bloomed in cold water)
• 26g Whipping cream

Methods

1. Mix the sugar, salt, flour, custard powder, and cornstarch in a bowl.
2. Heat the milk and whisk it into the dry ingredients until smooth.
3. Pour the mixture into a saucepan and cook until it thickens and bubbles.
4. Pour the hot custard over the white chocolate and bloomed gelatin; let it sit for 10 minutes then stir until smooth.
5. Whip the cream to soft peaks and fold it into the pumpkin mixture.

The Herb Crumble

Ingredients

• 50g Medium-protein flour
• 50g Walnut powder
• 50g Unsalted butter
• 40g Brown sugar
• 10g Sugar
• 2g Salt
• 0.5g Allspice
  
  

Methods

1. Toss all ingredients into a mixer with a paddle attachment and mix until combined.
2. Bake at 170°C for 10–15 minutes.
3. Break the mixture up with a scraper every 5 minutes during baking to get small crumbles.

Assembly

1. Temper the white chocolate until smooth.
2. Poke a hole in the top of the fried bomboloni and pipe the diplomat cream inside.
3. Dip the top of each donut into the tempered white chocolate.
4. Finish by coating the wet chocolate with the herb crumble.