In a large bowl, combine Yeast and 1 teaspoon Sugar. Heat the water to 110F degrees

Pour in the Hot Water and Whisk. Allow to proof 5 Minutes.

Warm the Fatty Nut Milk until it’s about the temperature of the Hot Water. (I say Fatty Nut Milk because a parve milk with a higher fat content is best. Almond is fine, but I’m allergic. I used Macadamia Nut Milk for this recipe. )

Whisk the milk into the proofing liquid. Immediately add Shortening and whisk well.

Add Egg and Cinnamon and beat until combined.

Add 1 Cup Flour and the remaining Sugar, mix thoroughly.

Add 1 Cup Flour and the Kosher Salt, mix thoroughly.

Switch to your hands. Knead in the final ½ Cup of Flour.

Cover and let rise 20 minutes.

Knead the dough for 5 minutes.

Roll out to ½” thickness and cut six 3-¼” circles. If you don’t have a cutter, you can use a large drinking glass to cut your circles.

Place the circles on a floured surface and lightly flour the tops. Cover and proof up to 90 minutes. (Don’t let them rise past double their size)

While the donuts are rising, prepare the custard. On Medium Heat, warm the Fatty Nut Milk and ¼ Cup of Sugar. Whisk to dissolve sugar, then bring the mixture to a boil.

While the milk is heating, place Yolks and Egg into a mixing bowl. Beat about 1 minute.

Sift the Cornstarch and the remaining Sugar into the eggs. (The sifting is critical here.) Beat on high until pale yellow. Be sure to scrape the sides of your bowl partway through.

Here’s the tricky part of this recipe. With the mixer moving on medium speed (High=boiling hot milk splattered all over you), drizzle in the boiling milk into the eggs until all combined. You need to go slow to temper the eggs without cooking them. (Scrambled egg is not an attractive texture for custard.)

Transfer the whole mixture back into your pan at Medium heat. Whisk or stir constantly until the mixture thickens. It will be a thick cream when done.

Turn off the heat and stir in the Vanilla. Immediately transfer the mixture back into the mixing bowl. Beat on Medium-High. Do not stop the mixer. Don’t worry about the sides of the bowl.

Add the Pumpkin Puree one scoop at a time (should be about 3 additions). Keep that mixer moving until the entire mixture is about room temperature.

Congratulate yourself because you just made a real bakery quality pastry cream! Then put that cream in the refrigerator.

Heat 2” oil on Medium.

Fry the donuts for approximately 90 seconds on each side. They should rise a bit more while they are in the oil. You want an even golden brown on each side.

Drain the donuts on a rack. Coat each one in sugar about 30 seconds after it comes out of the frying oil.

Allow the donuts to cool completely.

Using a Wilton #32 decorating tip or a similar sized serrated tip, create a whole in the side of each donut. Insert the tip, twist, and pull it back out.

Place all of your custard into piping bags and snip open the tips. You don’t need a piping tip for this.

Insert the tip of the pastry bag in your hole, hold the donut firmly in your other hand, and pipe in your desired amount of custard. You will feel the weight of the donut as you fill it.