Equipment

Having the right equipment can make your baking experience more successful. Here’s what I recommend for this recipe: (Links are affiliate links and I earn a small commission from qualifying purchases.)

• 9×9 baking pan: I like to use a metal 9×9-inch baking pan with straight sides and square corners–it’s one of the secrets to cutting nice even bars without rounded edges.
• Parchment paper: Use a strip long enough that excess hangs over the sides. You can use the excess parchment paper like handles to lift the bars out of the pan.
• Medium saucepan: The caramel mixture will triple in size as it heats up. It’s important to use a large enough saucepan to accomodate the change in size, a 3-quart saucepan or 4-quart saucepan will both work well. Use a heavy-bottomed pan to prevent scorching and uneven heating.
• Candy thermometer: Truly, a must for making perfect caramel. I can’t overemphasize the importance of using a candy thermometer for this recipe. Check out the Tips section below for more information.
• Pastry brush: To prevent crystallization (and thus grainy caramel) use a wet pastry brush to wipe around the inside walls of the saucepan during cooking. The brush will remove excess sugar crystals and prevent larger ones from forming.

🧾What You’ll Need

Ingredients

The good news: this fruit pizza is made with common baking ingredients, so you probably already have most, if not all, of the ingredients you’ll need! Here are a few tips to keep in mind as you make this recipe. (Links are affiliate links and I earn a small commission from qualifying purchases.)

For the Cookie Crust

I love making fruit pizza with a homemade cookie crust. However, to save time feel free to use a premade storebought cookie dough in place of the ingredients below.

• Flour: Use all-purpose flour for the base of the cookie dough. Make sure to measure carefully, using a food scale if possible.
• Baking soda
• Unsalted butter and salt: Use unsalted butter that has been softened to room temperature. If you only have salted butter, omit the excess salt.
• Sugar: Use regular, white granulated sugar.
• Lemon zest: I love the fresh taste that a bit of lemon zest gives to the sugar cookie crust. If you don’t have 2 large lemons, you can swap in another citrus zest, like orange or grapefruit, or just omit it entirely.
• Eggs: It’s important to use large eggs (not extra large or medium). Bring them to room temperature before getting started.
• Cream: You can use either heavy cream or heavy whipping cream.
• Lemon extract: To flavor the cookie crust, use a high-quality lemon extract.

For the Frosting

Looking for a quicker way to frost the crust? You can use a storebought cream cheese frosting, other canned frosting, or even storebought strawberry cream cheese spread instead of making your own.

• Cream cheese: Use full-fat, brick-style cream cheese for the best flavor. Bring it to room temperature to make it easier to mix with the other ingredients.
• Strawberry jam: To flavor the frosting, you’ll need strawberry jam. Bring it to room temperature before mixing it into the frosting to prevent lumps. If desired, you can use other flavors of jam like raspberry or cherry.
• Powdered sugar: Helps to sweeten and thicken the frosting.

For the Toppings and Glaze

• Fresh fruit: You’ll want to gather ALL THE FRUIT — the more colorful and bountiful, the better! Feel free to use whatever is readily available to you, but my personal must-haves are lots of fresh berries, mangoes, clementine slices, and grapes. Combined, these have a lot of different colors and textures that make the fruit pizza look fresh and vibrant. If you have access to fun fruits like dragon fruit or star fruit (featured below!) that’s just the cherry on top…pardon the fruity pun. ;)You’ll need about 8 cups of assorted fresh fruit, washed and sliced. The only fruit I don’t recommend is bananas because of how quickly they brown.
• Apple jelly: To give the glaze a lovely shine, use apple jelly, or other light-colored jelly. It also prevents the fruit from wilting and drying out after it’s cut.
• Water: To thin the glaze.

Equipment

You’ll only need a few basic kitchen tools to make this Easter dessert. Here’s what you should know. (Links are affiliate links and I earn a small commission from qualifying purchases.)

• Microplane: Use a microplane to zest fresh lemons.
• Mixer: You’ll want a mixer to whip up the cookie dough and cream cheese frosting. I prefer using a stand mixer, but you can also use a hand mixer.
• Plastic wrap: It’s helpful to have some plastic wrap on hand to wrap the dough in before chilling it.
• Rolling pin: For easy rolling, place your dough between two sheets of parchment paper and use a rolling pin to smooth it out.
• Parchment paper: The easiest way to move a giant cookie crust around? Bake it on parchment so you can slide it right off the baking sheet, no awkward contortions required!
• Baking sheet: You’ll want to use a half-sheet pan (approx 13×18″) so you have enough room for the large cookie crust. Look for a sturdy one with a thick bottom so the bottom of the cookie doesn’t burn before it’s cooked through. I use and love these Nordic Ware baking sheets.
• Cookie cutters: If you want to cut shapes into some of the fruit slices, you can use small cookie cutters. You could use flowers, hearts, stars and more!
• Pastry brush: Use a pastry brush to glaze the top of the pizza.
• Pizza cutter: I like to use a pizza cutter for slicing up the fruit pizza. You can also use a large knife.

1. Beat cream cheese: Use a handmixer to beat 8 oz cream cheese until smooth and free of lumps.
2. Mix in jam and sugar: Add 1/3 cup strawberry jam and 6 oz (1 1/2 cups) powdered sugar, beat until well-mixed.
3. Prep the fruit: Time to get slicing! Prep your fruit right before you are ready to use it. Cut up any large fruit (strawberries, mangoes, star fruit, etc) into slices. For larger grapes and berries, you might want to cut them in half so it’s easier to decorate with them. Small berries can be left whole. If desired, use small cutters on some of the slices to make pretty shapes.

💭Variations

There are a million and one ways to make a fruit pizza! Consider some of these twists:

• Use another flavor in your cream cheese: Lemon, orange, and raspberry would all be delicious.
• Decorate for another holiday: Try a Fourth of July variation in the shape of a flag with red and blue berries. Halloween time? Make the base in the shape of a pumpkin, use pumpkin spice cream cheese, and fill the top with citrus fruits to keep the orange theme.
• Make the pizzas personal-sized: Mini fruit pizzas are the cutest! Make palm-sized cookie crusts so everyone gets their own. Use an egg cutter to make the mini pizzas look like Easter eggs!

🧾What You’ll Need

Ingredients

Although this cake has several steps, the ingredients themselves are pretty simple. Take a look at these ingredient tips to help you get everything you’ll need. (Links are affiliate links and I earn a small commission from qualifying purchases.)

For the Pound Cake

• Unsalted butter and salt: I prefer to use unsalted butter so that I can add just the right amount of salt to the batter. If you don’t have unsalted butter, omit the extra salt. You’ll also want to use room temperature butter because it blends much more easily and helps to prevent overmixing the batter.
• Cream cheese: It’s best to use full-fat, brick-style cream cheese (avoid whipped or low fat varieties). Bring it to room temperature before mixing it into the batter.
• Granulated sugar
• Eggs: Use large, room temperature eggs (not medium or extra large).
• Vanilla extract: My absolute favorite brand of vanilla extract is Nielsen Massey. Using a high-quality extract will give your cake the best flavor.
• All-purpose flour: It’s important to measure the flour properly so that the cake doesn’t become dense or dry. If possible, use a kitchen scale for accurate weight measurements.
• Baking powder

For the Frosting

• Egg whites: For the best results, use the whites from large eggs (not medium or extra large).
• Granulated sugar
• Unsalted butter and salt: I also recommend using unsalted butter for the buttercream frosting. Salted butter will likely make it taste too salty. The butter needs to be soft but still cool to the touch.
• Vanilla extract
• Gel food coloring: I highly recommend using gel food coloring for this project because the coloring is highly concentrated and won’t water down the buttercream. I like to use Americolor brand: I used Regal Purple and Electric Purple for the purple buttercream and Leaf Green for the flower leaves.

For the Decorations

• Purple sparkling sugar: To make the textured outside coating of the sugar egg, I used purple sparkling sugar.
• Royal icing daisy flowers: Since this cake is a little labor intensive, I decided to use some premade decorations. These royal icing daisy flowers are optional, but very cute and easy to use.
• Easter candy: Use your creativity to design the cut-out Easter scene. You can use chocolate figurines, jelly beans, chocolate eggs, or any other seasonal candy you’d like.

Equipment

To get the right look, you’ll need some specialty equipment and tools. Take a look and make sure you’ve got everything you need to get started. (Links are affiliate links and I earn a small commission from qualifying purchases.)

• Football cake pan: I used a 12x8x3-inch football cake pan to make the egg shape. You’ll need to make the cake twice — once for the top of the egg and once for the bottom of the egg. To save time, you could purchase two football pans and bake the top and bottom at the same time. I recommend spraying the pan(s) well with nonstick cooking spray.
• Stand mixer: It’s best to use a stand mixer for this recipe, especially when making the buttercream. It needs to mix for an extended amount of time and your arms will be exhausted if you try making it with a hand mixer.
• Wire rack: Place the cakes on a wire rack to cool.
• Small saucepan: Choose a small saucepan that lets you fit the base of the stand mixer snugly into the top of the saucepan—this will be your makeshift hot water bath.
• Whisk: You’ll need a whisk to whip the egg whites and sugar over the water bath.
• Cake boards: Use a cake board, trimmed to the size of the cake, to build the cake on. Having a cake board on the bottom will also be helpful when it is time to cover the cake with the sparkling sugar because it gives you something to hold on to while decorating.
• Rimmed baking sheet: For easy clean up, decorate the cake with sparkling sugar over a rimmed baking sheet to catch excess sugar.
• Piping tools: To make the panoramic scene you’ll need the following piping tools: piping bags, piping couplers, a small leaf tip, a grass tip, a small or medium open star tip to make the shell borders, and a small round tip to make the vines or pipe a message.
• Offset spatula: Use an offset spatula to frost the cake.
• Serrated knife: To shape the cakes into an egg shape and create layers, you’ll need a serrated knife. You’ll also use the knife and a spoon to scoop out an space for the panoramic scene.

💡Tips and FAQs for Success

When attempting a labor intensive cake, avoid common mistakes by reading through these tips and common questions before getting started. You’re guaranteed to make the most beautiful cake!

💗Pastel Rainbow Jello Recipe

Rainbow gelatin is a great way to make a somewhat boring dessert exciting. (Sorry, gelatin, but it’s true!) Plain gelatin cups are a snooze. But rainbow gelatin cups? Rainbow gelatin cups are a party!

These Pastel Rainbow Gelatin Cups are as delicious as they are beautiful. They feature five—FIVE!!—creamy, fruity layers, all stacked together in single-serving cups and topped with lots of whipped cream and sprinkles.

This recipe is inspired by our immensely popular Easter No-Bake Mini Cheesecakes. They’re always one of SugarHero’s top spring recipes, and many people love them and request similar recipes. We also get requests from people who don’t like cheesecake, but still want to get in on the springtime rainbow fun. So here we go—a pretty striped pastel treat, no cream cheese required!

📸Photo Tutorial: How to Make Gorgeous Pastel Rainbow Gelatin Cups

Assembling these rainbow cups couldn’t be simpler. The only tricky part is budgeting enough time, because you will need to briefly chill the cups in between each color. Full instructions are included in the recipe card above.

3. Mix gelatin with boiling water: Pour each 3-oz package of gelatin into its own medium bowl. Add ¾ cup boiling water to the first bowl, whisk well for about 30-60 seconds to make sure all of the gelatin granules are dissolved. Repeat until all 5 bowls of gelatin have been mixed with boiling water and fully dissolved.
4. Cool gelatin, add dairy: The gelatin will be hot and must come to room temperature before adding the yogurt and milk. To speed the cooling time for the first color of gelatin, place it in the refrigerator for 10-15 minutes, until it feels neutral to the touch — not warm. It should not be starting to set, but if you notice setting around the edges, microwave it for 10 seconds and whisk well until completely fluid. (Note: the other 4 bowls of gelatin can cool to room temperature on the counter.)
5. Add dairy to first bowl of gelatin: Add ½ cup vanilla yogurt and ¼ cup milk to the bowl of cooled gelatin.

6. Blend: Whisk well until smooth and creamy, then divide the mixture evenly between your glasses, about 2 TBSP per glass. If you are using a large pan, pour the entire mixture into the bottom of the pan.
7. Chill the first gelatin layer: Place the tray of glasses or cake pan into the refrigerator to set for about 15 minutes. If you’re in a hurry, place it in the freezer for about 8 minutes, but don’t let it freeze completely! (Note: the timing might be slightly different if you are using a baking dish or bundt pan. When you touch the top of the gelatin with your finger, it should feel mostly set, but it’s okay if your finger leaves a slight mark in the top.)
8. Add dairy to next bowl of gelatin, layer, and chill: Once the first layer is set, make sure the second bowl of gelatin is room temperature. Whisk in the yogurt and milk until creamy. Pour the second color on top of the first, and chill for another 15 minutes, until mostly set.

9. Finish layering the gelatin: Proceed to mix, layer, and set the remaining colors of gelatin. (Note: the bowls of gelatin should still be fine sitting at room temperature, but if you notice setting around the edges, microwave the bowl for 10 seconds and whisk well to make sure it’s fluid before adding the dairy.)
10. Refrigerate until fully set: After all 5 colors have been layered, refrigerate the cups or pan for at least 4 hours to fully set the layers before decorating and serving.
11. Cover until ready to decorate: This dessert keeps very well in the refrigerator, so you can prepare the cups or cake several days in advance. Before beginning the extended setting period in the fridge, cover the top(s) with plastic wrap to prevent drying out.
12. Finish: A few hours before you want to serve the gelatin, top each cup with a swirl of whipped cream, and whatever sprinkles or other decorations you’d like! If you are making a gelatin cake, whipped cream can be spread evenly over the set layers and decorated as desired. Enjoy!

💡Tips and FAQs for Success

Pastel Rainbow Gelatin Cups is a SugarHero fan favorite! Through the years, readers have had a few questions, and I’ve compiled the answers below to make sure everyone can be successful. Check out these tips and tricks before getting started, and your cups are sure to turn out beautifully!

Oreo Brookies: Half Cookie, Half Brownie, 100% Delicious

If you love chocolate chip cookies and rich, fudgy brownies, then get ready for your new obsession – Oreo Brookies! These amazing hybrid bars have 3 distinct dessert layers:

1. Chocolate chip cookie dough on the bottom
2. Oreo cookies in the middle
3. Fudgy brownies on top

There’s something for everyone to love in these easy cookie bars. With just 25 minutes of prep time, you can have these bars in your oven–and then in your mouth–in no time!

🧾 What You’ll Need

Ingredients You’ll Need

You probably already have most (if not all!) of the ingredients you’ll need to make these Oreo Brookies. Don’t miss the Tips section below for more advice on how to prep and measure your ingredients.

(Links are affiliate links and I earn a small commission from qualifying purchases.)

• Unsalted butter: Use room temperature butter to make these cookie bars.
• Sugar: In the brownie layer the recipe calls for brown sugar and granulated sugar. Brown sugar helps give the bars a deeper flavor and keeps them moist, but you can use all of one or the other if you prefer.
• Eggs: Use large, room temperature eggs for the best results.
• Flour:“Regular” flour, aka all-purpose flour, is what we’re using to give the cookie bars their structure.
• Vanilla: Nielsen-Massey Bourbon vanilla extract is my absolute favorite vanilla extract. However, feel free to use your favorite vanilla extract you have at home.
• Baking soda: Helps the cookie bars to rise.
• Salt
• Semi-sweet chocolate chips: I always recommend using high-quality, flavorful chocolate that you enjoy the taste of. Using old or waxy chocolate chips will produce disappointing results!
• Oreo cookies: I used Double Stuf Oreos to get a really thick Oreo layer, but any type of Oreo Cookies would work.
• Cocoa powder: I recommend using a high-quality cocoa powder. My favorite is Cacao Barry Extra Brute because its very high quality and also relatively affordable. Whatever you use, look for cocoa that is Dutch-processed (also known as alkalized), because it has a deeper, richer flavor and color.

Equipment You’ll Need

• 9×9 square baking pan: This 9×9 baking pan is one of the most versatile pans I own! It bakes evenly and has square corners which makes cutting evenly shaped bars so much easier!
• Parchment paper: I don’t like to bake directly on my baking pans. Save time and cleanup by using parchment paper when baking.
• Mixer: You will need some kind of mixer to prepare these cookie bars. Either a stand mixer or hand mixer will work fine.
• Whisk: When making the brownie layer, you’ll need a whisk to properly beat the eggs and sugar. You can use your stand mixer whisk attachment or use a stand alone whisk.

Baking Pan – 9×9″Buy nowParchment PaperBuy nowStand MixerBuy nowSteel WhisksBuy now

📸 Photo Tutorial: How to Make Oreo Brookies

Here’s a step-by-step overview of how to make Oreo Brookies! Click here for the printable recipe.

To Make the Cookie Layer

1. Prepare the pan: Line a 9×9 inch square baking pan with baking parchment so that the edges extend over the sides of the pan. Spray well with nonstick cooking spray.
2. Cream butter and sugar: Add 1/2 cup butter and 1/2 cup lightly packed brown sugar to the bowl of a large stand mixer fitted with a paddle attachment. Beat the butter and sugar for 2-3 minutes, until it is light and fluffy.
3. Add egg and vanilla: Turn the mixer to low, and add 1 large egg and 1 tsp vanilla extract, and mix again until smooth.
4. Mix in flour, baking soda, and salt: Add 1/4 cup flour, 1/2 tsp baking soda, and 1/4 tsp salt, and mix just until the flour streaks disappear.
5. Fold in chocolate chips: Pour in 1 cup chocolate chips and fold into the cookie dough.

6. Spread dough in pan: Transfer the cookie dough into the lined baking pan. Spread it into an even layer with your hands, or a slightly moistened mini spatula (it will be sticky).
7. Top and refrigerate: Arrange 16 Oreos on top of the cookie base. Refrigerate the cookie pan while you make the brownie batter.

To Make the Brownie Layer

8. Preheat oven: Set the oven to 350ºF.
9. Melt butter and chocolate: Melt 1/2 cup butter and 1/2 cup chocolate in short 30 second bursts in the microwave, stirring well each time.
10. Whisk in eggs and sugars: Add 2 large eggs, 1/4 cup lightly packed brown sugar, and 3 TBSP granulated sugar to the bowl of a large mixer fitted with a whisk attachment. Whisk for 2-3 minutes, until thick, light, and frothy.
11. Add butter/chocolate mixture and vanilla: Pour the melted chocolate and butter mixture into the bowl and add 1 tsp vanilla extract. Use a rubber spatula to fold everything together in large looping movements.
12. Stir in flour, salt and cocoa powder: Add 1/4 cup flour, 1/4 tsp salt, and 1/4 cup cocoa powder. Stir them into the mixture gently, taking care not to over mix.

🧾 What You’ll Need

• Candy canes: you can use either small or large candy canes (or a mix of both!). If you’re doing a mix of sizes, I recommend baking them on different sheets since the small ones take less time in the oven. Note: this technique works best with fresher candy canes, so don’t use old ones you found in the back of the cupboard – buy new ones for the best results.
• White and dark chocolate chips: The chocolate inside is optional, but if you use it, you can use your choice of white chips, chocolate chips, or a mix of both! Alternately, you can use candy coating, which I tend to prefer because it sets well at room temperature and doesn’t get soft and sticky.
• Candy cane bits: You can decorate the chocolate with crushed candy canes, but those tend to get sticky quickly. If you want to make these in advance and have them last longer, I recommend candy cane bits instead.
• Baking sheets
• Parchment or silicone mat

(Links are affiliate links and I earn a small commission from qualifying purchases.)

📋 Photo Tutorial

Here’s an overview of how to make Candy Cane Hearts. You can get printable instructions in the recipe card, and while you’re there, watch the full-length tutorial video!

1. Cover a baking sheet with parchment paper, and spray it with nonstick cooking spray. Unwrap your candy canes, and arrange them in a heart shape on the baking sheet. I recommend doing a few at a time – if you try to do too many, the canes will just harden before you can shape them.
2. Bake the candy canes at 250 F for 5-8 minutes. Watch them carefully – you want them to be soft and pliable, but not so warm that they start melting. The exact time depends a lot on the oven and the candy itself, so this is one recipe where you want to stay close by during the process.

3. Let the candy canes cool completely. If you want to fill them with peppermint bark, heat dark and white chocolate chips (or candy coating). Fill the center of a heart with the melted coating, gently pushing it all the way to the edges of the heart.
4. While the chocolate is still wet, sprinkle candy cane bits on top and gently press them in.
5. Refrigerate the tray to set the chocolate, then enjoy!

🧾 What You’ll Need

Ingredients

The good news: you probably already have most, if not all, of the ingredients you’ll need to make these homemade donuts! Here are a few tips to keep in mind as you make this recipe. (Links are affiliate links and I earn a small commission from qualifying purchases.)

• Milk and water: Whole milk will give you the most tender dough, but any fat percentage will work. I have only tested this recipe with dairy milk, so cannot advise on non-dairy alternatives.  The amount of water and milk in the dough are interchangeable so long as you have 1 1/3 cups of liquid. However, do not replace the milk in the pudding filling! 
• Sugar: This recipe uses granulated sugar in both the dough and cinnamon-sugar coating.
• Yeast This recipe calls for active dry yeast. I use and recommend Bob’s Red Mill Yeast, or Red Star Yeast. You can buy yeast in bulk or in pre-measured packets. If you opt to use the premeasured packets, please keep in mind that each packet contains 2 1/4 tsp. This recipe only needs 2 tsp of yeast, so you will will use slightly less than one full packet. If you are newer to working with yeast, make sure you read my yeast tips below before beginning.
• Eggs: This recipe uses 1 whole egg and 2 egg yolks, to make supremely tender donuts. Here’s my full guide to separating egg yolks and whites if you need a refresher.
• Flour: “Regular” flour, aka all-purpose, is what we’re using to give the donuts their structure. I recommend actually weighing the flour (and all of your ingredients!) for a more accurate result, but you can also spoon it into the measuring cup and gently level it off.
• Butter: Your butter should be at room temperature to make this recipe. This means it’s pliable but cool–you don’t want it to be greasy and melty. I always recommend unsalted butter in baking, so you can control the precise amount of salt. If you only have salted butter, use that but omit the additional salt in the recipe.
• Frying oil: You can use canola or vegetable oil for frying the donuts.
• Cinnamon: The donuts are rolled in a mix of ground cinnamon and sugar. You can swap in pumpkin pie spices for the cinnamon if you’d like.
• Pumpkin Pie Spice Pudding: This is the base of the filling for the donuts. I used Kraft Jell-O Pumpkin Spice Pudding. It’s seasonal, but you should be able to find it in most grocery stores on the baking aisle near other types of instant pudding. If you can’t find it, butterscotch pudding or vanilla pudding with additional cinnamon might be good substitutes. They won’t have that signature pumpkin pie flavor, but they will still provide a creamy fall-flavored filling.

Equipment

• Slotted spoon: Lifting freshly fried donuts from hot oil can be tricky but a slotted spoon will save you a lot of hassle. A slotted spoon can accommodate the doughnut’s size and allows excess oil to drip off.
• Cooling rack: You’ll want to use a cooling rack of some type so that the excess oil can drip off of the donuts while they cool. I I really like using a wire cooling rack.
• Stock pot:I like to fry donuts in a large stock pot. I can usually fry 2-3 doughnuts at a time.
• Mixer: You will need some kind of mixer to make the dough for these donuts. I highly recommend using a stand mixer for this recipe. You will also need a small hand mixer or whisk to make the pudding filling.
• Thermometer: If you’re going to be deep frying, an accurate thermometer is a MUST. You don’t need to spend a fortune on one, though — a basic thermometer like this is perfect. A thermometer helps you monitor the temperature of the frying oil, so you’ll have successful donuts every time. If you are new to using a thermometer, check out my guides for how to use a thermometer and how to test and calibrate a thermometer correctly.
• Cutter: Sharp circle cutters are the best for making donuts. I use and recommend this versatile set of round cutters. I use it for donuts, cookies, tart dough, and more.
• Piping bag & tip: I like these disposable piping bags (I wash them and re-use them to reduce waste!). You can also use a gallon-size zip-top bag with a hole cut in the corner.
• Rolling pin: I love and recommend this French-style rolling pin.

📋 Instructions

Here’s an overview of how to make Pumpkin Cream Filled Donuts! Full instructions are included in the recipe card down below.

Make the Dough

1. In the bowl of a stand mixer, combine the warm milk and water, 2 TBSP of granulated sugar and yeast. Whisk together on a low speed until just incorporated, then turn off the mixer and let sit for 5 minutes, until frothy. IMPORTANT: if after 5 minutes it looks exactly the same as it did before, don’t proceed – it means your yeast is dead, and your dough won’t rise! Read our yeast troubleshooting tips, and when in doubt, buy new yeast so you know it’s fresh.
2. Next, add the eggs, remaining granulated sugar and vanilla, and mix until incorporated.
3. Swap the mixer attachment for a dough hook. Add the flour and salt, and begin kneading until the dough starts to come together.
4. Add in the unsalted butter and continue kneading for an additional 5 minutes, until a smooth dough forms.

1. Remove the dough from the stand mixer and roll it into a ball. Place the dough ball back into the mixing bowl and cover tightly with plastic wrap.
2. Let the dough rise for 1 hour or until doubled in size.
3. Turn the dough out onto a clean, floured surface and roll it out to ½” thickness.
4. Cut 3-inch circles of dough and place them on parchment-lined baking sheets with at least ½” between them. You can re-roll the scraps to make more doughnuts, but use a light hand so your dough doesn’t become tough. Let the cut doughnuts rise for about 1 hour, until they’ve doubled in size.

Make the Pumpkin Cream Filling

• While the donuts are going through their second rise, prepare the pumpkin filling.
• In a medium sized mixing bowl, combine pumpkin spice pudding mix and milk. Whisk together for 2 minutes, until it starts to set. Set the filling aside for now.

💭 Variations

Pumpkin donuts are endlessly customizable, so get creative with different flavors and textures! Here are some ideas to get you started:

• Use a different flavor of instant pudding like butterscotch, cheesecake or vanilla. You could also use your favorite homemade pastry cream.
• Top the donuts with a glaze, streusel, crumble, or just powdered sugar instead of cinnamon sugar.
• Serve with a dollop of fresh whipped cream or ice cream.
• Spice up your cinnamon sugar topping with some added flavors likes nutmeg, cloves, allspice, cardamom or pumpkin pie spice.

🍩 Donut FAQs