• Add the whole milk, water, 2 tablespoons of the sugar and the yeast to the bowl of an electric. mixer fitted with a whisk. Mix on low until just incorporated, then turn off the mixer and let sit for 5 minutes or until frothy.
  1 cup whole milk, 3/4 cup water, 2 tablespoons granulated sugar, 2 teaspoons active dry yeast
• Add the egg and egg yolks and mix to combine, then mix in the remaining sugar and vanilla extract.
  1 egg, 2 egg yolks, 1 teaspoon vanilla extract, 1/2 cup granulated sugar
• Turn off the mixer and switch the whisk to the dough hook attachment. Add the flour, then the salt on top of it.
  4 cups all purpose flour, 1 1/2 teaspoons salt
• Knead the dough until it starts to come together. Add the butter and continue kneading for an additional 5 minutes, until a smooth dough forms.
  5 tablespoons salted butter
• Remove the dough from the mixing bowl and roll into a ball. Place it back in the bowl and cover with plastic wrap. Let rise in a warm area for 1 hour or until doubled in size.
• Once the dough has risen, turn it out onto a lightly floured surface. Roll the dough out to approximately 1/2-inch thickness.
• Use a 3-4 inch donut cutter and cut out 12 donuts. You may need to fold and re-roll the dough to get as many donuts as possible.
• Place the donuts onto a parchment paper-lined baking sheet. Cover with plastic wrap and allow to rise in a warm area for another hour or until doubled in size.
• When it is near the end of the rise time, preheat 3-inches of vegetable oil in a large stockpot to 350°F.
  vegetable oil
• Once heated, carefully place 4-5 donuts into the oil. Fry for 2-2 1/2 minutes, then flip and continue to fry for an additional 2-2 1/2 minutes or until golden brown.
• Remove the donuts from the oil with a slotted spoon allowing the excess oil to drip back into the pot. Transfer to a cooling rack with paper towels under it.
• Repeat with the remaining donuts.

Pumpkin Filling

• In a medium bowl, add the pudding mix and milk. Whisk until soft set, about 2 minutes.
  1 3.4 ounce box pumpkin spice pudding mix, 2 cups whole milk

Cinnamon Sugar

• Mix together the sugar and cinnamon in a small mixing bowl. Set aside.
  1 cup granulated sugar, 2 tablespoons ground cinnamon
• While the donuts are still warm, spoon the pudding into a piping bag fitted with a round tip. Place the piping bag into the side of each donut and squeeze until the filling pushes the piping tip back.
• Roll each of the filled donuts into the cinnamon sugar mixture until coated.