Brûlée Pumpkin Doughnuts - Dessert Recipe | BCLIQUOR

Ingredients

• 2 cups (500 ml) whole milk
• 1 vanilla bean, split and seeds scraped out
• ½ cup (125 ml) granulated sugar
• 3 tbsp (45 ml) cornstarch
• ¼ tsp (1 ml) kosher salt
• ½ tsp (2 ml) ground cinnamon
• ½ tsp (2 ml) ground ginger
• ¼ tsp (1 ml) ground nutmeg
• 4 large egg yolks
• 2 tbsp (30 ml) unsalted butter, cut into ½-in (1.25 cm) cubes
• 1 cup (250 ml) whole milk
• 2 cups (500 ml) granulated sugar, divided
• 1 tbsp (15 ml) active dry yeast
• ⅓ cup (75 ml) unsalted butter, melted and cooled
• 1 large egg
• 1 tsp (5 ml) fine sea salt
• 1 cup (250 ml) canned pumpkin purée
• 1 tsp (5 ml) ground cinnamon
• ½ tsp (2.5 ml) ground nutmeg
• 1 tsp (5 ml) vanilla extract
• 5½ cups (690 g) all-purpose flour
• canola oil, for frying
• ¼ cup (60 ml) clover honey