Chai pumpkin sufganiyot.

Hannukah doughnuts, or sufganiyot, infused with chai and filled with orange-pumpkin buttercream.

Dough:
374 grams all-purpose flour (2 ¾ cups)
2 grams cinnamon (1 teaspoon)
1 gram cardamom (½ teaspoon)
3 grams salt (½ teaspoon)
7 grams active dry yeast (2 ¼ teaspoons)
55 grams granulated sugar (¼ cup plus 1 teaspoon)
120 grams warm water (110 degrees F) (½ cup)
1 chai teabag
80 grams nondairy milk (1/3 cup)
6 grams Ener-g egg replacer (2 teaspoons)
30 grams water (2 tablespoons)
2 grams vanilla extract (½ teaspoon)
28 grams coconut oil, at room temperature (2 tablespoons)

Buttercream Filling:
54 grams coconut oil, softened (¼ cup)
62 grams pumpkin puree (¼ cup)
1 gram nutmeg (½ teaspoon)
Few pinches of orange zest
240 grams powdered sugar (2 cups)

To Finish:
2 quarts vegetable oil
100 grams granulated sugar (½ cup)

View the full recipe at How to Philosophosize with Cake→