Baked Pumpkin Brioche Donuts

DONUTS

1. Pour warm milk in a small bowl and add 1 teaspoon of sugar and the dried yeast. Set aside for 5-10 minutes until it becomes frothy.
2. Beat the eggs and the sugar with your electric mixer for about 5 minutes, using the whisk attachment.
3. Add the melted butter, salt, pumpkin spice, pumpkin and yeast mixture to the whisked eggs and mix until well combined.
4. Replace the whisk with the dough hook.
5. Add the flour, and then knead on low speed until it’s well combined into a dough.
6. Sprinkle with flour and cover with a dish towel, then let it rest at room temperature for 1.5-2 hours.
7. Once the dough has doubled in size, place the covered bowl in the refrigerator for at least 4 hours, preferably overnight. You can actually keep the dough refrigerated for up to 4 days.
8. Place the dough on a floured surface and knead it quickly, shaping it into a ball by stretching it and folding it over.
9. Roll it into a ½ inch thick rectangle and cut out donuts with a 3-inch donut cutter.
10. Place the donuts on a parchment paper lined baking sheet, about 2 inches apart and let them rest for 30 minutes at room temperature.
11. Bake the donuts for about 10 minutes at 375F. They will still be pale but slightly golden at the bottom.

ICING

1. Combine the melted butter, cream cheese and milk in a blender until well combined. (If you are using regular Challenge Cream Cheese and not the Challenge Soft Cream Cheese, you will have to strain the mixture to remove excess cream cheese chunks.)
2. Add sifted powdered sugar and the inside of vanilla bean, and stir until icing reaches a firm and creamy consistency. You might have to add a little extra powdered sugar.
3. Chill icing in the refrigerator for about 20-30 mins.
4. Dip the donuts in icing and let them dry.