In a large mixing bowl, combine bread flour, sugar, yeast, warm milk, eggs, and salt. Knead the mixture for about 8–10 minutes until it’s smooth and elastic. Cover the bowl with plastic wrap and let the dough proof in a warm place for about 1–2 hours until it doubles in size. For easier handling, you can also refrigerate the dough overnight.

While the brioche dough is rising, prepare your fillings. For the pumpkin cheesecake, whip cream cheese with vanilla and spices, then fold in reduced pumpkin puree until smooth. For chocolate pudding, heat milk and heavy cream, then slowly whisk in egg yolks mixed with sugar, and cook until thickened. Don’t forget to simmer your apples with spices for the apple pie filling and make the vanilla bean pastry cream as well.

Once the brioche dough has risen, punch it down and roll it out to about ½ inch thickness on a floured countertop. Use a doughnut cutter to cut out shapes, or fill a piping bag with your chosen filling and inject it into the dough. Let the shaped doughnuts proof again for 30 minutes, covering them with a kitchen towel to avoid drafts.

Heat oil in a deep fryer or heavy pot to 350°F (175°C). Carefully add the doughnuts to the hot oil in batches, making sure not to overcrowd the pot. Fry each doughnut for about 2–3 minutes per side until golden brown and cooked through, using a thermometer to check that the internal temperature reaches 190°F (90°C). Remove them carefully and drain on paper towels.

While the doughnuts are still warm, roll them in pumpkin spice sugar or dip them into your desired glaze for maximum flavor adherence. For the apple cider glaze, combine reduced apple cider with powdered sugar to create a smooth mixture. For maple glaze, simply mix powdered sugar with maple syrup until it’s pourable.

These Thanksgiving doughnuts are best enjoyed fresh out of the fryer. Serve them warm on a platter alongside a steaming cup of coffee or spiced cider, allowing everyone to indulge in the fluffy goodness that captures the essence of Thanksgiving.