Everyone wants a pumpkin donut as soon as October hits, but we couldn’t just plop a pumpkin donut onto our menu without doing it the right way. That meant no canned pumpkin or powdered pumpkin flavor. No artificial shortcuts.
We had to begin with the real ingredients. Real pumpkins, fresh from the local farm. Hand-selected by our pastry chef and co-owner, Paul. He went out and chose whole pumpkins, carved them, roasted them until tender, and made a purée out of them. He then used that to make Lantern’s first flavored raised brioche dough. A perfect pairing.
For the icing we carve and juice another variety of pumpkin and combine it with brown sugar and spices that are all ground and toasted in-house of course.
The donut is finished with candied pepitas, raw sugar, and just a pinch of chili to add a warming sensation and balance of flavor.
