Thursday, 22 October 2015

Pumpkin doughnuts

I absolutely love everything pumpkin! Cakes, muffins, cheesecakes and.. doughnuts.  These are so light and fluffy and have a beautiful colour from the pumpkin.  Rolled in cinnamon sugar make the perfect autumnal treat! To make the pumpkin puree simply peel a small pumpkin, cut into chunks, place on a tray and bake at 180C until soft (about 40 minutes, depending on the size of your chunks), then blend.  


For the dough:
  • 3 cups strong bread flour
  • 1 cup pumpkin puree
  • 2 1/2 tsp dried yeast
  • 3/4 cup lukewarm milk
  • 1 egg + 1 egg yolk
  • 65g caster sugar 
  • 1tsp cinnamon
  • 1tsp vanilla paste
  • pinch of salt 
  • 35g melted butter
  • 1tbsp  cointreau 

For sprinkling: 
  • 1/2 cup caster sugar
  • 1tbsp cinnamon 
  • vegetable oil for frying

To make the dough mix the flour with dried yeast, then add remaining ingredients and knead until the dough is smooth and stretchy.  Leave in a large bowl covered with cling film, to double in size, for about an hour, then roll out on a floured surface to about 1cm thick.  

Cut out 6cm circles, using a smaller cutter to cut out the middle. 
Cover with a clean cloth and leave to rise again for about 30 minutes.

Warm up the oil in a deep pot to 175C, fry doughnuts until golden brown.  Sprinkle with cinnamon sugar 


1 comment:

  1. strong bread flour? what kind of flour is that? I've never heard of it