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.
Ingredients:
For the dough:
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
Enjoy!