Ingredients :
- 2 packets yeast
- Plain flour, 2 1/2 cups (more for dusting work surface)
- Cinnamon, 1 tbsp
- Pumpkin puree, 3/4 cup (mix with 1/4 cup lukewarm milk to loosen)
- Sugar, 4 tbsp
- Egg yolks, large, 2
- Melted butter, 3 tbsp
- Vegetable oil, as needed, for frying
- Strawberry jam, for filling
- Icing piping thingy, or meat baster, for stuffing the jam
Directions :
In a small bowl, sprinkle yeast and 2 tbsp sugar over just-warm water (1/4 cup), leave for 5 minutes till frothy
In a large bowl, sieve flour with cinnamon
Make a well in the center of the flour and add the yolks, 2 tbsp sugar, a pinch of salt and the yeast mixture
Knead the dough by hand for 5 minutes, or in a food processor fitted with a dough hook
Shape into a ball in an oiled bowl and leave to rise for 1 1/2 to 2 hours in a warm spot
Pour veg oil into a deep pan and heat up to about 375F. (Or drop a teeny bit of dough into it and wait for the oil to be at sizzling temperature)
Dust work surface with flour and pat the dough down onto it, rolling it out with a rolling pin to a thickness of 1/3 inch
Cut out shapes with a donut or cookie cutter
Fry, very carefully, in the oil, lowering the donuts into it on a slotted spoon to prevent splattering
They brown quickly, so watch till they turn golden on one side, and flip to the other (they will plump up)
Remove them with a slotted spoon and place on paper towels to soak up the grease
Sprinkle or roll them in sugar
If you like, pipe jam into them, or inject jam with unused meat baster
Serve warm
They also freeze well. Before eating, defrost donuts a few hours and warm them in a moderate oven (330F) for about 10 minutes
