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Pumpkin Donuts

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

 

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