Pumpkin Doughnuts

Name: Pumpkin Doughnuts
Yield: 20 Balls
Cuisine: British
Ingredients: 100 g Cooked Pumpkin *1/2 cup when pureed; 2 tablespoons Caster Sugar; 1 pinch Salt; 1 cup Self-Raising Flour; Oil for frying; Icing Sugar for dusting *optional

Hiroko Liston @hirokoliston

Melbourne, Australia

The other day I made leftover cooked Pumpkin into ‘Pumpkin Dango Dumplings’ using Glutinous Rice Flour. Today I used Regular Self-Raising and made it into Doughnuts. The process is almost identical. You mix the pureed Pumpkin with Flour. I added some Sugar for these Doughnuts.

Hiroko Liston @hirokoliston

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Ingredients

20 Balls

100 gCooked Pumpkin *1/2 cup when pureed
2 tablespoonsCaster Sugar
1 pinchSalt
1 cupSelf-Raising Flour
Oil for frying
Icing Sugar for dusting *optional

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Steps

1

Combine pureed Pumpkin, Sugar and Salt in a mixing bowl. Add Self-Raising Flour and mix to form a soft dough. If the dough is too soft, you can add extra Flour, but do not add too much. Allow to rest while you are preparing the Oil for frying. *Note: 1 cup is 250ml
2

Heat Oil about depth of 5cm in a large saucepan and heat to about 160°C. As the dough is very sticky, wet your hands with Oil and form 2-3cm balls and carefully drop them into the oil. Slowly deep-fry doughnuts until puffed and nicely browned all over. It takes about 4-5 minutes.
3

Transfer the doughnuts to a tray lined with paper towel or a wire rack. Repeat with the remaining dough. Dust with Icing Sugar and enjoy