Pumpkin donuts

Name: Pumpkin donuts
Total time: 7800 s
Yield: 20 donuts
Cuisine: British
Ingredients: 500 g bread flour (high gluten flour); 300 g mashed butternut pumpkin; 50 g milk powder; 11 g instant yeast; 100 g icing sugar; 75 g margarine; 4 egg yolks; 1/2 tsp salt; 100 ml milk; 1.5 liter rice brand oil; 180 g icing sugar; 1 tbsp pumpkin puree; 1 tbsp melted butter; 100 g icing sugar for coating; 3 edible flowers for decoration

Santy Coy @chefsantycoy

Gold Coast, Australia

Butternut pumpkin is currently on special in Gold Coast, Australia, and I am excited to make pumpkin donuts with a delicious pumpkin glaze. Rest assured, the taste does not resemble pumpkin at all. The presence of pumpkin in the dough is undetectable. These donuts are incredibly light, fluffy, and irresistible. They can be left at room temperature for two days, covered with plastic wrap, and they will remain soft, light, and non-greasy.

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Santy Coy @chefsantycoy

Gold Coast, Australia

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Ingredients

2 hour 10 minutes

20 donuts

500 gbread flour (high gluten flour)
300 gmashed butternut pumpkin
50 gmilk powder
11 ginstant yeast
100 gicing sugar
75 gmargarine
4egg yolks
1/2 tspsalt
100 mlmilk
1.5 literrice brand oil
Pumpkin glaze
180 gicing sugar
1 tbsppumpkin puree
1 tbspmelted butter
100 gicing sugar for coating
3edible flowers for decoration

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Steps

2 hour 10 minutes

1

Steam the pumpkin untul soft. Mash the pumpkin and put in the strainer to make sure the pumpkin is really puree form.
2

Put all dry ingredients and wet ingredients in a mixing bowl. I use bread mixing bowl. at last add margarine. start mixing until it comes into a dough that is just slightly sticky to touch. it’s not going to be a super smooth dough but the dough will be soft. I mix it for 15 minutes.
3

Cover and let it proof at a warm place until double in size. I use bread proof funtion in my bread machine and it tool about 1 hour for it to double in size.
4

Lightly dust your working surface with flour. Transfer the dough to the working surface. Divide the dough into 20 pieces, roughly about 65 grams each.
5

Roll each dough into a round balls, I use donuts moulds to shape the dough. If you don’t have donut mould like mine, you can flatten the dough slightly, about 1/2 inch in thickness and with a 1 inch circle cut out of the middle. Place them on a parchment paper. I cut around each doughnut so that i can transfer them easily into the oil.
6

Cover the donuts with a dry cloth and let the shaped donuts proof again until double in size, it may take 40 minutes at a warm place.
7

Heat up the the oil in a frying pan to 130º - 140ºC. Gently pick up the dough and put into the oil. Lower the heat to betweet mediun to low. F ry it about 2-3 minutes on each side before flipping, it can create beautiful white ring in the middle of the donuts. I use 1 chopstick to flip and remove the donuts. Place the donuts in the cooling rack.
8

To make pumpkin glazing :
9

Put sifted icing sugar, melted butter and pumpkin puree and mix it all together until smooth.
10

Glaze half of the donuts and coating the other half with icing sugar. Decorate the donuts with edible flowers and as you like.
11

Enjoy…
12

Tips

You can glaze the dough before you serve. The donuts can be freeze for 1 months in the freezer. For reheating, simply reheat them in an over, wrapped in a foil at 160ºC for 6 - 10 minutes or until heated through. Glaze them after that if you like.

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Cooksnaps

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Santy Coy @chefsantycoy

on September 02, 2025 09:44

Gold Coast, Australia

I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!