Portuguese Pumpkin Doughnuts
Ingredients
Doughnuts
- 250 grams pumpkin, peeled and cut into chunks
- 1 tablespoon vanilla extract
- 2 tablespoons brandy
- 1 teaspoon finely grated orange zest
- ½ cup caster sugar
- 1 tablespoon active dried yeast
- 75 grams butter, melted and cooled
- 3 large eggs, size 7, lightly beaten
- 2 cups plain flour
- neutral oil for frying
Cinnamon Sugar
- ½ cup caster sugar
- 2 teaspoons ground cinnamon
Instructions
- 1
Cinnamon sugar - Combine the sugar and cinnamon in a bowl and set aside (this will be used for coating the doughnuts after cooking).
- 2
Doughnuts - Preheat the oven to 200°C fan bake.
- 3
Doughnuts - Place the pumpkin in a roasting dish and bake for 30-40 minutes, or until tender.
- 4
Doughnuts - Place the cooled pumpkin, vanilla, brandy, orange zest and the sugar in a food processor and whizz for 2-3 minutes until smooth. Pour into a large mixing bowl and whisk in the yeast, then set aside for 10 minutes.
- 5
Doughnuts - Whisk in the butter and eggs until well combined. Sift over the flour and gently fold into pumpkin mixture to form a thick, wet dough. Cover with a tea towel and set aside for 45 minutes.
- 6
Doughnuts - Heat 5cm of oil in a sauté pan over a medium-high heat.
- 7
Doughnuts - Dunk a tablespoon into water before taking spoonfuls of batter and dropping them into the hot oil. Cook for 1 minute on each side or until puffed up and brown. Remove with a slotted spoon then toss in the cinnamon sugar. Pile up on a plate and serve immediately.
