John Myers
Pumpkin Donuts
The perfect pumpkin donuts recipe with a picture and simple step-by-step instructions.
- 60 ml Water
- 80 ml Milk
- 1 packet Dry yeast
- 1 piece Egg
- 190 g Pumpkin puree
- 50 g Brown sugar
- 1 tsp Salt
- 0,5 tsp Cinnamon
- 0,25 tsp Ground ginger
- 0,25 tsp Ground allspice
- 15 g Rapeseed oil
- 0,25 tsp Nutmeg
- 450 g Wheat flour
- To wallow
- 150 g Sugar
- 1 tsp Cinnamon
- Put all ingredients except the flour in the bowl of a food processor and mix briefly with the mixer. Then add 250 g of the flour. Gradually work as much of the remaining flour into the dough until a soft ball of dough forms that loosens from the sides of the bowl.
- Knead the dough until it is smooth and elastic. Do not knead for too long, otherwise the donuts will be tough. Let the dough rise for an hour or until it doubles in volume. Turn the dough out and press it down slightly so that the air escapes. Then roll out to a height of just under an inch and cut out donuts. Place the donut rings on baking paper, cover with foil and let rise for about 30 minutes.
- Heat the frying oil in the deep fryer or a large saucepan to around 180 ° C. Dip two or three donuts at a time into the hot oil and fry on one side for about 30 to 40 seconds. Then turn them over and continue frying on the other side until they are done. Mix the sugar and cinnamon in a freezer bag and shake the drained donuts one after the other in the closed bag until they are completely covered with cinnamon sugar. The donuts taste best fresh. Good Appetite!
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