John Myers
Ingredients for 6 servings:
- 400 g wheat flour
- 300 g pumpkin flesh, cleaned
- 25 g yeast, fresh
- 1 tbsp sugar
- 1 tsp salt
- 120 ml water
- 1 egg(s)
- 1 tsp anise, optional
- 1 liter oil (sunflower)
- powdered sugar
Instructions
Working time approx. 20 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes
Pumpkin donuts
Cook the peeled and seeded pumpkin in a little water or in the oven until soft, then puree finely. Place the pureed pumpkin in a bowl. Dissolve the yeast in lukewarm water and mix with the salt, sugar, egg, and aniseed, then add to the bowl. Slowly stir in the flour until smooth. Cover the bowl with a cloth and let the dough rise in a warm place for 40 to 50 minutes. Pour sunflower oil into a saucepan and heat. Using floured or oiled hands, form the dough into small balls. Pull the balls apart slightly and make a hole in the center (like donuts – slightly smaller). Fry in the hot oil until golden brown. Place on kitchen paper to absorb the oil and then sprinkle generously with powdered sugar. They taste best warm.
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