Pumpkin donuts

Ingredients for 1 servings:

• 500 g flour
• 500 g pumpkin flesh (from Hokkaido, butternut or similar pumpkin)
• n. B. cinnamon – sugar
• 2 tbsp sugar
• 1 tbsp flavoring (lemon peel, grappa, or kirsch) optional
• ½ cube of yeast

Instructions

Working time approx. 1 hour; Rest time approx. 45 minutes; Total time approx. 1 hour 45 minutes

Halloween donuts, deep-fried

Cut the pumpkin flesh into thick cubes and cook, covered with water, until soft (approx. 10-15 minutes). Pour through a sieve, reserving the cooking water (you’ll need it later!). Finely chop the pumpkin flesh. Crumble the yeast into a cup, add 1 tablespoon of sugar, and stir gently until the yeast liquefies. Then, using the flour, some of the pumpkin broth, the yeast, the remaining sugar (add grappa, lemon zest, or kirsch to taste, if desired), and the finely chopped pumpkin flesh, make a thick, sticky dough and let it rise in a warm place for about 45 minutes. Scoop out pieces of dough with a tablespoon and drop them into the hot oil in batches. Deep-fry until nicely browned. Roll in cinnamon sugar.