Pumpkin donuts I

Ingredients for 1 servings:

• 750 g pumpkin flesh
• 3 tbsp sugar
• 1 packet of vanilla sugar
• 1 pack of yeast
• Milk
• 250 g flour
• 1 tsp cinnamon
• Sugar and cinnamon for sprinkling
• oil

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Chop the pumpkin flesh into small pieces, cover with sugar and vanilla sugar and cook until soft. Remove the lid from the saucepan and allow the steam to evaporate well. Puree the pumpkin with a hand blender or press it through a potato ricer, then pour the puree into a fine-mesh sieve and drain well. Mix one packet of yeast with milk until smooth and mix into the pumpkin puree. Gradually add the flour and cinnamon. Mix everything into a thick dough. Cover and let rise at room temperature. Heat oil or fat to 180°C. Scoop out dumplings with two tablespoons and fry until golden brown, turning halfway through. Mix the cinnamon and sugar, sprinkle over the doughnuts and serve immediately.