Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Pumpkin doughnuts
Makes 20 Mini Doughnuts Desserts and puddings
Ingredients
- 375g peeled and chopped pumpkin or 250g ready-made pumpkin purée
- 150g plain (all-purpose) flour, sifted
- 2tbsp caster sugar
- 2tsp baking powder
- 1 egg, beaten
- 3tbsp whole milk
- rice bran or vegetable oil, for frying
Method
To make the pumpkin purée, preheat the oven to 180C/350F/ Gas 4 and put the pumpkin pieces on a baking tray lined with baking paper.
Cook for 40–45 minutes, until soft. Transfer to a bowl, allow to cool, then mash.
In a large bowl, combine the pumpkin purée, flour, sugar, baking powder, egg, milk and a pinch of salt.
Using a deep-fryer or a large deep saucepan, add the rice bran oil and heat to 170C/325F. If you don’t have a thermometer, drop in a cube of bread – the oil is hot enough when the bread turns golden brown in 20 seconds.
Using 2tbsp, shape the mixture into rough balls and drop into the hot oil, a few at a time. Cook for 3–4 minutes, moving them around in the oil.
Drain on paper towel and repeat until all of the batter has been used. Serve immediately.
Advertisement