Sweet Pumpkin Doughnuts
Posted August 29th, 2009 in Food No Comments »This morning I woke up early and was wondering around the kitchen. I like having coffee in the morning so I made a cup of black coffee, and opened the fridge if there’s anything to munch on. I was kind of half asleep, and sipping hot coffee and walking around thinking whether I should turn on tv or just enjoy this quite moment … if someone sees me in the morning I must look weird, but that’s me :p
When I was looking inside of the fridge I found a small piece of pumpkin. It’s just a leftover from roasted pumpkin I made the other night. Then I thought ” hey maybe I make some doughnuts using the pumpkin.”
I used to make many kinds of doughnuts when I was back in Japan, such as sweet potato doughnuts, carrot doughnuts, kinako (soy bean powder) coated doughnuts, doughnuts with vanilla ice cream and azuki an (chunky azuki paste), etc. I love doughnuts with carrot, sweet potato or pumpkin as they are not too sweet and high in nutrition. Good for kids 🙂
Here is the recipe :
<Pumpkin Doughnuts>
- 100 g pumpkin
- 150 g plain flour
- 3/4 tsp baking powder
- 50 g sugar
- 1 egg yolk
- vanilla essence
- Cut pumpkin and peel the skin off. Steam or microwave until it’s soft. Drain well, an mash up until smooth.
- In a bowl, place mashed pumpkin, egg yolk, sugar and few drops of vanilla essence. Mix with a wooden spoon or a spatula.
- Shift in flour and baking powder and mix well. (* at this point add 1 tbs of water into the dough if the mixture is too tough. If the dough is already soft, there is no need to add water.)
- Wrap the dough in plastic wrap, and rest for 20 mins in the fridge.
- Heat up oil to 160~170 ℃. Using two table spoons, slowly drop half table spoon of dough into oil, one at a time, and deep-fry until it’s golden.
- Drain, and serve on a plate. Dust with icing sugar.
As I mentioned earlier this doughnut is not too sweet, so if you want to add more sweetness you can either:
drop into a tray of cinnamon sugar while it’s hot.
or,
you can dip into melted chocolate,
or,
enjoy with some icing. 🙂
You can also make them in different shapes such as rings and sticks.
Ring : cut baking paper into appx 10cm square, and pipe out the mixture into ring shape onto the baking paper. Slowly drop the paper (with the mixture on) into 160~170 ℃ oil, facing the doughnuts side down, and deep-fry. The paper will come off itself.
Stick : Drop a tiny amount of oil on your hands, and shape the dough into a stick, then quickly drop into heated oil. Be careful not to burn yourself!
Now, if you excuse me I need to go back to the kitchen and finish up my doughnut while it’s hot. 🙂
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