Pumpkin Donuts
12 servings
30 minutes
Pumpkin is often underestimated as a confectionery ingredient. Meanwhile, this sunny creature is a real botanical gem: its pulp contains not only starch, but also enzymes that break it down and turn it into sugar. So pumpkin can be safely mixed into the dough for biscuits, muffins or, as in this recipe, donuts: in a heated oven or boiling oil, the enzymes begin to work with double force, and the raw vegetable taste, inappropriate in desserts, disappears as if by magic. Restaurateur Savva Libkin's recipe has another secret ingredient: the dough for donuts is mixed with orange juice, which is why the sweetness of the pumpkin also gets a candy citrus note as a gift.
1
Clean the pumpkin and cut it into large cubes. Bake in the oven for 20 minutes at 180°C.
- Pumpkin: 900 g
2
Mash the pumpkin into puree and let it cool.
- Pumpkin: 900 g
3
Dissolve the yeast in warm water and mix in a handful of flour and a pinch of sugar. Let the mixture ferment in a warm place for 30 minutes.
- Fresh yeast: 20 g
- Water: 100 ml
- Wheat flour: 700 g
- Sugar: 40 g
4
Separate the egg whites from the yolks. Add the yolks and the prepared dough to the mashed puree. Then add the juice of two oranges, salt, sugar, and the remaining flour. Knead a smooth and light dough. Leave it in a warm place for about 1.5 hours, occasionally kneading it.
- Egg yolk: 6 pieces
- Oranges: 400 g
- Salt: 15 g
- Sugar: 40 g
- Wheat flour: 700 g
5
Heat refined sunflower oil and fry the donuts using two spoons. Once the donuts are fried, remove them with a slotted spoon and place them on paper towels for a few minutes.
- Refined oil: 1 l
6
Serve with powdered sugar.
- Powdered sugar: 50 g