I cook such donuts in the fall, when pumpkin appears on the shelves. It should be boiled and mashed beforehand. But, if you don't have time or opportunity for this, buy ready-made pumpkin puree. It is sold in baby food departments.
Ingredients
- Flour - 3 glasses
- Chicken eggs - 1 piece
- Dry yeast - 1 tsp.
- Milk (warm) – 200 ml
- Ground cinnamon - 1 tsp.
- Powdered sugar - 3 tbsp.l.
- Sugar - 2 art.l.
- Vegetable oil - 400 ml
- Pumpkin - 200 g
- Water - 100 ml
Step-by-step cooking recipe
Peel the pumpkin, slice it and place it in a small saucepan.
Pour in water and simmer for 15-20 minutes.
Puree the soft pumpkin with a blender or mash it with a pusher.
Mix yeast, milk, powdered sugar and remove to a warm place for 15 minutes.
In a deep bowl, mix flour, sourdough, egg and ground cinnamon.
Add pumpkin puree and knead a soft dough. Cover the bowl with a towel and put it in a warm place for 1 hour.
Roll out the cake 2-3 centimeters thick, squeeze out the donuts with a special cutting.
Place the donuts on a board and leave to rise at room temperature for 20 minutes.
Fry the donuts in hot oil until golden brown and place on a paper towel.
Sprinkle the finished donuts with sugar.
