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Pumpkin Donuts

pumpkin donuts

Ingredients

  • 170 gr High Protein Flour (chakra)
  • 100 gr Multipurpose Protein Flour (triangle)
  • 45 gr sugar
  • 100 gr Steamed Pumpkin, mashed (heavy after steaming)
  • 1 pc Egg
  • 45 ml of warm water (can be added / reduced, adjust the moisture of the flour)
  • 5 gr Instant Yeast
  • 45 gr Butter
  • 1/4 tsp fine salt

Toppings

  • Donut Sugar

How to make

  • 1. In a bowl, mix all ingredients except butter & salt
  • 2. Mixer or knead until half smooth (my hand, knead 😊).
  • 3. Add butter and salt, knead again until elastic (passed the windowpane test). Round the dough, grease the bowl with oil, put the dough in the bowl. Cover with plastic wrap or a clean towel, rest for 1 hour or until doubled in size.
  • 4. Deflate the dough, transfer to the silmat. Knead briefly
  • 5. Flatten, then divide & weigh the dough weighing @ 55gr (sy @ 40gr). Round and place on baking paper that has been dusted with a little flour. Rest 15 minutes (be careful not to over-proof, the donuts will wrinkle after frying).
  • 6. After expanding, gently press the top, so that it is slightly flat. Make a hole in the middle using the base of the syringe or you can use a donut mold.
  • 7. Fry with hot oil using medium heat until cooked, just turning once (so as not to absorb too much oil). Lift & drain.
  • Sprinkle with donuts or topping according to taste.

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