Description
Achieve bakery-quality donuts with steamed pumpkin puree, high-protein bread flour, and a golden sugar-crusted finish. These yeasted donuts balance seasonal warmth and airy texture for a soft bite that lasts days without preservatives.
Ingredients
High-protein bread flour 300g
Pumpkin puree 120g
Granulated sugar 35g
Instant yeast 4g
Powdered milk 20g
Milk (cold) 150ml
Unsalted butter (cold, cubed) 80g
Salt 3g
Coarse sugar (for coating) 50g
Instructions
Combine bread flour, powdered milk, sugar, yeast, and salt in a large bowl.
Add cooled pumpkin puree and cold milk; mix until a shaggy dough forms.
Knead dough on floured surface until smooth and elastic (5-7 minutes).
Incorporate cold butter pieces gradually until fully emulsified.
First rise: cover and let ferment at room temperature for 60-90 minutes until doubled.
Chill dough for 20 minutes to firm up.
Portion into 12-15g pieces, twist into shape, and arrange on floured proofing cloth.
Second rise: cover and let rest for 45 minutes until puffy.
Heat oil to 340°F (170°C); fry donuts until golden (1.5-2 minutes per side).
Drain on wire rack, then press into coarse sugar until golden-brown.
Notes
Use a digital thermometer to monitor oil temperature; greased proofing cloth prevents sticking.
Substitute part-skim milk powder if powdered milk unavailable.
Dough must be fully chilled after shaping to maintain twisted form during frying.
Store in airtight container at room temperature (up to 72 hours).
- Prep Time: 90
- Cook Time: 20
- Category: Easy Cake Recipes for Every Occasion
- Method: Deep-frying
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 280
- Sugar: 12g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg