There is something magically serene and comforting about the winter.
Grace Stevens, award-winning TV chef, confectionery connoisseur, and winter-loving human, shares her recipe for pumpkin fritter doughnuts to warm up your home.
Pumpkin fritter doughnuts
Ingredients
500 g diced raw pumpkin
150 ml milk
1 egg yolk
35 g soft butter
20 g fresh yeast
3 ml salt
650 ml flour
30 ml castor sugar
Oil for frying
Castor sugar and cinnamon to dust
Method
1. Cook pumpkin until soft, mash it and measure off 125 ml.
2. Dissolve yeast in milk, add yolk and stir well.
3. Combine flour, salt and pumpkin. Add soft butter. Pour in milk mixture and combine all ingredients well.
4. Knead for about five minutes on a floured surface. You may need to add a bit more flour until your dough is combined, but not sticky.
5. Return it to a large bowl and cover with a cloth. Allow to double in size, about 60 minutes.
6. Knead dough gently to return to original size and divide it into 16 equal sized balls.
7. Shape into ring doughnuts by pushing index finger through a ball of dough and widening the hole until a ring doughnut is formed. Make an extra-large hole, because during frying it will get smaller.
8. Place doughnuts onto a floured tray and cover with a cloth. Allow to double in size.
9. Fry in hot oil until golden on both sides, flipping over each doughnut to fry on the reverse side. (Test to see if the oil is hot enough by putting a little piece of bread in oil. If it bubbles, the oil is hot enough for the doughnuts).
10. Drain doughnuts on kitchen towel before tossing it in cinnamon sugar.
Source: www.gracestevens.co.za
