Deep-Fried Pumpkin Donuts
by Editorial Staff
Golden donuts with a porous airy structure and a pronounced pumpkin flavor. Try these pumpkin donuts with a glass of milk – it’s delicious!
Ingredients
- Pumpkin – 700 g
- Flour – 150-200 g
- Eggs – 2 pcs.
- Sugar – 4 tbsp
- Vanilla sugar – 15 g
- Baking powder – 1 teaspoon
- Salt – a pinch
- Vegetable oil – 600 ml
Directions
- We prepare products. We turn on the oven, let it heat up to 200 degrees.
- Peel the pumpkin. Cut the pumpkin pulp (500 g) into slices about 0.5 cm thick. Put the pumpkin slices in a baking dish.
- Cover the tin tightly with foil and place in the oven for 30 minutes.
- After a while, put the soft pieces of pumpkin in a bowl and interrupt with a submersible blender into a homogeneous puree. You can use a plug. Cool the pumpkin puree a little for 15-20 minutes.
- Then we drive eggs into the pumpkin puree, add vanilla and regular sugar, and salt.
- Mix with a mixer until smooth.
- Sift flour with baking powder into the resulting mass.
- We adjust the amount of flour so that the consistency of the dough is like that of low-fat sour cream – the dough should easily drain from the spoon.
- In a saucepan, heat the oil over maximum heat. Then we turn down the heat to medium. Put the dough in the bubbling oil with a tablespoon. Since the dough is quite liquid, the shape of the donuts will be unpredictable. Fry the donuts, stirring constantly with a slotted spoon or spoon, until a noticeable golden hue appears.
- Put the finished donuts on a plate with paper napkins to rid them of excess oil. The shape of all donuts is different, and the pumpkin is well felt in the taste.
- On the inside, pumpkin donuts have a very porous and airy structure.
Bon Appetit!
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