Pumpkin Donuts with Garlic and Herbs

by Editorial Staff

Pumpkin yeast donuts with garlic oil topping with herbs are soft, lush and very fragrant. And what a sunny color they have! This shade is obtained by adding pumpkin puree to the dough. Appetizing pumpkin donuts will perfectly complement hot rich homemade borscht, cabbage soup and many other first courses.

Ingredients

  • Pumpkin (peeled pulp) – 280 g
  • Egg – 1 pc.
  • Butter (softened) – 30 g
  • Flour – 550 g (3.5 cups with a capacity of 250 ml) + for working with dough
  • Dry yeast – 7 g
  • Sugar – 15 g
  • Salt – 1 teaspoon
  • Vegetable oil (for working with dough and lubricating the mold) – 30 ml

To lubricate donuts:

  • Yolk – 1 pc.

For watering:

  • Vegetable oil – 45 ml
  • Garlic – 2 cloves
  • Greens (dill and parsley) – 10 g
  • Salt – 1 pinch

Directions

  1. We prepare the necessary products.
    Sift the flour. Butter needs to be soft – we get it out of the refrigerator in advance.
  2. Cut the pumpkin into small pieces.
  3. We put the pumpkin in a saucepan, pour 300 ml of water.
  4. Boil the pumpkin until soft, about 15 minutes.
  5. Transfer the finished pumpkin to a colander so that the excess liquid is glass. We leave 150 ml of the broth and let it cool to a warm temperature (approximately 30-35 degrees).
  6. Grind the pumpkin with a blender – you should get 150 grams of puree.
  7. Add sugar to a warm pumpkin broth, stir to dissolve.
    Add yeast.
  8. Leave the broth with yeast in a warm place for about 15 minutes to create a “cap”.
  9. Add an egg, soft butter, cooled pumpkin puree and salt to a bowl of yeast mixture.
  10. Mix with a whisk.
  11. Adding the sifted flour in parts, knead the dough.
  12. The dough should be soft, not clogged with flour. You can lubricate your hands with vegetable oil when kneading.
  13. Grease the dough with vegetable oil, cover with foil and leave in a warm place for 1-1.5 hours. The dough should increase in volume by approximately 3 times.
  14. We dust the table with flour, lay out the dough.
  15. Knead the dough a little and roll it into a thick sausage.
  16. Then we divide the dough into 13 parts: 7 large and 6 smaller pieces.
  17. We make a thick cake from each piece of dough, collect the edges of the cake in the center, form a round donut.
  18. All donuts are molded.
  19. Cover the bottom of the form with parchment. The dia of my mold is 22 cm.
    Lubricate the walls and the covered bottom of the mold with vegetable oil.
    We spread large donuts with seams down in the center, and small ones – at the walls of the form.
  20. Cover the form with donuts with foil and leave in a warm place for about 20 minutes.
    By the end of this time, preheat the oven to 200 degrees.
  21. Lubricate the donuts with yolk. We send the form with donuts into an oven preheated to 200 degrees for 20-25 minutes, bake them until golden brown.
  22. While the donuts are baking, we prepare the watering. To do this, pour vegetable oil into a bowl, add garlic passed through a press.
  23. Chop the dill and parsley with a knife and add to a bowl with vegetable oil.
    Add a pinch of salt and mix.
  24. Garlic oil with herbs for watering donuts is ready.
  25. After a while, we check the readiness of the donuts with a wooden skewer – after piercing the donut, the skewer should come out dry. Let the baked goods cool slightly.
  26. Then we pour garlic oil and herbs over the donuts over the entire surface, helping to distribute the watering evenly with a culinary brush.

Fragrant pumpkin donuts with garlic and herbs, ready. Bon Appetit!

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