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Pumpkin & Cinnamon Doughnuts

These pumpkin doughnuts covered in cinnamon syrup will change your life. Their doughy goodness will melt hearts all over the place. Serve a big batch of these piping hot parcels and prepare to indulge.

Pumpkin & Cinnamon Doughnuts

Makes 30

500g pumpkin, peeled, deseeded, cubed
1 egg, lightly beaten
2 cups plain flour, sifted
1 tsp baking powder
¼ tsp ground cinnamon
¼ tsp freshly grated nutmeg
2 cups vegetable oil
125g brown sugar
1 tsp cornflour
2 tsp ground cinnamon
½ cup caster sugar

Cook pumpkin in a little salted water over medium heat until soft. Drain; allow to cool.

Mash pumpkin and mix with egg, flour, baking powder, cinnamon and nutmeg.

Preheat oven to 180°C. Heat oil in a deep frying pan on a medium to high heat until 190°C on a kitchen thermometer. Drop in spoonfuls of batter. Turn with a fork to fry on both sides until golden, about 3-4 minutes for each batch. Remove; drain on kitchen paper. Keep cooked doughnuts in oven until ready to serve.

To make a syrup, combine brown sugar with ½ cup water and cornflour in a small saucepan. Bring to the boil, slowly stirring until sugar dissolves. Boil briskly until thick and syrupy.

Pour syrup over doughnuts. Mix cinnamon and sugar together, then sprinkle over doughnuts to serve.

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