Spiced Pumpkin Drop Doughnuts
Photography by Olivia Galletly.
These sweet, spiced pumpkin doughnuts are incredibly light and fluffy and pair beautifully with a rich dark chocolate sauce. Quick and easy to prepare and doesn’t require any extra time for rising.
Serves: 6–10
INGREDIENTS
500 grams raw pumpkin, peeled and chopped
¼ cup caster sugar
1 egg
2 tablespoons milk
1½ cups flour
2 teaspoons baking powder
1 ½ teaspoons cinnamon
1/4 teaspoon nutmeg
½ teaspoon all spice
¼ teaspoon salt
oil for deep frying
icing sugar to dust
80 grams dark chocolate
⅓ cup cream
METHOD
Boil pumpkin until tender. Drain and mash until smooth, then set aside to cool.
In a large bowl, beat together the caster sugar and egg. Add the mashed pumpkin and milk and mix well. Add the dry ingredients and mix until well combined. Place in the refrigerator for 30 minutes to chill.
Heat 4cm of oil in a large saucepan until it reaches 180ºC, if you don’t have a thermometer, dust a little flour into the oil, if it sizzles the oil is ready to use. Take a tablespoon of batter and carefully drop it in to the hot oil, use another spoon to help scrape the batter off the original spoon. The batter will eventually puff up and come to the surface.
Once golden brown, remove the doughnut from the oil using a slotted spoon. Place on a tray lined with paper towels to drain. Repeat with remaining batter. Dust doughnuts with icing sugar just before serving.
Over a saucepan of simmering water, melt chocolate in a large heatproof bowl. Add the cream and stir until incorporated. Pour into a small bowl and serve with doughnuts. Makes 15 small doughnuts.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.