15 minutes (+ 2 hours or more to rise)
1 tbsp active dried yeast
2 tsp caster sugar
½ cup warm water
2 free-range eggs, lightly whisked
½ tsp salt
1½ cups well-mashed roast pumpkin or orange kumara
3–4 cups self-raising flour
oil (eg. canola, grapeseed, rice bran), for frying
½ cup caster sugar
2 tsp ground cinnamon
Orange Caramel Sauce
3 tbsp (45g) butter
2 tbsp golden syrup
grated zest and juice of 1 orange
¼ cup soft brown sugar
2 tbsp cream
pinch flaky sea salt
te Pa 2020 Sauvignon Blanc
This recipe is out of my vegetable cookbook, Vegful.
Light, fluffy donuts made with the addition of mashed pumpkin or orange kumara (sweet potato), doused in orange caramel sauce and served with ice cream. Drooool!
In a large mixing bowl, gently mix together yeast, 2 tsp sugar and warm water. Set aside in a warm place for about 10 minutes, or until frothy.
Add eggs, salt and mashed pumpkin/kumara and mix until combined.
Gradually add flour (beginning with 3 cups), mixing until a smooth, sticky dough is formed. If the dough is very liquid, add a little more flour. Lightly knead dough on a floured surface for 5–10 minutes (it doesn’t matter if the dough is shaggy/sticky in texture and appearance) then cover and set aside in a warm place for about 2 hours (or up to 4 hours) until doubled in size.
On a plate, combine ½ cup sugar and cinnamon.
Once dough is ready, heat about 6cm depth of oil in a small or medium-sized pot on medium heat. With wet hands, take small balls of dough (about the size of a walnut) and stretch them slightly so they are about 1cm thick. Carefully place in the hot oil — about 3–6 donuts can cook at the same time. Don’t worry if you get all sorts of irregular/different shapes; lots of different-shaped donuts is cool! Cook for 1 minute or so until golden, then flip over with a metal spoon to continue cooking on the other side until golden and cooked through. Test one by breaking in half to ensure the dough is cooked all the way through and adjust cooking time as necessary. Briefly drain on paper towels before tossing in cinnamon sugar.
Orange Caramel Sauce
Heat butter, golden syrup, orange zest and juice and brown sugar in a pot on medium heat. Simmer for 2–3 minutes, then remove from heat and stir in cream and salt. Set aside to cool.
Serve donuts warm, drizzled with Orange Caramel Sauce, vanilla or chocolate ice cream, custard or whipped cream.
TIP: The ideal frying temperature is 175°C. However, if, like me, you don’t have a thermometer, you can test it is the right temperature by adding a small piece of dough to the oil. If it floats and starts bubbling, and browns in 50–60 seconds, the oil is at the right temperature.