Pumpkin Donuts

Serves 6-8
Time 2 hours


2 tsp yeast
¼ cup lukewarm water
3 cups plain flour
2 eggs
2 egg yolks
¼ cup caster sugar
140g butter, melted
240ml milk
½ cup pureed pumpkin, excess liquid squeezed out
½ cup almond meal
Oil for deep frying


½ cup caster sugar
1 tbsp cinnamon


Proof the yeast by combining it with the lukewarm water and a pinch of sugar. Let it sit for 10 minutes until it becomes foamy.

In a mixing bowl, combine the plain flour, eggs, egg yolks, yeast mixture, caster sugar, melted butter, milk, pumpkin and almond meal. Mix until a dough forms. This can also be done in the bowl of a mixer with a dough hook attachment.

Place the dough in a large bowl and sprinkle with a little extra flour. Cover with a teatowel and leave in a warm position to rise for 40 minutes. Once risen, remove from the bowl, turn out onto a floured surface, and punch the dough down. Knead gently into small golf ball-sized portions then place on a floured tray and let rise for a further 40 minutes.

Heat the oil in a deep saucepan to 180°C. Carefully lower in the dough balls and fry until golden and crispy all over.

Place the caster sugar and cinnamon in a dish or tray. Remove the donuts with a sieve or slotted spoon and place directly into the cinnamon sugar. Toss to coat completely. If you have a kitchen syringe, you can fill it with jam and inject it into each donut, if desired.