Maple-glazed Pumpkin Dough­nuts

NZ House & Garden - - GATHERINGS -

These ten­der, yeast dough­nuts can eas­ily be made dairy-free by re­plac­ing the milk with al­mond or co­conut milk.

¼ cup warm wa­ter

2 tea­spoons Sure­bake yeast

¹⁄³ cup warm milk

1 egg

1 cup cooked, mashed pumpkin (not too wa­tery) 1 ta­ble­spoon vegetable oil

3½ cups plain flour

½ cup brown sugar

2 tea­spoons salt

2 tea­spoons ground cin­na­mon

1 tea­spoon mixed spice


¼ cup maple syrup 1½ cups ic­ing sugar, sifted In a large bowl mix wa­ter, yeast and milk to­gether and leave for 10 min­utes un­til frothy.

Add re­main­ing dough­nut in­gre­di­ents and mix well with a wooden spoon or by hand. Knead for 10 min­utes on a lightly floured sur­face un­til dough feels silky.

Form dough into a ball, place in an oiled bowl and cover with oiled plas­tic wrap. Leave dough to rise un­til dou­bled in vol­ume.

Oil a work sur­face and tip dough out onto it. Use oiled hands to flat­ten dough to 2cm thick then use an oiled knife or cut­ter to cut 5cm squares or cir­cles. (If mak­ing cir­cles, be gen­tle when push­ing the scraps back to­gether for re-rolling – try not to squash all the air out of the dough.)

Place dough­nuts on bak­ing pa­per, cover with oiled plas­tic wrap and leave to rise again un­til puffy.

Heat oil in a deep fryer or saucepan to 190°C. Fry dough­nuts a few at a time, turn­ing once, un­til deep golden. Drain on pa­per tow­els be­fore serv­ing.

Glaze: Mix maple syrup with ic­ing sugar. If de­sired, add a lit­tle wa­ter to thin mix­ture. Driz­zle over dough­nuts or use for dipping. These dough­nuts are best eaten freshly made. Makes about 30 (us­ing a 4cm round cut­ter)

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