Yield: 18 Donuts
- 250ml Milk
- 10g Dried Yeast
- 75g Sugar
- 2 Eggs (room temperature)
- 700g Plain flour
- 1tsp Salt
- 180g Jap Pumpkin (Mashed)
- 75g Butter
- Boil pumpkin until just cooked through- leave to drain in a colander for 30 minutes, then mash.
- Meanwhile heat the milk in a saucepan until lukewarm. Add the sugar and yeast. Let the mix sit until yeast begins to foam (this means the yeast has started activation).
- Place all dry ingredients, eggs, yeast mix and mashed pumpkin into a mixing bowl with a fitted dough hook attachment.
- Mix on speed one until combined. Increase to moderate speed for 5 minutes/ until the gluten has developed (This can be checked by removing a small piece of dough from the mix and gently stretching it between your fingers to see the elasticity- the dough should be paper thin and almost see through without tearing). If not, continue mixing for 5 more minutes.
- Lastly, chop the cold butter into small pieces and gradually add on low speed to the mix. Mix until the butter is incorporated.
- Rest the dough for 30 minutes on the bench (covered with a damp cloth), then cover in clingfilm and refrigerate for 1 hour.
- Turn the fryer on 170°C. Scale each donut at 75g, knead into a round sphere, using the bench and inside of your hand. Place on a floured tray, making sure the join of your donut is facing down on your tray. Repeat process.
- Prove donuts in a warm dry area until the dough has proved ¾ in size. (For ring donuts: slightly flatten and cut a hole in the middle of the donut using the back of a piping nozzle).
- Fry the donuts (bottom side of the donut in the oil first), drain on paper towel.
- Combine cinnamon and sugar together, toss the donuts into the sugar once fried.
-Iced Donut with spiced glaze, decorated with dried rose petals and pepita seeds
-Filled Donut, with Crème Mousseline
- 130g Butter
- 100g Brown Sugar
- 1 Egg Yolk
- 400g Plain Flour
- 1tsp Bicarbonate of soda
- 3tsp Ground Ginger
- ¼tsp Ground Cinnamon
- 135ml Golden Syrup
- Preheat oven to 180°C.
- Place the butter, sugar and egg yolk in a mixing bowl with a fitted beater attachment- beat until the mix forms a smooth paste.
- Scrape down the bowl, add all of the dry ingredients and the golden syrup. Mix until a soft dough is formed (Do not over mix- as your biscuit dough when baked will become crumbly).
- Flour your bench- roll out a portion of the dough with a floured rolling pin (Doug should be 3mm thick to ensure a yummy biscuit).
- Cut out your desired shape and place onto a tray lined with baking paper.
- Bake in the oven for 8 minutes or until lightly browned on the edges of the biscuit.
- Cool the biscuits on the trays (or eat them all before they are cooled!)