Ciambelline Pumpkin and Cinnamon Donuts
Category: Desserts
Yield: 25 pieces
Ingredients:
| Ingredient | Quantity |
|---|---|
| Pumpkin | 160g |
| All-purpose flour | 325g |
| Butter | 50g |
| Lemon zest | 1 lemon |
| Condensed milk | 170g |
| Ground cinnamon | 2g |
| Active dry yeast | 4g |
| Sugar | 50g |
| Peanut oil (for frying) | 600g |
Instructions:
-
Prepare the Pumpkin:
Begin by cutting the pumpkin in half and removing the seeds and inner fibers. Then, slice the pumpkin into smaller pieces and place them on a baking tray lined with parchment paper.
Roast the pumpkin in a preheated static oven at 200°C for 60 minutes. If you’re using a fan-assisted oven, reduce the temperature to 180°C and bake for about 50 minutes.
Once cooked, remove the tray from the oven and let the pumpkin cool slightly. Peel off the skin and mash the flesh using a potato masher until you have about 200g of pumpkin puree. Set it aside for later use. -
Prepare the Dough:
In a small saucepan, melt the butter and allow it to cool slightly.
In a large mixing bowl, sift the flour and add the dry yeast.
Grate the zest of one untreated lemon into the bowl.
Add the ground cinnamon, melted butter, and the prepared pumpkin puree to the mixture.
Add the sugar and condensed milk to the mixture. -
Knead the Dough:
Mix everything together, then knead the dough with your hands until you have a smooth and uniform texture. Once ready, place the dough onto a lightly floured surface and roll it out with a rolling pin to about 1 cm thickness. -
Shape the Donuts:
Using a round cookie cutter with a diameter of about 6 cm, cut out the donuts. Then, use a smaller cutter (around 3 cm) to create the hole in the center of each donut.
As you shape the donuts, arrange them on a tray lined with parchment paper. It’s best to work in small batches of 2 to 3 donuts at a time, to avoid lowering the oil temperature. -
Fry the Donuts:
Heat the peanut oil in a deep pan to about 170-180°C. Gently place the donuts into the hot oil and fry them for about 2-3 minutes, turning them halfway through with a fork or slotted spoon. They should become golden brown on both sides. -
Drain and Serve:
Once fried, use a slotted spoon to remove the donuts from the oil and place them on a tray lined with kitchen paper to drain the excess oil. If you like, roll the warm donuts in granulated sugar for an extra sweet touch.
Serve them warm and enjoy the delightful pumpkin and cinnamon flavor!
Tip: These delicious pumpkin donuts are perfect for a cozy autumn treat, and they make a wonderful addition to any dessert table. The pumpkin adds a moist texture, while the cinnamon offers a warm, comforting flavor.
