Portuguese Pumpkin Doughnuts
Photography Kate Battersby.
These lovely light doughnuts are called sonhos de abóbora in Portugal, which translates to ‘pumpkin dreams’. They’re best enjoyed with an espresso or a glass of dessert wine.
Serves: 6-8
INGREDIENTS
Doughnuts
250 grams pumpkin, peeled and cut into chunks
1 tablespoon vanilla extract
2 tablespoons brandy
1 teaspoon finely grated orange zest
½ cup caster sugar
1 tablespoon active dried yeast
75 grams butter, melted and cooled
3 large eggs, size 7, lightly beaten
2 cups plain flour
neutral oil for frying
Cinnamon Sugar
½ cup caster sugar
2 teaspoons ground cinnamon
METHOD
Preheat the oven to 200°C fan bake.
Cinnamon sugar: Combine the sugar and cinnamon in a bowl and set aside (this will be used for coating the doughnuts after cooking).
Doughnuts: Place the pumpkin in a roasting dish and bake for 30-40 minutes, or until tender.
Place the cooled pumpkin, vanilla, brandy, orange zest and the sugar in a food processor and whizz for 2-3 minutes until smooth. Pour into a large mixing bowl and whisk in the yeast, then set aside for 10 minutes.
Whisk in the butter and eggs until well combined. Sift over the flour and gently fold into pumpkin mixture to form a thick, wet dough. Cover with a tea towel and set aside for 45 minutes.
Heat 5cm of oil in a sauté pan over a medium-high heat.
Dunk a tablespoon into water before taking spoonfuls of batter and dropping them into the hot oil. Cook for 1 minute on each side or until puffed up and brown. Remove with a slotted spoon then toss in the cinnamon sugar. Pile up on a plate and serve immediately.
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