Thursday, 18 April 2013

Pumpkin Donut

I love pumpkin but my kids don't.  

Once a GP told me that kids are like computer, the different types of software we load in is how they turned out.   So I can't really blame them not liking this for I didn't cultivate the taste for it when they were young.  Started only introducing this root vegetable at a much later stage and then I had phobia skinning it for I had a very bad experience by slicing my finger.  

I love how my mom cooked this with her signature bean paste.  It is so delicious but I have a hard time coaxing them to eat.  These days I no longer has the energy to do that and yet I am eating it.

When I saw in a FB group that this Pumpkin Donut was given a thumb’s up, I decided to buy half a squash and attempt it.

Masked into a donut and let see whether my girl will still says yucks.  I doubt so because there isn't any pumpkin taste to it at all.


In fact, I done two batches and my helper prefer my version better. 

Overall, I like the texture and it isn't difficult to handle as compared to my last experience with donut many years ago.  I love the golden hue it gives, such a pretty colour.


I will post both and you will be the judge.

Verdict: This recipe tasted soft and fluffy when it is fresh, after a day, it gets harder.  But I give it a warm up in the toaster and it was okay.  Thus if you wanted to eat it the next day, sprinkle sugar only when served.

Recipe A

What you need:

140g bread flour
10g milk powder
11g yeast
40g pumpkin puree
20g castor sugar
15g softened butter
1/2 egg (30g)
30g water

Method:

Put everything except the butter.  Knead till it is combined. 

Add butter and knead till it is soft and palliable.

Proof for 1/2 hour or double in size. (mine took one hour)

Shape and proof for another 10 mins.

Deep fried.

Coat with sugar.



Recipe B

What you need:


140g bread flour
10g milk powder
11g yeast
40g pumpkin puree
20g castor sugar
15g softened butter
40g egg 
30g water

Method:

Put everything except the butter.  Knead till it is combined. 

Add butter and knead till it is soft and palliable.

Proof for 1/2 hour or double in size. (mine took one hour)

Shape and proof for another 10 mins.

Deep fried.

Coat with sugar.


Have fun.

6 comments:

  1. Hi Edith, is the difference only with the egg?
    Im so tempted to try... Need to get some pumpkin soon..
    Btw, im heading bk to Sg, do u want anything from melb? :))

    ReplyDelete
  2. This looks good, I want to make it sometime.

    ReplyDelete
  3. Hi Edith,
    Delicious looking doughnuts! I love pumpkins too!

    ReplyDelete
  4. I have heard of potato donuts. Pumpkin donuts look even more exciting!

    ReplyDelete
  5. Oh wow! I love the look of it. I love pumpkins! Goodness in a "sinful" treat! ;)

    ReplyDelete
  6. Looks yummy.. Wanna try to make it this weekend :)

    ReplyDelete

Thanks for dropping by. If you have tried a recipe, do share with me your experience. It will be nice to hear from you. Cheers

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