Pumpkin Donut

I love pumpkin but my kids don't.  

Once a GP told me that kids are like a computer, the different types of software we load in are 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.  I 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 have 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 say yucks.  I doubt so because there isn't any pumpkin taste to it at all.

In fact, I did 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 pliable.

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 pliable.

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.