Pumpkin Donuts

Ingredients

bite-sized 20 Donuts

• 120g Kabocha(Japanese squash)
• 30g Sugar
• 60g Milk
• 140g～Cake flour
• 3g Baking powder
• Oil for frying

For dressing cookie dough

• 20g Granulated sugar

Directions

①Cut pumpkin into thin slices.

Microwave at 600w for 3 minutes.

②Add Sugar, milk and mix to combine.

③Add sifted flour and baking powder.

*Note: If the dough is too soft, you can add extra Flour, but do not add too much.

④Cover with plastic wrap and refrigerate for 30 minutes.

⑤As the dough is very sticky, wet your hands with Oil and form 2-3cm balls.

⑥Place Oil about depth of 6cm in a large saucepan and heat to about 160°C.

⑦Carefully drop them into the oil. Slowly deep-fry doughnuts until puffed and nicely browned all over.

⑧Transfer the doughnuts to a tray lined with paper towel or a wire rack. Repeat with the remaining dough. Dust with Sugar and enjoy.