Pumpkin Doughnuts

Ingredients

• 500g peeled and chopped butternut pumpkin

• 150ml milk

• 7g dried yeast

• 1 tsp caster sugar, plus 1/2 cup extra to dust

• 2 tbs Raisins

• 2 cups (300g) plain flour

• 3 tsp finely chopped fresh rosemary, plus extra leaves to serve

• Sunflower oil

• 2 tsp ground cinnamon

 Preparation

1. Place pumpkin in a microwave-safe bowl and cover with plastic wrap. Microwave on high for 14 minutes or until very tender. Drain off any excess liquid. Cool completely, then mash until very smooth (we used a ricer).

2. Place milk in a jug and stir through yeast and sugar. Set aside for 10 minutes or until frothy. Add to pumpkin with sultanas, flour and chopped rosemary, and stir to combine. Cover bowl with plastic wrap and place in a warm spot for 2 hours or until doubled in size.

3. Half fill a deep-fryer or large saucepan with oil and heat to 170°C . In batches, carefully drop tablespoons of dough into the oil and cook, turning once, for 5-6 minutes or until golden and cooked through. Remove using a slotted spoon and drain on paper towel. While hot, toss with cinnamon and extra sugar.

Lara Kh.