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Sonhos de abobora
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Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 65 minutes
Teena Ebejer's beloved Portuguese pumpkin doughnuts, known as "pumpkin dreams," are a festive family favorite.
Ingredients:
250g Butternut pumpkin, peeled, cut into 1cm pieces
125g caster sugar
80g butter, melted, cooled
60ml (1/4 cup) brandy
40.00 ml (28g/4 sachets) dried yeast
4.40 gm vanilla extract
4eggs, lightly whisked
350g (2 1/3 cups) plain flour
1.20 gm salt
40.00 gm warm water
215g (1 cup) caster sugar, extra
15.00 gm ground cinnamon
Vegetable oil, to deep-fry
Instructions:
Steam the pumpkin until tender, about 10 minutes. Let it cool for 10 minutes, then drain. Blend in a food processor until smooth and transfer to a bowl.
Combine sugar, butter, brandy, yeast, and vanilla with the pumpkin until mixed well. Allow it to sit in a warm place for 5 minutes to proof, then whisk in the egg.
Sift the flour and salt into a bowl. Gently combine with water until a thick dough forms. Cover and let it rise in a warm, draft-free spot for 30 minutes until it doubles in size.
In a shallow bowl, mix the additional sugar and cinnamon together.
In a large saucepan, pour enough oil to reach a depth of 10cm. Heat over medium-low heat until it reaches 160C. Fry tablespoonfuls of dough in 8 batches for 2-3 minutes until golden brown and cooked. Place on a paper towel-lined tray and coat with the sugar mixture while still hot.