When you see this scheduled post, it means Little Thumbs Up month of May "Milk" theme is coming to its end. My first thanks go to Zoe of Bake for Happy Kids and Doreen of my favourite DIY for giving me this opportunity to host Little Thumbs Up, this is such a wonderful experience for me. Thank you ladies for your full support and advice too!
And, to all of you who linkup and support Little Thumbs Up month of May! Thank you! Thank you for sharing so much about your beautiful creations with me. I do learn and inspire by you. This month is a very challenging month for me because of the unscheduled plan in my family but I love to see myself taking action to try out some recipes which I long to bake. For this, thank you!
Please give your full support to Jozelyn of Spice Up My Kitchen who will be hosting Little Thumbs Up month of June with her theme: Butter.end of my speech...is baking time again! ^o^
这是五月份小拇指：奶香结束篇。我由衷感谢你们的支持和分享，除了说谢谢, 感恩！我没有别的话要说。请延伸你们的支持给予六月份小拇指：“奶油，牛油” ，它将由Jozelyn，Spice Up My Kitchen主持。
I bought my doughnut cutter from Daiso in Singapore three years ago, all these while it just sit in my kitchen...not cutting single doughnut dough. When I saw Fazees of BitterSweetSpicy introduced her super soft pumpkin doughnuts, I know is time for my doughnut cutter to do some exercises!
My doughnut dough was very sticky, I have to keep adding flour to the dough. I think the water contents in my pumpkin is higher than Fazees's pumpkin as I have to use about 350g of flour instead of the 250g. However, my pumpkin doughnut turn out well, feel so happy to make this popular sweet snack at home! I prefer cooking the pumpkin in the steamer instead of microwave, as i know my microwave always dried up my vegetables!Verdict: The pumpkin is really super soft and fluffy! My son ate FIVE in a roll! Knowing I deep fried the doughnut with fresh cooking oil and less sugar in the doughnut this is really a healthier choice then buying from outside. However, beware of the very sticky doughnut dough!
you saw the doughnut dough...scary soft ETs!! But when they puffed up in the oil, they become a yummy doughnut!
Recipe adapted from Fazees with changes
(yield 14~16)Ingredients:
350g bread flour (used 250g then slowly add the remaining flour when you find the dough is too wet)5g dried instant yeast
50g sugar
100g cooked pumpkin (peeled, steamed and mashed)
50ml cold milk
2 egg yolks
30g butter
1/4 tsp salt
1 tbsp cinnamon sugar
icing sugar for coating
Method:1. Combine flour, yeast, sugar, mashed pumpkin, egg yolks, salt, cinnamon sugar and milk in a bowl, use the electric mixer (dough hook) mix to combine. 2. Add the butter and continue mixing until it form smooth dough.3. Remove the dough from the bowl and shape it into a ball. Cover and leave it to proof for about 45 mins or until it double in size. Or you can leave it in the fridge overnight, that's what I did. Take out from fridge and leave it for 30 mins in room temperature before use.4. Punch out the air in the dough. Knead and shape the dough into a ball, let the dough rest for 10 mins.5. Work the dough on a floured surface and gently roll out to 1 cm thickness. Cut with a floured doughnut cutter.6. Cover the dough loosely with a wrapping cling and leave it to rise for about 30 mins. or until it double it size.7. Deep fry the dough in medium hot oil till it is golden brown.8. Coat the doughnut with icing sugar.
I'm submitting this post to Little Thumbs up (May 2014: Milk) organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Tze of Awayofmind Bakery House.
