03/06/2026
WLR 🍩 Soft & Fluffy Pumpkin Donuts 🍩 🎃
Ingredients
* 3 eggs
* 150 g butter, melted
* 1 kg pumpkin purée (cooled)
* 1 litre warm water
* 1 litre warm milk
3 1/2 cups sugar
* 3 tbsp dry yeast
* 12 cups plain flour (approximately, add more if needed)
Optional
* 1 cup sugar (for a sweeter donut)
* Cinnamon sugar for coating
Method
1. Activate the yeast
In a large mixing bowl, combine:
* Warm water
* Warm milk
* Dry yeast
Allow to sit for 5–10 minutes until foamy.
2. Mix the wet ingredients
Add:
* Pumpkin purée
* Eggs
* Melted butter
* Sugar
Mix well until combined.
3. Add the flour
Gradually add the flour, mixing as you go.
The dough should be soft and slightly sticky but still manageable. If it is too wet, add extra flour ½ cup at a time.
4. First rise
Cover the bowl with a clean cloth and leave in a warm place for 1–1½ hours, or until doubled in size.
5. Shape the donuts
Lightly flour your work surface.
Roll the dough to about 1.5 cm thickness and cut into donut shapes, or simply scoop and shape into rounds if you prefer traditional market-style pumpkin donuts.
6. Second rise
Place on floured trays, cover, and allow to rise for another 20–30 minutes.
7. Fry
Heat oil to approximately 170–180°C.
Carefully fry donuts in batches for 2–3 minutes per side until golden brown.
Drain on paper towels.
8. Finish
While still warm, roll in:
* Cinnamon sugar, or
* Plain sugar
Tips for Market-Style Donuts
* Keep the dough slightly soft for extra fluffy donuts.
* Don’t overcrowd the fryer.
* Serve warm for the best flavour and texture.
* A light dusting of cinnamon sugar makes them irresistible on a cold winter market day.
Expected yield: Approximately 80–100 medium donuts, depending on size.
🍂 Nothing says winter market comfort like warm pumpkin donuts made with fresh pumpkin, golden on the outside and soft on the inside.(approximately, add more if needed)
Optional
* 1 cup sugar (for a sweeter donut)
* 1 tsp salt
* Cinnamon sugar for coating
Method
1. Activate the yeast
In a large mixing bowl, combine:
* Warm water
* Warm milk
* Dry yeast
Allow to sit for 5–10 minutes until foamy.
2. Mix the wet ingredients
Add:
* Pumpkin purée
* Eggs
* Melted butter
* Sugar (if using)
* Salt (if using)
Mix well until combined.
3. Add the flour
Gradually add the flour, mixing as you go.
The dough should be soft and slightly sticky but still manageable. If it is too wet, add extra flour ½ cup at a time.
4. First rise
Cover the bowl with a clean cloth and leave in a warm place for 1–1½ hours, or until doubled in size.
5. Shape the donuts
Lightly flour your work surface.
Roll the dough to about 1.5 cm thickness and cut into donut shapes, or simply scoop and shape into rounds if you prefer traditional market-style pumpkin donuts.
6. Second rise
Place on floured trays, cover, and allow to rise for another 20–30 minutes.
7. Fry
Heat oil to approximately 170–180°C.
Carefully fry donuts in batches for 2–3 minutes per side until golden brown.
Drain on paper towels.
8. Finish
While still warm, roll in:
* Cinnamon sugar, or
* Plain sugar
Tips for Market-Style Donuts
* Keep the dough slightly soft for extra fluffy donuts.
* Don’t overcrowd the fryer.
* Serve warm for the best flavour and texture.
* A light dusting of cinnamon sugar makes them irresistible on a cold winter market day.
Expected yield: Approximately 80–100 medium donuts, depending on size.
🍂 Nothing says winter market comfort like warm pumpkin donuts made with fresh pumpkin, golden on the outside and soft on the inside.
