PUMPKIN AND GINGER DOUGHNUTS

Pre cook enough pumpkin to give you 460 gm when cooked and mashed .

Heat 150ml of milk until it`s just warm
Whisk in 15gm ( 5 tsp )of dried yeast
1 Tsp of sugar
Leave stand for 20 minutes until frothy .

While you are waiting
Mix 1 kg of plain flour
1 tsp of ground cinnamon
1/2 tsp of salt
1 egg lightly beaten
4 tbs melted butter
2 tbs of rice bran oil
Bring these all together to make a soft dough .
Turn out on a floured surface and knead till smooth and silky .
Roll out the dough to about 2cm thickness .
Use 2 circular dough cutters ( 8cm & 4 cm ) to make your rings .
The trimmings can be re rolled .
Now let them rise for 30 minutes .

Pour 1 litre oil into a fry pan .
Let it heat gently till it becomes hot then reduce the heat to medium .
Cook the doughnuts in batches turning halfway through so they are evenly golden brown .
Remove them to a cake rack to dry and cool.


To make the glaze melt a dsp of butter in 75ml of milk
Whisk in 175 gm of icing sugar
1.5 tsp of ground ginger .
1/2 tsp of vanilla extract.
The doughnuts can now be dipped in the glaze , by holding them with a pair of tongs .
Place on rack to drain and then enjoy.

AROUND THE WORLD IN 120 RECIPES ..Allegra Mc Evedy ( my copy is signed )