Sonhos de abóbora
FLUFFY PORTUGUESE PUMPKIN DREAMS
FROM THE DONUT CHAPTER
OF THE VEGAN BAKER
These donuts are the cool friend that I invite with me to potlucks and picnics,
so people think I’m more interesting by association. That friend’s secret? Overcompensating with a flask in their handbag.
Each of these Christmas-infused pumpkin dreams can hold a formidable volume of brandy splashed over the top, and are just what you need to turn any festivity into a real party.
You’ll adore sinking your teeth into these fluffy clouds (they are named pumpkin dreams for good reason) with the perfect pop of flavour throughout the dough. We use psyllium husk powder as a binding ingredient to replace eggs in this recipe, making it totally plant based. Along with the serve of pumpkin that comes in every bite, fun ways to eat your veggies is no longer the stuff of dreams.
Vegan Portuguese Pumpkin Dreams
Ingredients
- 2 kg (4 lb 6 oz) pumpkin (winter squash)
- 80 g (23⁄4 oz) walnuts, crumbled
- 14 g (5 scant teaspoons) active dried yeast
- 60 ml (2 fl oz) warm water
- 500 g (1 lb 2 oz) bread flour
- 150 g (51⁄2 oz) granulated white sugar
- 1 tablespoon psyllium husk powder
- 1⁄2 teaspoon fine salt
- 60 ml (2 fl oz) brandy
- zest and juice of 1 orange
- 1 teaspoon good-quality vanilla extract
- 1⁄2 teaspoon baking powder
- neutral-flavoured oil, for deep-frying, plus extra for greasing
- brandy, for sloshing
- generous pinch of sea salt or smoked salt
- cinnamon sugar
Instructions
- Preheat the oven to 200°C (400°F).
- Cut the pumpkin into thick slabs and bake for 45–60 minutes, until the flesh is tender when poked with a fork. Weigh out 600 g (1 lb 5 oz) of the roasted pumpkin flesh and use a food processor to blend it for a few minutes until smooth. While the oven is still on, spread the walnuts on a baking tray and bake for about 10 minutes, until toasty and fragrant.
- Combine the yeast and warm water in a small bowl and leave for 5 minutes to bloom.
- In a large bowl, mix together the flour, sugar, psyllium husk powder, toasted walnuts and salt. Make a well in the centre and add the pureed pumpkin, yeast mixture, brandy, orange zest and juice, vanilla and baking powder. Stir well to combine fully. Cover and rest in a warm spot to rise for 1 hour, or until doubled in size.
- Heat 5–7.5 cm (2–3 in) of neutral-flavoured oil in a large heavy-based saucepan until the temperature registers above 175°C (345°F) on a kitchen thermometer, or when the handle of a wooden spoon instantly bubbles when placed in the oil. Adjust the temperature slightly to keep it around 175°C (345°F) while frying the donuts.
- Pour a small amount of cold oil into a cup. Dip a dessertspoon into the oil, then scoop up a small spoonful of the risen pumpkin mixture and smooth it out with another oiled spoon (if you want truly, perfectly round donuts; otherwise just use one spoon).
- Carefully slide the dough with your finger from the oiled spoon smoothly into the hot oil. Repeat until the pot is filled – but not so much that the donuts don’t have their own personal space.
- Fry for about 2 minutes on each side, until dark golden, then transfer to paper towel to drain. Repeat in batches to use all the pumpkin mixture.
- While still warm, slosh some brandy over the donuts, then toss with the salt, followed by the cinnamon sugar. Allow to cool before entering pumpkin dreamland.
- Store the donuts spread out in an airtight container to travel with you to picnics and potlucks within 2 days of frying.
Nutrition Facts
Calories
121.43Fat
2.43 gSat. Fat
0.25 gCarbs
21.43 gFiber
1.19 gNet carbs
20.24 gSugar
7.08 gProtein
3.07 gSodium
45.58 mgCholesterol
0 mg