Dessert Italian

Senci di zucca (pumpkin doughnuts) recipe

Name: Senci di zucca (pumpkin doughnuts) recipe
Yield: 20
Cuisine: /italian
Ingredients: 500g peeled and chopped butternut pumpkin; 150ml lukewarm milk; 1 x 7g sachet dried yeast; 1 tsp caster sugar, plus 1/2 cup extra to dust; 2 tbs sultanas; 2 cups (300g) plain flour; 3 tsp finely chopped fresh rosemary, plus extra leaves to serve; Sunflower oil, to deep-fry; 2 tsp ground cinnamon (we used Woolworths Macro) Good-quality Italian vino cotto, to serve

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by Phoebe Wood

Aug 08, 2018

“These doughnuts were inspired by John Picone and his daugher Lara, my Sicilian masterminds. Traditionally, you’re only allowed one dip in the vino cotto, so tear the fritters in half and give them a good soak” - Phoebe Wood.

500g peeled and chopped butternut pumpkin
150ml lukewarm milk
1 x 7g sachet dried yeast
1 tsp caster sugar, plus 1/2 cup extra to dust
2 tbs sultanas
2 cups (300g) plain flour
3 tsp finely chopped fresh rosemary, plus extra leaves to serve
Sunflower oil, to deep-fry
2 tsp ground cinnamon (we used Woolworths Macro) Good-quality Italian vino cotto, to serve

Method

1.

Place pumpkin in a microwave-safe bowl and cover with plastic wrap. Microwave on high for 14 minutes or until very tender. Drain off any excess liquid. Cool completely, then mash until very smooth (we used a ricer).
2.

Place milk in a jug and stir through yeast and sugar. Set aside for 10 minutes or until frothy. Add to pumpkin with sultanas, flour and chopped rosemary, and stir to combine. Cover bowl with plastic wrap and place in a warm spot for 2 hours or until doubled in size.
3.

Half fill a deep-fryer or large saucepan with oil and heat to 170°C (a cube of bread will turn golden in 2 minutes when the oil is hot enough). In batches, carefully drop tablespoons of dough into the oil and cook, turning once, for 5-6 minutes or until golden and cooked through. Remove using a slotted spoon and drain on paper towel. While hot, toss with cinnamon and extra sugar. Dip in vino cotto to serve.