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Pumpkin donut with hazelnuts and maple syrup

ingredients

servings

8

Baking powder for desserts

1 unit

Iodized salt

1 pinch

Vanilla extract, alcohol free

1 teaspoon

Orange juice

50 grams

Peanut oil

60 grams

Brown sugar

40 grams

Maple syrup

80 grams

Toasted hazelnuts

50 grams

Type 2 wheat flour

40 grams

Pumpkin flesh

130 grams

Type 00 wheat flour

130 grams

Eggs

2 unit

Desserts from Italy

Pumpkin donut with hazelnuts and maple syrup

Pumpkin donut with hazelnuts and maple syrup

vegetarian with gluten with eggs with nuts with good fats

ready in

50 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pumpkin donut with hazelnuts and maple syrup

Sweet fast and very good!

Pumpkin donut with hazelnuts and maple syrup step 1

step 1

Cut the pumpkin into slices and cook in oven at 180 ° C for 20-30 minutes, or until it is soft. Take the pulp and reduce it to puree with the orange juice.

Pumpkin donut with hazelnuts and maple syrup step 2

step 2

Beat eggs with maple syrup and cane sugar, add vanilla, salt and pumpkin flesh.

Pumpkin donut with hazelnuts and maple syrup step 3

step 3

Mix and add evenly ground oil. Finally add chopped hazelnuts and sifted flour with yeast.

Pumpkin donut with hazelnuts and maple syrup step 4

step 4

Pour the dough into the baked and floured donut mold and cook in a bake oven at 180 ° C for 40 minutes.

Pumpkin donut with hazelnuts and maple syrup step 5

step 5

You can flavor the donut with cinnamon, ginger or your favorite spices!

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