Print Options:

Custard Pumpkin Doughnuts

Yields6 ServingsPrep Time30 minsCook Time20 minsTotal Time50 mins

Custard Pumpkin Doughnuts

Custard Pumpkin Doughnuts

Ingredients:
For the Doughnuts
 300 g self-raising flour
 5 ml ground cinnamon
 2 ml salt
 30 ml castor sugar
 400 g mashed pumpkin, cooked
 200 ml First Choice Custard
 3 eggs, lightly beaten
 sun flour oil for frying
For the Pecan and Cinnamon Caramel:
 50 g pecan nuts
 20 g First Choice Honey
 40 g soft brown sugar
To Serve:
 60 g castor sugar
 2,5 ml ground cinnamon
 250 ml First Choice Custard
Directions:
For the Doughnuts:
1

Sieve together the self-raising flour, cinnamon, castor sugar and salt.

2

In another bowl combine the pumpkin, eggs and First Choice Custard.

3

Add the dry ingredients to the custard mixture and mix well to make the batter.

4

Heat the oil to ±160°C and drop teaspoons full of batter into the hot oil.

5

Cook for about 3 minutes until golden brown and cooked. Remove from the oil onto a paper towel to drain excess oil.

For the Pecan and Cinnamon Caramel
6

Heat the pecans in a non-stick pan on medium heat until lightly toasted. Remove from the pan and keep aside.

7

Add the First Choice Honey and sugar into the frying pan and stir with a wooden spoon.

8

Heat until it starts to bubble and all the sugar has dissolved.

9

Tip the pecan nuts back into the pan and stir to coat with the caramel.

10

Tip the pecans onto baking paper and cool completely.

11

Crush with a rolling pin or in a food processor (not too fine).

To Serve:
12

Combine the castor sugar and cinnamon and mix with the crushed pecan and cinnamon caramel.

13

Place the pumpkin doughnuts in serving bowls and sprinkle generously with the cinnamon and pecan nut mixture.

14

Drizzle with First Choice Custard.

Nutrition Facts

Servings 0