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n Per serve: 696kJ; total fat 9.4g (sat. fat 1.2g); protein 1.6g; carbs 19.1g; sodium 1.7mg; GI estimate medium
1 Peel pumpkin and cut into 4cm pieces. Steam for 12-15 minutes or until tender. Mash until smooth.
2 Put flour in a large mixing bowl. Make a well in the centre, add yeast, sugar and cinnamon, pour in water and stir with a fork to just combine yeast and sugar. Leave to stand for 5 minutes. Add pumpkin, then stir until well combined and dough comes together. Turn out onto a lightly floured surface and knead for 10 minutes or until smooth. Divide dough into 4 pieces, shape each into a sausage, then cut each sausage into 8 slices. Roll each slice into an 8cm snake, then join ends to form a round.
3 Set a small pan over medium heat. Add syrup, honey and lime juice. Bring slowly to the boil, reduce to a simmer and cook for 4 minutes or until syrup is slightly thickened.
4 Pour oil into a large heavy-based pan until one-third full. When hot, add 3-4 doughnuts and cook for 2-3 minutes, turn, then cook for a further 3-4 minutes or until golden. Remove from oil using a slotted spoon and drain on crumbled paper towel. Cook remaining doughnuts in the same way.
5 Transfer doughnuts to a serving platter. Combine extra cinnamon and sugar in a small bowl. Drizzle a little maple syrup mixture over doughnuts, then sprinkle over cinnamon sugar. Serve with remaining maple syrup mixture.