For a healthier alternative, bake the doughnuts in an oven at 180°C, gas mark 4, for 10-15 minutes or until cooked through.
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 35 minutes |
| Serves | 8-10 |
| Cuisine | American |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 543 |
| Fat | 6.3g |
| Saturates | 3.3g |
| Protein | 11.6g |
| Carbs | 108.6g |
| Sugars | 59.8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFIn a microwavable bowl or jug, combine the butter and milk and place in the microwave for 30 seconds or until melted and warmed through. Add in the vanilla extract.
In the bowl of a stand mixer, combine the warm milk and butter mixture with the yeast and set aside. Leave for 5 minutes or until foamy. Add in the cooked butternut squash, vinegar, egg and egg yolks and beat until well combined. Mix in the remaining ingredients on a low speed until fully combined, be careful not to overmix. Cover with a clean tea towel and allow the dough to rise for one hour in a warm spot until doubled in size.
Roll out the dough on a lightly floured surface to a 3cm thickness. Using a 5cm round cutter, cut out approx. 10 circles then cut out the centre using a 2cm round cutter. Cover and set aside for 1 more hour.
In a medium bowl, whisk together the icing sugar, water, and lemon juice until smooth. Adjust the consistency by adding more water, if needed.
Preheat a pot of oil or deep-fat fryer to 180°C.
Once the doughnuts have proofed, drop them in the hot oil and fry for 2-3 minutes on either side until golden and cooked through. Then transfer them to a wire rack to cool completely.
Dip each doughnut into the glaze, allowing any excess to drip off. Place the glazed doughnuts back on the wire rack and decorate them with candy eyes and gummy teeth.
