Pumpkin Doughnut

From 1 recipe, I made 3 kinds of doughnuts. Fried, oven baked, and in the form of drop doughnuts, which is known as Timbits in Canada. I love them baked as less calories, but my kids love them fried. I know, so naughty. They love the drop doughnuts too as they are fried as well 🙂

I have shared the oven baked and Timbits on separate post. For oven baked, click here, while for the Timbits, click here.

In a bowl, mix:

• 1/4 c almond milk, lukewarm
• 1/2 tsp sugar
• 1 tsp active dry yeast

Meanwhile, in a stand-up mixer, with dough hook attachment, mix:

• 2 c flour
• 6 tbsp dark brown sugar
• 1/2 tsp cinnamon powder
• 1/4 tsp allspice powder
• 1/2 c pumpkin puree

Pour in:

• Yeast mixture

Knead in:

• 2 tbsp vegan margarine

Cover dough and let rest in warm area for half H

For fried donuts

• Roll flat dough and cut with donut cutter, let rest for another 15 minutes
• Fry for a minute each on each side, until golden brown

Toppings

• Ganache: a handful of dairy free chocolate chips, melt on double boiler. Stir in 2 tsp almond milk. Mix until ganache consistency
• Vegan sprinkles, purchased online, Let’s Sprinklez