I have a small and young pumpkin. However, the pumpkin ripens on its own. If the pumpkin is used as a vegetable, it will not taste good, so I process it into something so that the pumpkin is not wasted. I weighed this whole pumpkin and it weighed less than 200 grams, so it was the right decision to process it into a kampung donut with an original taste without heavy or excessive toppings. And in the recipe that I made, I did not use sugar in the dough because I wanted my donuts to have a savory taste. However, there is still a sweet taste that I will present on top of the donuts in the form of fine granulated sugar that I blended myself as a topping and to perfect this kampung donut.
1. 300 grams of medium protein wheat flour
2. 200 grams of pumpkin
3. 20 grams of margarine
4. 1 teaspoon of fermipan
5. ½ teaspoon of salt
1. The first thing I do is peel the pumpkin, clean the seeds without leaving any residue, then wash it until clean, then boil it for about 5-10 minutes over medium heat.
2. After the pumpkin is cooked, remove and drain it, then I immediately move it to a larger container to crush it manually using a spoon.
3. After the pumpkin is soft, the next step is to mix the flour into it
4. After that, I also put in the fermipan and salt into it, then I knead it until the dough becomes smooth or perfectly even. And for this mixing process, I use my hands that I have washed clean first so that it doesn't stick.
5. After the dough is smooth, I add margarine to it and stir it again until the dough is really smooth or slippery like in the picture
6. After that, I let the dough rest for about 1-2 hours until it doubles in size from the first dough
7. After the dough has risen and becomes like this, I deflate the dough again and I take the dough little by little like this, then I circle the middle and I do all of this process manually without the help of tools.
8. After the dough is finished being rounded, I let it rest for about 5 minutes and while waiting for that, I prepare the oil for frying.
9. After the oil is really hot and the donut dough has risen again, then I fry it. And during the frying process, I rotate the dough using chopsticks until the donut is slightly brown and I turn the dough over.
10. The final result is like this so it's not too brown. When I eat it, the outside feels crispy but the inside is soft and hollow.
11. After that, arrange the donuts in a container and sprinkle fine granulated sugar on top.
I have finished making village donuts with simple ingredients perfectly. Because the main dough does not use granulated sugar but there is added salt in it so the taste of my donuts is savory and the sweet taste obtained from the sprinkling of toppings is not too sweet. I made this donut recipe for people who don't like sweet tastes or those who have started to avoid granulated sugar. However, if you like a sweeter taste, you can add granulated sugar to the dough without having to remove the salt. So that the savory and sweet taste can still be felt. Greetings from me maytom, Indonesia
