Pumpkin-oliebollen from annemarie hakhoff

Name: pumpkin-oliebollen from annemarie hakhoff
Total time: 60 min
Yield: 35
Ingredients: 1 kilogram pumpkin peeled into pieces; 10 gram yeast; 2 deciliter orange juice; 3 orange grated; 1 dash brandy Cognac, Armagnac, Brandy; salt; 100 gram sugar; 3 egg; 500 gram flour; oil for frying; cinnamon powder; Brown sugar

Try these pumpkin dumplings from Annemarie Hakhoff

Ingredients

Directions

Cook the pieces of pumpkin in water for 30 minutes with a pinch of salt.
Let the cubes drain well in a colander.
Squeeze the pumpkin in a bowl with a fork.
Dissolve the yeast in the orange juice and add it together with the orange zest on the pumpkin puree.
Mix this with a mixer with dough hooks.
Add the brandy, a pinch of salt and the sugar.
Keep mixing and add the eggs one by one.
Now add the flour and mix until a nice emulsion is formed.
Leave it in a warm place for 2 hours with a clean warm towel over it.
Look after 2 hours if the mixture is thick enough. If not, stir in a little flour.
Using a spoon, spoon a scoop of the dough and carefully push it into the hot frying oil of 180 degrees Celsius with a second spoon.
Fry the bread rolls in about 6 minutes until done.
Turn them halfway and do not bake too much at the same time. They must not lie against each other in the fat.
Drain the oliebollen on kitchen paper.
Mix the brown sugar with the cinnamon on a plate. Quantities of choice.
Roll the oliebollen through the sugar-cinnamon mixture.