To celebrate Heritage Month, we partnered with Capital Hotel School in Pretoria and asked their chef students to create unique dishes based on South Africa's traditional favourites. For this fresh twist on pumpkin fritters, Oreneile Modibela and Redirile Malete turned them into braai doughnuts.
300g pumpkin, diced
80g butter
30g brown sugar
1 egg yolk
500g plain flour
10g baking powder
500ml vegetable oil
For filling:
300ml fresh cream
100g caramel
For topping:
5g cinnamon mixed with 10g icing sugar
100g strawberries
100g blueberries
You can use yeast instead of baking powder.
Instead of coating with cinnamon sugar, you can soak the doughnuts in syrup or honey.
To make sure your doughnuts are all similarly sized, use an ice-cream scoop to measure out each ball before you fry them – using less oil if you want to opt for the healthier option.
