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Yield:产量约20个油条

认为这些南瓜饼甜甜圈。我需要to say more? Oh, with chocolate sauce and candied, spiced pepitas. I actually find fried desserts to be great for dinner parties. You can do the prep ahead and still get that wow factor at the table— I mean, who doesn’t like pumpkin pie and doughnuts? You will notice that these “pumpkin” fritters are actually made using winter squash. I find real pumpkin to often be very watery and lacking in flavor so I prefer the richness and sweetness of squash such as kabocha or butternut.

此食谱摘自A.O.C.食谱。阅读我们的审查。

原料

对于油条

1/2 kabocha or butternut squash, about 1 lb.
1/4杯全牛奶
2 tsp. dry yeast
3杯通用面粉
1茶匙kosher salt
1-1/2茶匙。地面肉桂
1/2茶匙。姜粉
1/4茶匙。ground cardamom
1/8茶匙。新鲜磨碎的肉豆蔻
1/8茶匙。丁香粉
4 Tbs. (1/2 stick) unsalted butter, melted, plus a little for the bowl
1extra-large egg
2/3杯深褐色的糖
1/2茶匙。纯香草提取物
1cup granulated sugar
2 to 3 quarts vegetable oil, for frying
1cup Chocolate Sauce
1/2杯蜜饯

For the chocolate sauce

3盎司。68％黑巧克力
3汤匙。糖
1/4杯优质不加糖的可可粉

For the candied pepitas

1/4茶匙。小茴香种子
2 tsp. unsalted butter
1/2杯生南瓜种子
1汤匙。糖
大方捏每种犹太盐，肉桂，新鲜磨碎的肉豆蔻和丁香
1茶匙蜂蜜

Preparation

做油条面团

Heat the oven to 400°F.
Cut the squash in half lengthwise, and place on a baking sheet cut- side up. (Don’t remove the seeds yet; they give extra flavor.) Cover with foil, and roast for about 1 hour, until very tender. Let cool for 10 minutes, and then scoop out the seeds and discard them. Purée the warm squash through a ricer or food mill, and measure out 1/2 cup. (You can reheat any leftover purée, season it with salt, pepper, and butter, and eat it for dinner!)
在一个大碗中，将1/4杯水和牛奶加热到体温。在整个表面均匀地撒上酵母，使酵母盛开10至15分钟。
搅拌面粉，盐，1/2茶匙。肉桂和其他香料一起撒在盛开的酵母上。在中心做一井，放在一旁。
Combine the squash purée, butter, egg, brown sugar, and vanilla, and pour into the well of the dry ingredients. Fold together with a rubber spatula until incorporated; be careful not to overmix the batter, or the fritters will be tough. (Some specks of flour are OK.)
Lightly brush a large bowl with melted butter. Scrape batter into the bowl, and flip the batter upside down, so that all sides are covered with a little of the melted butter. Cover with plastic, and allow the batter to rise in a warm, draft- free place for about 1 hour, until doubled in size.

做巧克力酱

Chop the chocolate into small chunks, and place it in a large bowl.
在平底锅中，将糖与2/3杯水混合，然后煮沸。
Add the cocoa powder to the boiling water, and whisk to combine. Bring to a boil again, whisking constantly, and then immediately pour the water over the chopped chocolate, and let it sit for 1 minute to melt the chocolate. Whisk together until combined, working from the inside out, to emulsify the mixture. Cool to room temperature.

做蜜饯的pepitas

用中火在一个小锅中烤茴香种子2至3分钟，直到种子释放出香气并浅褐色。将它们砸在砂浆中。
用中火在茴香锅中融化黄油。加入南瓜种子和糖，然后将盐和香料撒在上面。将南瓜种子扔掉，用黄油很好地覆盖它们，然后煮几分钟，直到它们开始弹出并稍微涂上颜色。
Turn off the heat, and wait for 30 seconds. Add the honey, tossing well to coat the pumpkin seeds. Spread on a plate, and let them cool.

炸油条

面糊的尺寸增加一倍后，让它在冰箱中至少休息1小时，然后在准备好炸时将其放到室温。（将冰箱中的面糊冷却会发展出风味，并产生更多的嫩油漆。）
将1杯砂糖与剩余的1茶匙结合在一起。肉桂在一个大碗中，放在一边。
将油在厚重的宽底锅中用中火加热到350°F。
sc起堆积的面糊，然后用第二个勺子将圆形勺子推入热油。不要拥挤锅；油条不应该感动。炸2至3分钟，直到四面都在深金黄色。
在纸巾上排干油条，然后拍打以除去多余的油。当它们仍然很热时，将油条扔在碗中加肉桂 - 糖混合物。将油条堆放在盘子上，或在六个甜点板之间分开。淋上3/4杯巧克力酱，撒上蜜饯pepitas，并在侧面供应剩余的巧克力酱，以浸入。