Baked Donuts with Kabocha and Raw Cane Sugar

Baked Donuts with Kabocha and Raw Cane Sugar

Fluffy and yet crispy kabocha squash baked donuts.

Ingredients: about 8 donuts

Salt simmered kabocha Recipe ID: 360158
200 g
Raw cane sugar
2 tablespoons
20 g
a small amount
2 tablespoons
Cake flour
100 g
Baking powder
5 g


1. Place the kabocha in a bowl skin side up and mash with a folk. Add the butter and cane sugar and mash to combine.
2. Add the egg and milk and combine.
3. Shift together the cake flour and baking powder into the kabocha mixture and lightly fold in.
4. Place a plastic bag in a small bowl and transfer the dough into the bag.
5. Cut one corner of the plastic bag and pipe out doughnut shapes on a parchment paper lined baking pan.
6. The donuts will be crispy on the outside if you sprinkle with cane sugar (not included.) Bake in the 200℃ oven for 15 minutes.

Story Behind this Recipe

I made the kabocha version of "Sweet Potato and Brown Sugar Baked Donuts" (Recipe ID: 937471).
The dough is very sticky so I reduced the amount of the milk quite a bit.