Donat labu
50gr mentega (dingin)
30gr gula pasir
2 kuning telur (32gr)
5gr ragi instant
20gr susu bubuk
120gr labu halus (dingin)
50gr susu cair (dingin)
300gr terigu protein tinggi
1/2 sdt garam

- Kupas kulit labu, buang bijinya, potong dadu, cuci, kukus 10-15 menit, panas2 langsung di haluskan, setelah dingin simpan si kulkas. (Sisa labu bisa si simpan di kulkas atau freezer)
- Campurkan terigu, gula, susu bubuk, ragi instant, labu halus dan kuning telur, mixer kecepatan rendah
- Masukkan susu secara bertahap (susu bisa kurang bisa lebih tergantung kadar air dalam labu)
- Setelah adonan menjadi 1 gumpalan, masukkan mentega dan garam, mixer hingga kalis
- Istirahat 15 menit (adonan tertutup)
- Bagi adonan masing masing 40gr
- Bulatkan, istirahat 20 menit (proofing tertutup)
- Proses degassing, lalu istirahat 40-50 menit tergantung suhu ruang (proofing terbuka)
- Goreng suhu minyak 160C (goreng bagian atas terlebih dahulu)
- Untuk bombolini, balur dengan gula caster, isi dengan diplomat cream
- Untuk donat jadul taburi dengan gula halus (donat di beri lubang)

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Pumpkin donuts
50g butter (cold)
30g granulated sugar
2 egg yolks (32gr)
5g instant yeast
20g powdered milk
120g smooth pumpkin (cold)
50g liquid milk (cold)
300g high protein flour
1/2 tsp salt

- Peel the pumpkin skin, remove the seeds, cut into cubes, wash, steam for 10-15 minutes, hot, then puree, once cool, store in the refrigerator. (You can store the remaining pumpkin in the refrigerator or freezer)
- Mix flour, sugar, powdered milk, instant yeast, ground pumpkin and egg yolks, mixer on low speed
- Add the milk gradually (more or less milk depending on the water content in the flask)
- After the mixture forms a lump, add the butter and salt, mixer until smooth
- Rest 15 minutes (dough covered)
- Divide the dough into 40g each
- Round, rest 20 minutes (closed proofing)
- Degassing process, then rest for 40-50 minutes depending on room temperature (open proofing)
- Fry at 160C oil temperature (fry the top first)
- For bombolini, coat with caster sugar, fill with diplomat cream
- For old school donuts sprinkle with powdered sugar (donuts with holes)

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