Steps

1. Scoop out the seeds and pulp from the pumpkin with a spoon, and cut into **2-3 cm cubes**.
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2. Place the pumpkin on a cutting board with the cut side facing up, and carefully slice off the skin. Ensure you have **70g of net weight** after removing the skin.
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3. Place the pumpkin in a microwave-safe bowl, cover with plastic wrap, and microwave on **600W for 1 minute 30 seconds**.
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4. Mash the microwaved pumpkin until smooth using a fork or masher.
   🕒 01:18
5. Add **80g of milk** to the mashed pumpkin and mix well. **Tip:** You don't need to warm the milk; this helps promote yeast activity.
   🕒 01:25
6. In a separate bowl, combine **100g of bread flour** and **50g of cake flour** and mix.
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7. Add **15g of sugar**, **2g of instant dry yeast**, and **2g of salt** to the flour mixture.
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8. Pour the pumpkin and milk mixture over the dry yeast and mix everything together to knead.
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9. Once the dough comes together and becomes smooth, add **10g of butter** and knead until the butter is fully incorporated. **Tip:** When kneading by hand, spread the dough thinly on a flat surface using the heel of your hand and knead until smooth.
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10. Continue kneading until the dough is smooth and can be stretched to form a thin, translucent membrane. Round the dough, place it seam-side down in a bowl, and cover.
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11. Cover with plastic wrap and let it proof in a warm place for about **1 hour**, or until doubled in size.
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12. Once proofed, gently punch down the dough to release the gas and turn it out of the bowl.
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13. Divide the deflated dough into **6 equal portions** and shape them into balls.
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14. Cover the shaped dough balls with plastic wrap and let them rest for **10 minutes**.
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15. Gently press down on the rested dough balls to flatten them to about twice their original size. Use a chopstick to create a hole in the center.
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16. Insert your fingertips into the hole and gently stretch it to form a ring shape. **Tip:** If the dough is sticky, lightly flour your work surface. Using chopsticks and your fingers makes shaping easier and more precise.
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17. Place the shaped dough rings onto pieces of parchment paper cut into squares.
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18. Cover with plastic wrap to prevent drying and let them proof for about **20 minutes**, or until they have increased in size by about half.
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19. While the dough is proofing, gently heat **vegetable oil** in a pot to **150-160℃ (300-320℉)**, until it shimmers slightly.
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20. Once the dough has finished its second proof, carefully place the donuts, along with their parchment paper, into the heated oil.
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21. The parchment paper will detach from the dough as it fries. Once it starts to peel away, carefully remove the parchment paper. **Tip:** Frying with the parchment paper attached helps the donuts maintain their shape and fries them more efficiently.
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22. Be careful not to let the oil temperature get too high, as this can burn the outside before the inside is cooked. Fry gently, paying attention to the oil temperature, to ensure they are cooked through. **Tip:** Frying in **150-160℃ (300-320℉) oil** allows them to cook thoroughly and result in a fluffy, delicious texture.
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23. Once the first side is golden brown, flip the donuts and cook the other side.
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24. When both sides are golden brown, remove the donuts from the oil and drain any excess oil.
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25. Fry the remaining donuts in the same manner.
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26. While the donuts are still warm, generously coat them with **granulated sugar**.
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