For 12 pcs.
For the donut dough (cake dough gets baked in a donut pan):
6 oz. hokkaido pumpkin (without seeds and paring exactly 3 oz.) (170 g/100g)
2 tablespoons water
1 tablespoon lemon juice
1 oz. dark choco drops (30 g)
4 oz. spelt flour (120 g)
2 oz. raw cane sugar (50 g)
1 pinch of cinnamon, salt and vanila
1/2 grated peel of an Orange
1 fl. oz. oil (30 ml)
2 fl. oz. sparkling water, unsweetened (50 ml)
2. fl. oz. orange juice (50 ml)
Cut the pumpkin finely and let it simmer with some water and lemon juice for about 15 minutes with the lid on over a low heat. Then smash it with a fork and let it cool.
Mix flour, sugar, spices and orange peel in a bowl. Stir oil, water and orange juice well. Then add the pumpkin. Pour the dough in greased pans and bake it at 330°F (170°C) for about 15-20 minutes.
HINT: If you don't have donut pans you can reduce the liquid ingredients by about 1 fl. oz. (30ml). Fill the somewhat drier dough in pastry bag and squeeze it as loops on a baking sheet.