- butternut squash - 2 cups (about 1 medium squash)
- warm water - 4 tbsp
- yeast - 16 grams
- flour - 2 cups
- salt - 1 tsp
- oranges - 2, juice and zest
- eggs - 4
- oil for frying - (enough to fill your pot about 3/4 full)
- sugar - 1 cup
- cinnamon - 2 tsp
- Peel the squash, scoop out seeds and discard, and cut flesh into chunks.
- Heat a pot of water to boiling. Cook butternut squash until soft (fork can pierce it easily), about 30-45 minutes. Measure out 2 cups of mashed squash. Put in strainer and strain for 3 hours or overnight.
- Proof the yeast - Place the warm water into a glass and add the yeast. Let sit for about 10 minutes until yeast begins to bubble.
- Place the flour and salt into a bowl. Add the proofed yeast, juiced oranges, eggs, and the strained butternut squash.Mix with your hands until a dough forms.
- Cover and Let rise for 1-2 hours. Dough should double in size.
- Preheat oil to reach 350°. Place batter by tablespoons into the oil and let fry until they rise to the surface. Use a fork to flip each over if it doesn't flip on its own. Fry until both sides are brown. Remove and strain in a paper towel.
- Dredge the doughnut in the sugar and cinnamon coating.