Wednesday, December 9, 2015

Christmas Wreath Baked Pumpkin Donuts 圣诞花环烤南瓜甜甜圈

Christmas wreath is one that cannot be missing in this festive celebration. To make it more fun, I baked some edible Christmas wreath. Instead of using bread to make the wreath, I used baked pumpkin donuts, the recipe that I have eyeing for quite sometimes.

Recipe adapted from the blog of Aunty Young and 启动生命的旋律

IngredientsYield about 396g dough, make 10 donuts each weigh about 32g
150g bead flour
25g caster sugar
2g instant yeast
3g salt
30g butter
40g egg
10ml water
75g mashed pumpkin

Others :
·         Some melted butter
·         Some egg wash
·         Some raisins
·         Some snow or icing sugar

1. Mix the flour, caster sugar, instant yeast, salt and mashed pumpkin evenly with a mixer and we are using KitchenAid Mixer in this case.

2. Add in the egg and continue mixing. Slowly add in the water and knead into a dough. Don’t add in all the water at once; add it according to the consistency of the dough. Lastly add in butter, continue kneading it patiently until it turns into a shiny, pliable dough, until reach window pane stage. Which took about 20-30 mins in total using of Kitchen aid mixer speed 2-4, occasionally speed 6 with a few seconds beating of the dough.

3. Cover the dough with cling wrap or a wet cloth, place it in a warm place and allow it to proof for 40 minutes or until it doubles in size.

4. Place the dough on the floured surface, punch down the dough and divide it into 10 portions. Roll them into balls and cover them in a cloth to proof for 10 minutes.

5a. For shaping into normal donuts : Punch down the balls of dough slightly, roll them into balls again and poke a hole in the middle with a finger. Using both hands, slowly widen the hole

5b. For shaping into wreath : divide the ball into 3 portions and roll them into long rope, equal in thickness and length. Take the three ropes, pinch them together at the top and braid like braiding the hair, then loop around to form a wreath, pinching and tucking in the ends where they meet. Decorated the wreath with raisins. Repeat with remaining dough.

6. Arrange the donuts on a tray and proof in a warm place for about 40 minutes. (Check on the donuts after proofing for 30 minutes. If they look okay, then you can start baking them. Don’t proof for too long, if not the hole may disappear when baking.)

8. Brush a layer of egg wash on the donuts and bake in a preheated oven at 180°C for 10 -15 minutes or until they turn golden brown.

9. Spread a layer of butter on the donuts fresh out of the oven. After about 5 – 10 minutes, alternately scatter some icing sugar and cinnamon powder on the doughnuts.

Notes :
·      The dough is sticky, need a bit of flouring when shaping the dough.
·      I baked some of my donuts for 12 mins and they turned into dark brown, so check them out at 10 mins.

Here is how a regular donut will look like.

This is posted at Party Maketsy Blog and Party Maketsy Instagram as well, a blog that sharing all party related info.

This post is linked at Cook and Celebrate: Christmas 2015 
hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe 
and Zoe from Bake for Happy Kids.


  1. Hi Jess,

    These little pumpkin wreaths that you have made are so cute! What a great idea that you can use them as decoration and eat them too :D


  2. I love the fact that the donuts are baked, more reason to eat more! These Christmas wreaths look so dorable!

  3. You are so talented, wish i can cook and bake as well as you...

  4. Your pumpkin wreath looks so very festive and glorious!

  5. Such a pretty Christmas wreath. A cool idea to make pumpkin donuts into a pretty festive bread! Thanks for linking!

  6. hi jess, i hv tried making wreaths before but they turned out so ugly so i must say that you are good in making those beautiful pumpkin wreath breads!


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