Steps
1
Whip the egg and sugar until pale, foamy and slightly thickened.
2
Gently whisk in the kabocha, Greek yogurt, oil, milk and vanilla.
3
Sift the dry ingredients together, then gently fold into the wet mixture until just combined.
4
Pipe into lightly greased donut molds, filling approximately ⅔ full.
5
Bake at 180°C for approximately 11–15 minutes, checking early because it's a smaller batch.
6
Cool in the mold for 5 minutes, then unmold.
7
Melt about 15 g butter in a tiny pan and let it cook until the milk solids become golden and smell nutty. Let it cool slightly.
8
VERY lightly brush with brown butter → roll in,
30 g granulated sugar + ½ tsp cinnamon + tiny pinch salt
30 g granulated sugar + ½ tsp cinnamon + tiny pinch salt
Nutrition Facts
Per serving225 calories
Calories from
- Protein 5%
- Carbs 63%
- Fat 32%
-
Fat 8 g 12%
-
Saturated Fat 2 g 10%
-
Carbohydrates 35 g 11%
-
Fiber Low 1 g 4%
-
Sugar High 22 g 44%
-
Protein 3 g 6%
-
Cholesterol Low 11 mg 3%
-
Sodium 157 mg 6%
% Daily Value is based on a 2,000 calorie diet.
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