Recipe Index

Ingredients

• 1 cup pureed butternut squash, cooled
• 1 tablespoon active dry yeast
• 1 1/4 cups warm water (about 110°F), divided
• 1 teaspoon sugar
• 3 cups all-purpose flour
• 1 tablespoon fine cornmeal
• 1/2 teaspoon sea salt
• 1/4 teaspoon crushed anise seed
• 1 cup beer, at room temperature
• Neutral oil, for deep-frying
• For the syrup:
• 1 cup packed brown sugar
• 1 cup water
• 3 wide strips of orange zest
• 3 wide strips of lemon zest
• 1 cinnamon stick
• 3 whole cloves

Method

1. Stir the yeast and sugar into 1/4 cup of the warm water and leave for 10 minutes, until foamy.
2. Whisk the flour, cornmeal, salt, and anise seed together in a large bowl.
3. Add the squash puree, the yeast mixture, the beer, and the remaining 1 cup warm water. Mix with a wet hand, lifting and slapping the batter against the bowl for about 5 minutes, until smooth, elastic, and quite soft.
4. Cover the bowl and leave in a warm place for about 2 hours, until the batter has doubled and is full of bubbles.
5. Meanwhile, make the syrup: put the brown sugar, water, citrus zest strips, cinnamon, and cloves in a saucepan, bring to a boil, then simmer for 15 to 20 minutes until lightly syrupy. Strain, keep warm, and set aside.
6. Heat oil to 350°F in a deep, heavy pot, leaving enough depth for the rings to float.
7. Wet both hands. Take a small handful of batter, squeeze a ring shape between thumb and fingers, and slip it carefully into the hot oil. Work in batches so the pot is not crowded.
8. Fry for 1 to 2 minutes per side, turning once, until deep golden and puffed. Lift out with a skewer or slotted spoon and drain briefly on paper towels.
9. Serve hot, several rings per person, with the warm spiced syrup poured generously over the top.

Prep: 30 min · Cook: 2 h · Total: 4 h 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data