Pumpkin And Hazelnut Doughnuts

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Cannelle et Vanille


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375 g flour

55 g hazelnut flour

10 g baking powder

8 g baking soda

1 tsp cinnamon

1 tsp freshly ground nutmeg

1/2 tsp ground ginger

1/8 tsp ground cloves

10 g salt

110 g pumpkin puree

60 g whole milk, room temperature

40 g sour cream, room temperature

100 g sugar

2 x eggs, room temperature

60 g butter, melted

Canola oil, for frying

400 g sugar

2 tsp ground cinnamon

50 g hazelnuts, toasted, skinned and finely chopped

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