Italian chef prepares unique, fluffy donuts in thirty minutes. The taste is a real delight

Once again, Matteo Brunetti has delighted fans with an original recipe. This time he proposes a unique take on donuts, which are autumn-inspired, being based on pumpkin, and distinctly Italian, given their fantastic cheese filling. These are truly unlike any donut you've ever tasted before. You simply must try this recipe.

Matteo Brunetti, a finalist of the 6th season of "MasterChef Poland" and a frequent guest on several culinary shows, shared a fluffy donut recipe on Instagram. The delightful catch is that these donuts are created from an appetizing autumn vegetable, and the filling's taste is unexpected, straying from the typical donut flavor profile. The chef notes a strong Italian influence.

The term "donuts" is used loosely in this context since the Italian chef's recipe doesn't involve a single gram of traditional flour or yeast. These delightful, fluffy treats are made from a purée of muscat pumpkin, combined with robust parmesan. The recipe is held together with an egg while a selection of spices adds depth and flavor. They include oregano, a hint of nutmeg, and highly aromatic fresh rosemary.

The interior of these pumpkin balls is filled with solid mozzarella cheese. As Brunetti himself humorously states on his Instagram page, a single bite is enough to cause the cheese to stretch across the entire kitchen. It's a bold Italian influence. These "little donuts" are irresistible. Despite their peculiar look (notably, their strong orange color), they present a slight crispiness on the outside, while the interior practically melts on your tongue.

Ingredients:

• 1.32 lb (peeled) Muscat Pumpkin,
• 0.22 lb Parmesan,
• 1 egg,
• 0.22 lb breadcrumbs + extra for coating,
• 0.22 lb hard mozzarella,
• a handful of rosemary,
• 1 teaspoon oregano,
• nutmeg,
• salt and pepper,
• oil,
• 1 quart of vegetable oil for frying.

Instructions:

1. Peel the pumpkin, cut it into smaller pieces then spread it on a baking sheet lined with parchment paper.
2. Drizzle the pumpkin lightly with oil and bake in a preheated oven at 392 F for 15-20 minutes.
3. Set the cooked pumpkin aside to cool. Meanwhile, finely grate the parmesan, dice the mozzarella into small cubes, and finely chop the rosemary.
4. Mash the cooled pumpkin with a fork or blend it, then add the grated Parmesan cheese, oregano, rosemary, a pinch of nutmeg, salt and pepper to taste, a teaspoon of oil, breadcrumbs, and one egg.
5. Combine the ingredients until they form a thick dough.
6. Create small pancakes from the dough. Insert 1-2 pieces of mozzarella into the center of each pancake, then close it and shape into a ball.
7. Roll the completed balls in breadcrumbs and immediately deep-fry them in hot oil until they are golden brown.
8. Transfer the fried balls onto a plate lined with a paper towel to drain excess oil.