Peel the pumpkin, remove the seeds, chop it and put it to boil in water. We let the pumpkin boil until very tender, then we remove the water, drain it and grind it in the blender jar, it will have the same consistency as thick cream. We will reserve the cooking water of the pumpkin, since we will need a little to prepare the dough.
Separate the yolks from the egg whites. We mount the egg whites to the point of snow and reserve them. Sift the flour into a bowl and add the yeast, sugar, salt, orange zest and the two egg yolks. We mix until we get a homogeneous mass to which we add, little by little, about 12 tablespoons of the pumpkin cooking water.
Then add the pumpkin puree and mix to get a uniform dough. For get a fine dough without lumps or bumps, we can help ourselves with a hand mixer. Finally, we add the whipped egg whites and mix with enveloping movements so that they don’t go down and we lose the air incorporated with the shake.
We fill a pastry bag with a round tip with the dough. Heat plenty of sunflower or vegetable oil in a small pan and, when ready, we drop small portions of the dough helping us with a knife so that it detaches from the nozzle. Turn to brown on all sides before removing, drain on absorbent paper and coat in sugar.