Cakey sourdough pumpkin donuts, full of fall flavor.
These festive donuts boast a richly complex flavor comprised of pureed pumpkin, a slew of seasonal spices, and a hefty helping of sourdough starter. As old fashioned donuts, they also feature tender, cake-like interiors, prominent golden-brown crusts, and, of course, craggy tops. The key to achieving old-fashioned donut perfection comes from frying the dough at a relatively low temperature. Be sure to monitor the oil temperature closely, if it gets too hot they may not develop that charming old-fashioned look (but will still be delicious nonetheless). A simple vanilla glaze completes the package, for a special fall treat to enjoy with a warm beverage on a cool, breezy day.
Sourdough Pumpkin Old Fashioned Donuts
These festive fall donuts are flavored with pumpkin, spices, and sourdough starter. They feature a classic old-fashioned cake donut texture along with golden crusts, ragged tops, and a simple vanilla glaze.
Ingredients
Donuts
- 282 grams (2½ cups) cake flour
- 2 tsp baking powder
- ¼ tsp baking soda
- 2 tsp cinnamon
- 1 tsp ginger
- ½ tsp allspice
- ½ tsp nutmeg
- ¼ tsp cloves
- ½ tsp fine salt
- 57 grams (4 tbsp) butter room temperature
- 99 grams (½ cup) granulated sugar
- 2 large egg yolks
- 80 grams (⅓ cup) pumpkin puree
- 125 grams (½ cup) sourdough starter discard/unfed, 100% hydration
- Canola or vegetable oil for frying
Glaze
- 339 grams (3 cups) powdered sugar
- 60 grams (¼ cup) water
- ½ tsp vanilla
- Pinch salt
Instructions
- In a medium bowl stir together cake flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg, cloves, and salt.
- In a large bowl or the bowl of a stand mixer beat together butter and sugar on medium speed until well combined, about 1 minute. Add egg yolks and beat until smooth and fluffy, about 2 minutes.
- Add pumpkin and sourdough starter and mix on medium-low speed until incorporated. Gradually add flour mixture until incorporated. Scrape down the sides of the bowl and mix again until evenly combined.
- Cover dough and chill in refrigerator for 45-60 minutes.
- Heat at least 1 inch of oil in a Dutch oven or deep heavy skillet over medium heat. Bring to 340°F.
- While oil is heating roll out dough on a floured surface to a 7×10-inch rectangle of about ½-inch thickness. Cut out 6 donuts with a floured 3-inch circle cutter. Cut the center out of each donut with a 1-inch cutter or the wide end of a piping tip. Shape remaining scraps into a dozen 1-inch balls.
- When oil is ready, drop in donuts in batches of 2-4 at a time. Fry for 1 minute then flip and fry for 1-2 minutes or until golden brown and internal temperature of 185-190°F. Remove to a wire rack. Adjust heat as need to maintain oil temperature at 330-340°F.
- Fry balls for about 2-3 minutes, flipping occasionally until golden brown and internal temperature of 185-190°F. Remove to a wire rack.
- While donuts are still warm make the glaze: in a medium bowl mix together powdered sugar, water, vanilla, and salt. Dip the craggy tops of donuts into the glaze one at a time then return to the wire rack icing side-up. Coat donut holes with remaining glaze and transfer to wire rack.
Notes
1½ tbsp pumpkin pie spice can be substituted for the cinnamon, ginger, allspice, nutmeg, and cloves.
Store leftovers in a sealed container.
