Sourdough Pumpkin Donuts
These Sourdough Pumpkin Donuts are made with real pumpkin puree, pumpkin spices, and sourdough discard. The fried (or baked) donuts are tender and tossed in spiced sugar.
Yield or Serving: 16 Donuts
Equipment
- 1 Whisk
- 1 Spatula
- 1 Half Sheet Pans, lined with parchment paper
- 1 Dutch Oven or Large Pot, for frying (or donut pan for baking)
- 1 Instant read thermometer, for frying
- 1 Spider strainer, or slotted spatula, for frying
- 1 3" Inch Donut Cutter, or 3" and 1" cookie cutters, for frying
Ingredients
Sourdough Pumpkin Donuts
- 226 g Pumpkin Puree, 1 cup, I use Libby's
- 100 g Granulated Sugar, ½ cup
- 100 g Light Brown Sugar, ½ cup
- 2 Eggs
- 2 tsp Vanilla Extract
- 120 g Sourdough Discard, or active starter, ½ cup
- 85 g Unsalted Butter, melted and cooled, 6 TBS
- 420 g All-purpose flour, 3 cups
- 1 tsp Kosher Salt
- 2 tsp Baking Powder
- ½ tsp Baking Soda
- 2 tsp Pumpkin Pie Spice, or 1 tsp of cinnamon, ½ tsp ginger, ¼ tsp nutmeg, and ¼ tsp clove
- Neutral Oil, for frying, such as canola, vegetable, avocado, or coconut oil
Pumpkin Spice Sugar
- 100 g Granulated Sugar, ½ cup
- 1 tsp Pumpkin Pie Spice, or cinnamon
Instructions
- In a large mixing bowl, whisk the pumpkin puree, sugars, eggs, sourdough discard, and vanilla together until thoroughly combined. Whisk in the melted butter last and set aside.226 g Pumpkin Puree, 100 g Granulated Sugar, 100 g Light Brown Sugar, 2 Eggs, 2 tsp Vanilla Extract, 120 g Sourdough Discard, 85 g Unsalted Butter
- In another mixing bowl, mix the dry ingredients. Then, dump the dry ingredients into the wet ingredients and mix with a spatula just until combined and no floury spots remain.420 g All-purpose flour, 1 tsp Kosher Salt, 2 tsp Baking Powder, ½ tsp Baking Soda, 2 tsp Pumpkin Pie Spice
- If frying (see baking instructions in the notes below), line a baking sheet with parchment paper. Lightly flour the parchment and scrape the thick sourdough pumpkin donut batter on top. Flour your hands and gently pat down the dough into a ½" slab. If sticky, lightly flour the surface of the batter.Chill the batter in the refrigerator for at least an hour and up to overnight. This will make cutting out much easier.
- Flour your donut or cookie cutters and cut out the donuts. Re-roll scraps to make about 16 donuts, plus donut holes.Refrigerate the cut out donuts until your frying oil is ready.
- Heat a few inches of frying oil in a large pot to 350-375ºF (177-190ºC). Use a thermometer to maintain the oil in this range and wear gloves for safety.Line a large plate with paper towels and set aside. Mix the pumpkin spice sugar in a wide bowl and set aside.Fry a few donuts at a time, about 1 ½ minutes on each side, (they will sink and then float a few seconds later) until golden orange brown. Use a spider strainer or slotted spatula to remove and set on the plate to catch oil drippings.Check the oil temperature to ensure it's in range and repeat with the remaining donuts and donut holes (about 1 minute total for the holes).Let the sourdough pumpkin donuts cool slightly before tossing in the pumpkin spice sugar.Neutral Oil, 100 g Granulated Sugar, 1 tsp Pumpkin Pie Spice
Notes
- To bake, pipe the donut batter into a donut pan and bake at 350ºF (177ºC) for about 12 minutes, or until the internal temperature reads 200ºF (93ºC).
- Fried donuts are best the day they're made. Store donuts at room temperature in an airtight container for 3 days.
- To have donuts in the morning, refrigerate the batter overnight and fry/bake in the morning.
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