Sourdough Pumpkin Einkorn Donuts

Recipe by Kerenza De Freitas. A fresh pumpkin donut on a fall day is already hard to resist, but incorporating sourdough and einkorn flour takes these over the top! They're incredibly flavorful on their own (and honestly our favorite way to enjoy them!) but you can even add an extra layer of cozy fall sweetness with the Brown Butter Maple Glaze.

Makes 10-12 donuts

Instructions

1. In a small bowl, combine the stiff levain ingredients. Mix with a fork and continue to bring together with your hands until you form a dough ball. Cover with cling wrap and place in a warm spot for 8-10 hours.
2. Add all the main dough ingredients except the butter to the bowl of your stand mixer fitted with the dough hook. Knead until it comes together. This may take 1-2 minutes and you can switch to medium speed to speed it up. Cover the bowl and rest for 30 minutes.
3. Turn the mixer on low and mix for 2-3 minutes then slowly add the cubed, softened butter a little at a time. Continue mixing on low for 10 minutes. During the 10 minutes, stop the mixer and scrape down the sides of the bowl and release the dough from the hook. Continue to mix until the 10 minutes are up and the dough releases from the sides of the bowl.
4. Transfer the dough to a large, oiled bowl with a dough scraper. Cover and let ferment in a warm spot (75-78ºF) for 5-6 hours.
5. Transfer the dough to the refrigerator for 6-8 hours.
6. Cut out 12 squares of parchment paper and place them on a large cookie sheet. Dust them with flour.
7. Empty the cold dough onto an oiled work surface, flour the top of the dough and roll to ½ inch thick.
8. Cut out the donut shapes with a 4" round cutter. Cut out the centers with a smaller 1-1.5" round cutter. Re-roll the remaining dough and continue to cut.
9. Place the shaped donuts on the parchment paper squares and cover loosely with cling wrap.
10. Place in a warm spot for 3-4 hours until it has puffed up a bit. 
11. Heat a large heavy bottomed pot with 2 inches of oil until it reaches 350-365ºF.
12. Gently place the donuts with the parchment paper into the oil, then use a tongs to remove the paper. Fry the donuts for 1 minute then turn over using a fork or skewers and continue frying for another minute until golden brown.
13. Use a slotted spoon, place the fried donuts on paper towels to soak up the oil then transfer them to a rack to continue cooling.
14. For the glaze, heat the butter in a small saucepan until browned then pour into a small bowl and add the powdered sugar, maple syrup, vanilla and a large pinch of salt. Whisk until smooth. Add a little cream or milk to thin it out if it’s too thick.
15. Dip each donut into the glaze then place on a rack to set.

Notes

• Wet or dry starter can be used to make the levain in this recipe.
• Rise times for your starter and dough are very dependent on your environment and may vary. The stiff levain should double in size and look spongy.
• The ideal temperature for the donuts to final rise is around 75-78ºF. They should look and feel a bit puffy when finished rising. They should also float immediately when placed in the oil. If it sinks then it may need some more time to rise.

• The fridge fermentation helps to develop a deeper flavor and improved texture. It can also reduce over-proofing and make the dough easier to handle when cold. The warm ferment before the fridge kickstarts the fermentation and finishes off in the fridge.

• Recipe makes 10-12 4" donuts.

• These donuts are best eaten the day they are fried but can be stored in an airtight container for 2-3 days.