It is with a heavy heart and cinnamon-sugar fingers that I post this recipe. Ya see, I just learned that Sourdough Surprises is saying Good-bye! Over the past 3 years I've looked forward every month to seeing what Shelly and Jenni had in store for us and then sharing ideas with the community. I learned a bunch about sourdough starters and enjoyed coming up with recipes I never thought I'd be making in a million years (sourdough croissants, anyone?). I'm going to mess them soooooo much but certainly wish these two gentlewomen all the best and say thank you from the bottom of my dough bowl!
This month's surprise was sourdough donuts. And if you saw last month post you no doubt know that I tried to make sourdough pumpkin doughnuts for that challenge which was anything pumpkin. It did not work out, but the sourdough pumpkin bars I made instead were a huge hit.
Forward to this month and, as some comments suggested, I made another stab at pumpkin doughnuts. I bought a frying thermometer, found a new recipe to work from and changed up the size of my doughnut cutter. I like to think I nailed it this time. They were crispy on the outside, fluffy on the inside and spicy all around.
sourdough pumpkin doughnuts
1 & 1/2 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon nutmeg
1/2 teaspoon freshly grated ginger
pinch of cloves
pinch of cardamom
2 tablespoons soft butter
1/2 cup sugar
1 egg yolk
1/2 cup canned pumpkin
1 cup sourdough starter
vegetable oil for frying
cinnamon sugar for dusting (1/2 cup sugar to 1 tablespoon cinnamon)
In a medium bowl whisk together flour, baking powder, baking soda and spices. In a large bowl cream butter and sugar by hand. Beat in egg and yolk. Add pumpkin and sourdough starter. Fold in flour mixture and mix to combine thoroughly. Dough will be very sticky. Cover with plastic wrap and chill at least one hour.
Turn dough out onto a well floured surface. If dough is too sticky to handle knead a bit more flour into it. Carefully pat dough flat to slightly less than 1/2 an inch thick. Cut dough with 2 3/4 inch round cutter and cut out 1 3/4 inch rounds from the center. Re-roll dough as necessary or leave some doughnut holes for frying if desired. Let doughnuts rest while oil is heating.
Combine sugar and cinnamon in a shallow dish and set aside. In a large, heavy pot heat about 2 inches of oil to 365 degrees. Carefully lay doughnuts in oil in batches of 2 or 3. Fry for 1 or 2 minutes on each side until lightly golden. Roll in cinnamon sugar while still warm. Makes about 12-14 doughnuts