Pumpkin Sourdough Drop Donuts

These little donuts are not only incredibly delicious, they are about as easy as donuts can get. They are a cake donut that is mixed in one bowl and then dropped by the spoonful into hot oil. There is no rolling , cutting, proofing, shaping or flour covered work surface.
They have a prominent pumpkin spice flavor and a very pretty orange color since the glaze and the dough both contain pumpkin puree.

AuthorRochelle
Rating

Yields6 Servings

Donut Batter
 125 g Sourdough Starter (generous 2/3 cup) at 100% hydration
 200 g Pumpkin puree(1 scant cup)
 160 g Milk(generous 1/2 cup)
 3 g Cinnamon(1 generous teaspoon)
 5 g Salt(1 teaspoon)
 240 g All-purpose Flour(2 cups)
 14 g Baking Powder
 Neutral flavored high temp oil for frying(I use refined coconut oil)
Glaze
 45 g Butter(1/4 cup)
 50 g Milk(1/3 cup)
 300 g Powered Sugar(2 cups plus 6 Tablespoons)
 25 g Pumpkin Puree(2 Tablespoons)
  tsp Ground Cloves (or pumpkin pie spice)
 ½ tsp Real Vanilla Extract

1

Measure all batter ingredients into a medium mixing bowl. Beat together well.

2

The batter should be thicker than muffin batter but thinner than biscuit dough. The sourdough starter can vary in thickness depending on how old it is and the dough can stiffen a little as it sits, so add a little milk if it seems too thick.

3

Heat 1 1/2 inches of a neutral tasting oil in a medium sauce pot to roughy 350 degrees. I prefer to waste as little oil as possible so I use a small pot and do more batches. I you use a small pot, make sure the sides are high enough to be safe. The oil will rise once the donuts are added.
Drop the batter by teaspoons (approximately 20grams) directly into the hot oil. Make sure to lower your spoons to be close to the surface of the oil to prevent the donuts dropping and splashing. If your donut happens to hit the bottom of the pan and stick just poke a spoon underneath and it will pop up to the surface. Drop in enough donuts to fill the pot with plenty of room for them to bob around and turn over easily.

4

You can use a frying or candy thermometer to watch your temperature but since it varies quite a bit in my little pot as the donuts go in and out, I just watch the oil and make sure it is moving and looks hot but don't let it smoke. I get it to temperature on slightly over medium heat and then turn it down to just under medium heat and it keeps a perfect temperature for me. When you drop in a donut it should be surrounded immediately by lots of little sizzl-y bubbles.

5

Fry the donuts for roughly 5-6 minutes or 2 1/2 -3 minutes per side. When they look nice and golden brown lift them up with a slotted spoon and drain as much of the oil as possible back into the pan before moving to a brown paper to further blot up the excess oil.

6

For the glaze, melt the butter and then add the remaining glaze ingredients. Whisk until very smooth.

7

As the butter cools the glaze might set up a little so if you make it in advance you can add a few drops of milk until it is thin enough to coat the donuts lightly.
If you prefer a thicker coat of glaze mix it up before you make the donut batter and don't glaze the donuts until they are completely cool.

8

Stir the cooled or lightly warm donuts into the bowl of glaze and toss until they are evenly coated.

9

10

Remove the donuts and place on a wire rack with paper underneath or on waxed paper to drain excess glaze.

11

Pile your mini drop donuts up in a bowl and serve with a hot beverage. They are delicious for breakfast or brunch but we've fried some up for snack time or dessert as well. This recipe will make approximately 40 tiny donuts. Donuts are always meant to be eaten fresh so don't make more than you can eat within the day. They go stale quickly.

Ingredients

Donut Batter
 125 g Sourdough Starter (generous 2/3 cup) at 100% hydration
 200 g Pumpkin puree(1 scant cup)
 160 g Milk(generous 1/2 cup)
 3 g Cinnamon(1 generous teaspoon)
 5 g Salt(1 teaspoon)
 240 g All-purpose Flour(2 cups)
 14 g Baking Powder
 Neutral flavored high temp oil for frying(I use refined coconut oil)
Glaze
 45 g Butter(1/4 cup)
 50 g Milk(1/3 cup)
 300 g Powered Sugar(2 cups plus 6 Tablespoons)
 25 g Pumpkin Puree(2 Tablespoons)
  tsp Ground Cloves (or pumpkin pie spice)
 ½ tsp Real Vanilla Extract

Directions

1

Measure all batter ingredients into a medium mixing bowl. Beat together well.

2

The batter should be thicker than muffin batter but thinner than biscuit dough. The sourdough starter can vary in thickness depending on how old it is and the dough can stiffen a little as it sits, so add a little milk if it seems too thick.

3

Heat 1 1/2 inches of a neutral tasting oil in a medium sauce pot to roughy 350 degrees. I prefer to waste as little oil as possible so I use a small pot and do more batches. I you use a small pot, make sure the sides are high enough to be safe. The oil will rise once the donuts are added.
Drop the batter by teaspoons (approximately 20grams) directly into the hot oil. Make sure to lower your spoons to be close to the surface of the oil to prevent the donuts dropping and splashing. If your donut happens to hit the bottom of the pan and stick just poke a spoon underneath and it will pop up to the surface. Drop in enough donuts to fill the pot with plenty of room for them to bob around and turn over easily.

4

You can use a frying or candy thermometer to watch your temperature but since it varies quite a bit in my little pot as the donuts go in and out, I just watch the oil and make sure it is moving and looks hot but don't let it smoke. I get it to temperature on slightly over medium heat and then turn it down to just under medium heat and it keeps a perfect temperature for me. When you drop in a donut it should be surrounded immediately by lots of little sizzl-y bubbles.

5

Fry the donuts for roughly 5-6 minutes or 2 1/2 -3 minutes per side. When they look nice and golden brown lift them up with a slotted spoon and drain as much of the oil as possible back into the pan before moving to a brown paper to further blot up the excess oil.

6

For the glaze, melt the butter and then add the remaining glaze ingredients. Whisk until very smooth.

7

As the butter cools the glaze might set up a little so if you make it in advance you can add a few drops of milk until it is thin enough to coat the donuts lightly.
If you prefer a thicker coat of glaze mix it up before you make the donut batter and don't glaze the donuts until they are completely cool.

8

Stir the cooled or lightly warm donuts into the bowl of glaze and toss until they are evenly coated.

9

10

Remove the donuts and place on a wire rack with paper underneath or on waxed paper to drain excess glaze.

11

Pile your mini drop donuts up in a bowl and serve with a hot beverage. They are delicious for breakfast or brunch but we've fried some up for snack time or dessert as well. This recipe will make approximately 40 tiny donuts. Donuts are always meant to be eaten fresh so don't make more than you can eat within the day. They go stale quickly.

Pumpkin Sourdough Drop Donuts

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