Recipe: Hanne Erlandsen

Method

Make the dough

1. Add the flour, stiff starter, eggs, milk, sugar, salt and vanilla to the bowl of your Wilfa Probaker. Using the dough hook, mix on low-medium speed (30%) until the ingredients are combined, around 3 minutes. Cover and let the dough rest for 30 minutes.
2. Continue mixing, then gradually add the softened butter, one cube at a time, allowing each piece to incorporate before adding the next. Once all the butter has been added, continue mixing at medium speed (40%) for 15–20 minutes. The dough should be smooth, elastic and soft when ready.
3. Transfer the dough to a warm place and let it proof for approximately 6 hours, or until noticeably risen and aerated. To create a warm, stable environment, you can place the dough in the oven with the light on and the oven door slightly open.
4. Once the first proof is complete, place the dough in the refrigerator for a 6–8 hour cold proof.

Shaping and final proof

1. Remove the dough from the refrigerator and divide it into 13 equal pieces, approximately 70 g each. Roll each piece into a smooth, seamless ball.
2. To create the pumpkin shape, cut a piece of food-safe cotton string or baking twine. Find the centre of the twine and place it over the top of the dough ball. Turn the dough over and bring the ends of the twine up and across the dough, as if wrapping a present. Repeat until the dough has eight sections. Be careful not to tighten the twine too much; leave a little room for the dough to expand during proofing. Tie a small knot to secure the twine, then trim away any excess. Repeat with the remaining dough balls.
3. Place the shaped doughnuts on baking trays lined with floured squares of baking paper, one square for each doughnut. Cover loosely with cling film.
4. Let the doughnuts proof at room temperature until light and puffy. To check whether they are ready to fry, gently press a finger into the dough. If it springs back quickly, they need more time. If it springs back slowly and not all the way, they are ready. If it does not spring back at all and the dough feels very fragile, they may be overproofed.

Frying

1. Pour the oil into a Dutch oven or heavy-based saucepan and heat over medium heat until it reaches 175–180 °C (350–356 °F). Use a thermometer to keep a close eye on the temperature.
2. Fry the doughnuts in batches for approximately 2 minutes on each side. Allow the oil to return to 175–180 °C between batches. Avoid overcrowding the pan, as adding too many doughnuts at once will lower the oil temperature.
3. Carefully remove the cooked doughnuts and transfer them to a cooling rack lined with kitchen paper.
4. Let the doughnuts cool slightly before carefully removing the baking twine. Toss the doughnuts in fine sugar.
5. Fill a piping bag with Nutella. Make a small hole in the top of each doughnut and pipe in the Nutella until filled.
6. Finish each pumpkin with a small pretzel stick as the stem. Serve warm and enjoy.