Mix the dough

• Warm the milk slightly and combine with the yeast and sugar in the mixer bowl.
• Add the flours, pumpkin purée, eggs and sourdough starter and mix until a shaggy dough forms.

Knead in the butter and salt

• Knead the dough, then add the salt and the softened butter a little at a time.
• Keep kneading until the dough is smooth, elastic and pulls away from the bowl.

Let the dough rise

• Shape the dough into a ball, cover and let it rise until doubled in volume.

Shape the donuts

• Roll the dough out on a lightly floured surface to about 1.5 cm thick.
• Cut out rounds with a donut cutter and place them on a lined tray.
• Cover and let them proof until puffy.

Fry the donuts

• Heat the frying oil to 170–175 °C.
• Fry the donuts in batches until golden on both sides.
• Drain on a cooling rack.

Make the brown butter glaze

• Brown the butter in a saucepan until nutty and amber.
• Whisk in the powdered sugar, maple syrup, honey and a pinch of salt until smooth.

Glaze and serve

• Dip the slightly warm donuts into the glaze and let the excess drip off.
• Set them on a rack to shine and set before serving.