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BRADY HOFFMAN

@bradyhoffman_

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Pumpkin spice sourdough

100g starter
240g water
200g pumpkin puree
25g maple syrup
10g salt
500g AP flour

Mix everything until shaggy, rest for 30 mins, then perform 4 sets of stretch and folds every 30 mins for 2 hours, bulk ferment for a few hour (cinnamon slows this process so may take longer)
When final shaping cover in cinnamon sugar and cold proof over night. Wake up and bake @450 for 25 mins covered then 10 mins uncovered or until desired crispiness (I like mine a little softer so I did less) by @bradyhoffman_

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6 days ago

A week was had by @bradyhoffman_

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7 days ago

I like my slow mornings by @bradyhoffman_

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8 days ago

They’re sitting right

Fav house on my walk

Lecture outfit

Cutie little sourdough pumpkin butt

Windows open>>

Get your skin checked yall

🐟🐟

Hot girls walk

Mommy’s 60th by @bradyhoffman_

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17 days ago

Probably one of the best desserts I’ve ever made.

Donuts
• ¾ cup warm milk (105/110° I did 40 seconds in the microwave)
• ¼ cup granulated sugar
• one packet active dry yeast
• ½ cup pumpkin purée
• ½ cup melted butter
• 2 eggs room temp
• 1 tsp vanilla (I always do a little more)
• 4 cups flour
• I do a tablespoon cinnamon
• same here one tablespoon pumpkin pie spice
• 1 tsp salt
• neutral oil to fry (I use canola)
Maple syrup glaze
• 1 1/2 c powdered sugar
• 1/4c maple syrup
• 4 tbsp melted butter
• 1 tsp vanilla
TBH I didn’t measure anything for the glaze I eyeballed it so play around until it forms a thick paste a little runnier than pancake batter, if too runny add more powdered sugar
Easy Instructions
1. Activate yeast: Mix warm milk, 1 tbsp of the sugar, and yeast. Let sit 5–7 min until foamy.
2. Mix dry ingredients: Combine flour, cinnamon, pumpkin pie spice, and salt.
3. Make dough: Add yeast mixture, remaining sugar, pumpkin, melted butter, eggs, vanilla, and dry ingredients to mixer. Mix on low for 1 min, then rest 5 min. Knead on medium for 5 min until smooth and elastic. If too sticky, add flour 1 tbsp at a time I ended up needing to add 1 extra
4. First rise: Transfer to a lightly oiled bowl, cover, and let rise somewhere warm for about 1 hour or until doubled.
5. Shape: Punch down dough and roll to about 3/4 inch thick. Cut into roughly 3-inch donuts with 1-inch center holes. Makes about 10–12.
6. Second rise: Place each donut on a lightly floured parchment square. Cover loosely and let rise 30–45 min, until puffy.
7. Make glaze: Whisk all glaze ingredients together until smooth.
8. Heat oil: Fill a heavy pot/Dutch oven with about 2 inches of oil. Heat to 350–365°F.
9. Fry: Lower donuts into oil 2–3 at a time using their parchment squares. After 10–15 sec, remove the parchment. Fry 1–2 min per side until golden brown. by @bradyhoffman_

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13 days ago

Where’s all my gin lovers at? by @bradyhoffman_

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a month ago

Make sure you’re keeping your skin hydrated with @thayers as we head into the fall season! #thayerspartner by @bradyhoffman_

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17 days ago

Here’s your reminder to slow down and relax sometimes by @bradyhoffman_

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14 days ago

September has made its way into the apartment by @bradyhoffman_

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a month ago

It’s a work in progress but it’s coming along well! by @bradyhoffman_

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23 days ago

I love winding down after a long day by @bradyhoffman_

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10 days ago

A rainy fall day is the best day by @bradyhoffman_

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12 days ago