sourdough doughnuts

Sourdough doughnuts

  • 100g sourdough starter (80% hydration, white plain flour)
  • 130g whole milk & cream mix
  • 40g sugar
  • Orange zest
  • Vanilla extract (few drops)

Whisk the above together well and then add:

  • 250g strong white flour which you stir in and incorporate well without kneading (use wooded spoon or silicon spatula etc)

Autolyse (ie leave the ingredients to mingle) for anything between 1 to 3 hours

Turn the dough onto a counter top that’s been lightly dusted with flour and knead then add:

  • 1 tsp salt

And knead before adding:

  • 60g butter
  • 1 egg yolk

And further knead in till all is fully incorporated and you have a smooth dough that no longer sticks to your hands and counter — may take up to 10′ to get there, and will be very wet, sticky, and messy (so don’t get discouraged); it’ll soon pull together nicely and stop sticking to the counter and your fingers

Leave somewhere warm to rise for 90 minutes.

Return to lightly floured surface and, knock out the air, knead a little, then cover, and refrigerate for 48 hours.

On frying day (48 hours after refrigerating)

Remove from fridge, knock out air, separate into 6 doughnut balls, leave for final prove on lightly floured kitchen towel somewhere draft free but not too warm for c. 3 hours.

Heat oil to 160-180C and fry about 3′ each side, then: either roll in sugar and cinnamon, or fill with jam and sprinkle with sugar, or cover in chocolate glaze etc. Whatever you like. I had mine dusted with caster sugar and cinnamon and with lashings of clotted cream. Will probably glaze one or two with chocolate ganache later.

They turned out very fluffy. And it’s sourdough!

NB., calorific content post-fry around 400 cals; with clotted cream and jam nearer the 550 cal mark.