The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baked sourdough donuts?

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Doc Tracy's picture
Doc Tracy

Baked sourdough donuts?

Does anyone have a recipe that will work for baked sourdough donuts? I got a pan for mini donuts from King Arthur and I'd really like to try some baked donuts. The recipe that came with the pan is for a "quick rising" donut. Yuck! I've found lots of yeast recipes for baked donuts but I'd really like to try some sourdough ones.

kermitdd's picture
kermitdd

This is the starting point that I use whenever I want to convert a yeasted formula to a sourdough formula. I tweak from here if I like the results of the first attempt.


Take one-quarter of the flour and all of the water (or milk) from the formula and put it in a bowl with a couple of Tablespoons of my sourdough starter. I mix this vigorously and frequently to aerate the dough (batter) until I either like the sour smell or like the rise (or amount of bubbles). This only takes a couple of hours because Keanu, my starter, is very vigorous. Then I mix the formula and bake.


When I want to be more precise I take a percentage of the flour (10% for weaker sourdough flavor up to 40% for stronger sourdough flavor) by weight from the formula and add an equal weight of water from the formula and add my couple Tablespoons of starter to that. Then I just remember to subtract that amount when I measure the rest of the flour and water to mix the formula.


If you can't bring yourself to being less than perfect you can do the math to account for the added flour and water from your starter. I myself am far from perfect and don't even worry about the fact that my adding a couple of Tablespoons of starter will change my yield from 3.14159265 pounds of dough to 3.14159275 pounds of dough. Nor do I even think about maybe worrying that I have just caused the baker's percents in the original formula to change (and probably changed the outcome of the next 17.273 presidential elections in the process). (Just for the record, I am more than capable of doing all the arithmetic and I have the scales to do it to one-hundredth of a gram but I refuse to take the fun out of baking). And that also explains why I tried to add a little humor to the end of this post.

Doc Tracy's picture
Doc Tracy

I'm going to copy this post and put it in a file. Very helpful. I'm less than perfect too. I frequently bake my sourdough breads by a 1-2-3 forumla, although I add a lot more water. It's more like 80-85% hydration, at least this last one I baked was.


I'm going to have to try this on the blueberry braid too!


I've just never made donuts of any kind so I was a bit unsure of myself on this adventure!

althetrainer's picture
althetrainer

I am not a doughnut fan and haven't tried making doughnuts at home.  From what I read, people who like doughnuts mostly because of the texture.  There are baked doughnut recipes out there and I wouldn't have any problems converting them to use sourdough starter instead of yeast.  The problem though, if you like doughnut because of the deep fried texture, you probably won't like how it turns out, sourdough or not.  The biggest complaint I've read was that baked doughnut tasted more like muffin/cake than doughnut.  If you do try please let us know how you like it.  Cheers!


Al









Doc Tracy's picture
Doc Tracy

Would be very muffin like as it was raised using baking powder instead of yeast. I can't see why a yeast donut would be cake like though. If the hydration was the proper amount and it was an enriched dough why would it have a cake or muffin like consistency instead of a fluffy, raised donut consistency? Our bread isn't cake or muffin like.

ananda's picture
ananda

Hi Tracy,


I'm only really familiar with the fried variety; but you ask why the cake texture?


Fried doughnuts are high fat and sugar [and yeast].   So the crumb is very soft, ie cake-like.


I'm very iffy about sourdough in funny places.   But, hey, if it works for you, fine.


Such high fat will also restrict your normally high hydration levels too.   Not a place where I feel comfortable offering advice; I just wanted to address the texture issue.


Best of luck!


Andy

Mini Oven's picture
Mini Oven

If you have one.  Otherwise it sounds like it would come out a fluffy bagel.  Maybe it's a mini bagel pan.


Mini

Doc Tracy's picture
Doc Tracy

I found a non-sourdough yeast version I'm trying this morning. After looking at about 99 "quick" bread type recipes. Must be a lot of people out there deathly afraid of yeast or something.


I'll post pictures if they come out. Otherwise, dogs might have a nice breakfast! I guess if they turn out well I can always try spiking the flavor with sourdough next time with an overnight ferment. Still use some yeast for lightlness.

kermitdd's picture
kermitdd

If you follow my suggestions above you will not need to spike with yeast. Just sub out the yeast as I described. I have used that method for many formulas that call for yeast.

Doc Tracy's picture
Doc Tracy

Next time I'll do that. The dough is mixed and sitting on the countertop. I did throw in about 25 grams of rye starter, straight from the fridge. Just for flavor, not looking for much rising power, given the short rise time expected from the yeast.


I'll post the recipe later. It called for a lot of yeast (2 1/4 tsp) so I cut it down to 1 1/4 (AD). The dough is remarkably similar, maybe almost identical to my Finnish Pulla dough. It calls for a touch of nutmeg but I decided to go with cardamom (pulla has cardamom) since my hubby doesn't like nutmeg.


Anyone with a nice glaze recipe?