The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

SourDoughnuts Success

BaniJP's picture
BaniJP

SourDoughnuts Success

This time I don't have a question, I just want to show off a success a bit ;) My sourdough produced these wonderful fluffy donuts over the past 16 h. Just look at the frikin' crumb!

If you want the recipe, just tell me :) 

(I know it's maybe a bit overproofed, but I know why. Still tastes amazing!)

BrianShaw's picture
BrianShaw

Look great. How do they taste. Please post recipe!

BaniJP's picture
BaniJP

Interestingly, they taste kinda like eclairs (other other pastries made from choux dough) even though the preparation is completely different and they are even vegan.

Recipe here:

This recipe takes about 1,5 days due to overnight fridge fermentation.

Makes 6-8 donuts (plus a few scraps and donut holes)

100% wheat flour (250 g)
52% milk (130 ml)
20% sugar (50 g))
1% salt (5 g)
10% room temperature butter (25 g)
20% sourdough starter (50 g) - 100% hydration

neutral oil 

This recipe can be made vegan very easily, works well with plant-based milk and butter)

- Combine milk and starter
- Add flour, but reserve a few tablespoons. Depending on your starter hydration and flour absorption rate you might need to adjust a little. The dough should have about 55-58% hydration. Don't worry if you overshoot it, the dough in the picture has 63% hydration - a mistake that turned out alright, though the dough was difficult to handle. With 100% starter hydration 250 g flour should be quite perfect. Mix until windowpane starts to become smooth.
- When windowpane starts to become smooth, add sugar and salt and mix to incorporate. Now is also a good time to add spices (e.g. cardamom). Mix further until windowpane is smooth.
- When windowpane is smooth, add soft butter in tablespoons one at a time. Wait until completely incorporated, then add next.

- Bulk-ferment the dough for ~6 hours, give it a turn every hour. I put my hands under the dough, lift and let it fall onto itself. At the end it should have increased noticeably in volume (maybe 50%, didn't measure) and have bubbles on the surface. Cover and put into fridge overnight. The last turn should happen an hour before fridge.

- The next day, roll out the cold dough on a lightly floured surface, about 1,5 cm/0,5" thick. Use only as much flour as necessary, since too much might burn in the oil. Cut donuts and place onto individual parchment paper squares.
- Cover with plastic wrap. This helps the surface to stay moist. If you use a towel, the surface might dry out and telling when it's ready might prove difficult. The donuts in the picture are slightly overproofed (you can see that in the huge holes in the middle vs. small holes on the edge). That happened exactly because I couldn't tell exactly when they were ready. A lightly damp, very light towel might also work, though. But use plastic wrap to be on the safe side.
- Proof for 1-1,5 h until it passes the finger poke test.

- When they are about to be ready, heat the neutral oil of your choice to 175°C (350°F). Slide the donuts into the oil while peeling off the paper squares (like hold a corner, lower donut upside down into oil and peel paper away).
- Fry until golden brown on both sides, then add toppings of your choice. I recommend: cinnamon sugar, dark chocolate or honey mixed with apple cider vinegar :)

Credit to Baking Sense, I used their recipe as a base (https://www.baking-sense.com/2017/10/05/sourdough-donuts/)

GaryBishop's picture
GaryBishop

I'd like the recipe.

BaniJP's picture
BaniJP

See above :)

ifs201's picture
ifs201

Wow! Congratulations! Those are some beauties and I bet they taste pretty darn good too.

Benito's picture
Benito

Those look incredible. Congratulations on your success. 

Mamabread's picture
Mamabread

Those look amazing!! I can’t wait until I’m brave enough to try something like that.