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How to Make Perfect Doughnuts with sourdough starter

Doughnuts with sourdough starter. Making donuts with the natural yeast of a sourdough starter takes them into another stratosphere. About working with Sourdough Starter: A night in the refrigerator is essential for the flavor and Hi Eileen I just finished these doughnuts, they are delicious but when reading to see how to store I. Can you make sweet bread with sourdough starter?

Doughnuts with sourdough starter I never know - is it Donuts or Doughnuts? What kind of starter does this recipe use? This recipe works great with unfed sourdough discard that is room temperature. You can have Doughnuts with sourdough starter using 6 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Doughnuts with sourdough starter

  1. It's 250 gr of White flour starter.
  2. It's 350 gr of all purpose flour or 300 gr strong bread flour.
  3. Prepare 2 of egg yolks - room temperature.
  4. You need 75 gr of sugar (100 gr for sweet doughnuts) or 4 tbsp honey.
  5. You need 3 tbsp of melted butter.
  6. Prepare 70 gr of warm milk.

The best results come from starters that have been sitting on your counter and fed often, within the last day or. Think of sourdough starter as yeast. Only in this case, instead of buying a packet of yeast from the store, you are making your own living "wild yeast" by fermenting flour and water. Some people believe that bread made with sourdough starter is actually better for you than bread made with yeast.

Doughnuts with sourdough starter instructions

  1. Beat egg yolks with sugar or honey, add the melted butter. Mix it..
  2. Add the starter to the warm milk, mix it well..
  3. Mix the egg mixture to the milk mixture and slowly add the flour. Stir it with your wooden spoon until it is homogenised..
  4. Time for kneading, remove out the dough on your counter top. If you feel the dough a bit sticky to you, you may 1 - 2 tbsp flour but not too much. Knead the dough for 12 - 15 minutes. You may use slap / flip and fold technique. Dough should be elastic and smooth. If you have kitchen mixer, you may use it to knead the dough for 5 minutes until the dough is elastic and smooth..
  5. Place the dough in a greased bowl and let it rise for 3 - 5 hours. Cover it with kitchen towel..
  6. When the dough double in volume. Take it out on your slightly floured counter, stretch the dough / roll it to 1 cm thickness. It will be softer than regular doughnut dough. Cut out the dough with ring cutter. Place it on the parchment paper or floured baking tray. For the rest dough, you can knead it and stretch it again. Cut it. the leftover dough, you may just leave it on its shapes..
  7. Cover the doughnuts with kitchen towel. Let it rise for one and half hours. Poke the dough. If the indent/poke you make with your finger stays longer / does not spring back quickly, the doughnuts are ready to be fried..
  8. Heat the oil in a pot, minimun filled it 1/4 pot - 1/2 pot full with oil. Do not over heat the oil. You may use a chopstick or wooden stick to test the oil. If the bubbles appear around the stick, the oil is ready to be used..
  9. Place in two to three doughnuts once, fry it for 2 mins each side until golden brown. Bring it out to a plate with a paper napkin to absorb the extra oil..
  10. Fry the rest of the doughnuts. Let it cool down. Let us make a bite first. looks great inside..
  11. While cooling down, prepare the toppings such as plate with icing sugar powder, bowl of melted chocolate, bowl of chopped nut, or some jam, and many mores..
  12. Dip each doughnut with the toppings. Your doughnuts are ready to be enjoyed..

Sourdough baking is as much art as science. This method for maintaining sourdough starter is just one of many you might choose to follow. It doesn't exactly match the process in our "Baker's Companion" cookbook, nor some of our recipes online, nor what your neighbor down the street does. We use it to make pancakes, English muffins, bread, cake, brownies, and even doughnuts! Sourdough is the way Ma Ingalls.