Doughnuts with sourdough starter
Doughnuts with sourdough starter

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, doughnuts with sourdough starter. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

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 is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Doughnuts with sourdough starter is something which I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can have doughnuts with sourdough starter using 6 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Doughnuts with sourdough starter:
  1. Get 250 gr White flour starter
  2. Prepare 350 gr all purpose flour or 300 gr strong bread flour
  3. Get 2 egg yolks - room temperature
  4. Get 75 gr sugar (100 gr for sweet doughnuts) or 4 tbsp honey
  5. Make ready 3 tbsp melted butter
  6. Make ready 70 gr warm milk

What kind of starter does this recipe use? This recipe works great with unfed sourdough discard that is room temperature. The best results come from starters that have been sitting on your counter and fed often, within the last day or. — Bon Appetite Yeast doughnuts with sourdough starter instead of yeast. Remove dough from container and roll and cut cold dough.

Instructions to make Doughnuts with sourdough starter:
  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.

See more ideas about Dough starter, Sourdough starter, Sourdough. · Sourdough starter gives these doughnuts an extra depth of flavor and balances with the baking powder for a texture that is somewhere between cake doughnuts and yeast ones. Sourdough baking is as much art as science. This method for making sourdough starter isn't an exact match for the one you read on another site, or in a cookbook, or in your great-grandma's diary. If you have a process you've successfully followed before, then hey, stick with it. My kids had never ever had donuts for breakfast up until recently.

So that’s going to wrap this up for this exceptional food doughnuts with sourdough starter recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!