Recipe: Tasty Doughnuts with sourdough starter

Doughnuts with sourdough starter. These donuts are an awesome way to use sourdough starter, especially when you are just starting out and getting to know your starter's flavor. These homemade donuts are actually fairly simple and easy to make, and don't require a lot of time or technical skill. A few sourdough discard donuts FAQs… The first thing you may be wondering is, "why use sourdough discard?" Most of us with sourdough starters really hate to waste perfectly good ingredients every time we feed our starter.

Baked sourdough cake donuts are the move. Seriously, they're lighter than their fried cousins and save you the mess of cleaning up frying oil. These come together in just a few steps. You can cook Doughnuts with sourdough starter using 6 ingredients and 12 steps. Here is how you cook it.

Ingredients of Doughnuts with sourdough starter

1. You need 250 gr of White flour starter.
2. You need 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. It's 3 tbsp of melted butter.
6. It's 70 gr of warm milk.

Mix up a wet dough, cover and leave for four hours, mix in a few more bits and then put into the donut tray to bake! How to Make Raised Sourdough Donuts Start by mixing the dry ingredients-flour, sugar, and salt- together. Next, add in all of the wet ingredients at once. This is the starter, milk, oil, and egg.

Doughnuts with sourdough starter step by step

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..

In a bowl of a mixer whisk together the active sourdough starter, water, butter, egg yolks, and vanilla. The night before you bake the donuts, combine starter, maple syrup or honey, water, flour, milk and olive oil in a bowl, mixing well. Cover with plastic wrap, and leave the batter out at room temperature overnight. Or you can stash your starter in the fridge once it's established and bake from it once a week. Now, sourdough starter can very rarely become "infected" with mold or an evil bacteria, in which case you won't want to bake with it.

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