Updated: Aug 8
The fun weekend family activity involved baking together! These adorable donuts are extra special because my kids and hubby made it together with me.
After months of procrastination, I finally took the time to research and create an easy method for producing homemade sourdough donuts. I hope you will enjoy making these donuts as much as we do!
Active Levain or Cold Sourdough Discard 200g
Japanese Bread Flour 250g
1 Large Fresh Egg (Preferably cold egg from the fridge)
Sea Salt 4g
Grounded Nutmeg 2g
Unsalted Butter 35g
Coconut Cooking Oil 700-1000ml
In a stand mixer, add active levain/sourdough discard, bread flour, egg, sugar, salt, water, and nutmeg into the mixing bowl except for butter and knead until combined, approx. 3-5 minutes
Add butter, knead until windowpane, pause and stop along the way to scrap down the sides of the bowl, approx. 18-20 minutes
Cover with cling wrap and proof for 2 hours, thereafter cold retard in the fridge overnight or at least 3 hours
Punch down the dough to deflate the air
Flour worktop, using a rolling pin and roll the dough into a circle with 60cm diameter
Using a round cutter (6cm diameter) to cut out donuts
Transfer cut-out donuts onto parchment paper and let it proof for 2 hours, or double in size
Heat coconut cooking oil in a large pot until 160-165°C
Using a spatula, gently slide donuts into the hot oil and fry until golden brown for both sides
Remove donuts from the pot and place them onto a kitchen towel to remove excess oil
Pour caster sugar onto a tray, while the donuts are still warm, roll and coat the donuts with sugar
Serve immediately, ENJOY!
Nippon Genie is used as Japanese Bread Flour (Protein 11.2%), the product can be found at our shop, simply click "Order Form" to find out