Sourdough Donuts

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!





Ingredient

  • Active Levain or Cold Sourdough Discard 200g

  • Japanese Bread Flour 250g

  • 1 Large Fresh Egg (Preferably cold egg from the fridge)

  • Water 40g

  • Sugar 40g

  • Sea Salt 4g

  • Grounded Nutmeg 2g

  • Unsalted Butter 35g

  • Coconut Cooking Oil 700-1000ml

Method

  • 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!


Note

  • 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

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