How to Make Delicious 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. This recipe calls for sourdough starter, so if you're into breadmaking this is the recipe for you.

Doughnuts with sourdough starter What makes Sourdough Donuts taste so good? Making donuts with the natural yeast of a sourdough starter takes them into another stratosphere. The starter gives the donuts a special chewy texture and deep flavor. You can have Doughnuts with sourdough starter using 6 ingredients and 12 steps. Here is how you cook that.

Ingredients of Doughnuts with sourdough starter

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

If you don't have one, check out my post to learn How to Make a Sourdough Starter. Make the softest glazed doughnuts and use your sourdough discard with this delicious sourdough discard donuts recipe! Make the same day, or rest the donuts overnight to prepare in the morning. Either way, you'll love the results! "These are the best doughnuts I've ever tasted!" Overview Ingredients Steps.

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..

Or rather, I was making it more complicated. Every time I made pizza dough or bread, I would feed my sourdough starter (Frampton, if you. Stir well until all the flour is. It seems that home bakers everywhere are showing off their sourdough loaves. These breads, with their burnished, dark crusts and chewy crumbs, were made with a live starter, a wet paste of flour and water that it is bubbly enough to create the leavening needed to bake a loaf of bread.

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