Sourdough baked doughnuts. My kids had never ever had donuts for breakfast up until recently. Since I have started making sourdough donuts (I still like to spell it doughnuts, so I may oscillate spellings, forgive me:), I surprised the kids one day with sourdough donuts for breakfast, and they thought it was the coolest thing since peanut butter. Mix starter, milk and flour until smooth.
According to all people, cooking is indeed work which is quite soft. Besides they are indeed hobbies cooking and have will cooking that is quite, they are also good in integrating each dish so that it becomes food luscious. But there are those who cannot can cook, so they must ask and see recipes that are cushy to follow.
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!" Sourdough donuts made with leftover sourdough discard are an easy and delicious breakfast treat your family won't soon forget!
You can cook Sourdough baked doughnuts use 9 ingredients and 9 the steps. Here guides how you make it.
The main ingredient Sourdough baked doughnuts as follows:
- You need 235 ml of milk.
- Prepare 1 of egg.
- Prepare 60 g of butter or margarine.
- Provide 225 g of sourdough starter.
- Prepare 500 g of plain flour.
- Provide 100 g of granulated sugar.
- Prepare 1 tsp of cinnamon (optional).
- Provide 1 tsp of salt.
- Prepare of Granulated sugar, cinnamon sugar, or icing sugar and sprinkles.
With incredible texture and great sourdough flavor, you will want to make these again and again! These donuts are an awesome way to use sourdough starter, especially when you are just starting out and getting to know. Leave this out at room temperature to soften while mixing the other ingredients. For frosted doughnuts, see our three easy doughnut glazes.
Instructions Sourdough baked doughnuts
- Warm milk to 120C..
- Add sourdough starter, flour, salt, sugar, cinnamon (if using) to a bowl. Stir in milk, egg, butter using a table knife until thoroughly combined and dough comes together..
- Knead dough on a lightly floured surface for 10-15 minutes. Form a ball and pop into a lightly greased bowl. Cover and set aside for 1 hour at room temperature to rise..
- Pull corners into the middle of the dough. Turn over, cover and set aside. Repeat each hour several times. Finally, repeat and proof overnight..
- In the morning, roll out onto a lightly floured surface to 3cm thick. Cut out using a large circle cutter. Use a small cutter to cut out middle..
- Put onto a lined baking tray and brush with oil. Cover with greased foil and set aside for 30 minutes to one hour to rise..
- Preheat the oven to 170C. Melt 30g butter and brush over dough. Flick water onto the tray between the doughnuts. When it evaporates it creates steam which helps cook and rise doughnuts further. Cook for 10-15 minutes until golden..
- Melt 30g butter. Dip into the melted butter whilst warm and dip mmediately into sugar or cinnamon sugar. Alternatively cool and ice with icing sugar mixed with a few drops of water then add sprinkles. For glazed doughnuts, whilst warm mix together icing sugar and water to create a running consistency and dip in doughnut whilst warm. Set aside on a cooling tray to dry..
- If you wish to freeze them, you can do so. Freeze before dipping in butter and sugar or icing and do this once defrosted..
These sourdough donut holes are easy to make. They do need some active sourdough starter to get them to rise. Sourdough baked goods have a reputation for being time consuming and tempermental. While there are lots of recipes that require a practiced technique and a good amount of time, these raised sourdough donuts definitely don't fall into that category. So too, yesterday saw the end of my wait to find a good overnight sourdough doughnut recipe.