Sour Dough Donuts Food

SOURDOUGH DOUGHNUTS RECIPE

Steps:

• Start by feeding the sourdough starter: Use active sourdough starter. Starter should be ripe. Use a rubber band to mark your starter after feeding, and observe when it reaches its peak. (Once it begins to decline, it starts getting sour, use it before that point)
• Preparing the dough: Into the bowl of a stand mixer, add room temperature whole milk. Now add the ripe sourdough starter and mix well in the milk to form a smooth paste. Add the sugar and mix well. Further add in the vanilla extract, salt, and melted butter. Mix everything well. If you are going to add some nutmeg, go ahead and add some. Now add the flour. Combine with the help of a ladle or a fork.
• Kneading the dough: Now place the bowl on the stand mixer, and start kneading at low speed for 6-7 minutes. It will look super sticky initially. Now, bump up the speed, and knead for additional 6-7 minutes or until the dough becomes smooth and supple. It should leave the sides of the bowl completely. If it does not comes together and you feel that the dough is still very sticky, add 1-2 tablespoons of flour and knead again.
• Bulk rise: Transfer the dough to a greased bowl with enough room for it to rise. Cover with a cling wrap or kitchen towel and let it bulk rise at 70-85 0 F for 2 hours. Now place the bowl in a refrigerator for cold retarding the dough. Cold proof it for 8- 12 hours. It makes the dough much easier to roll and shape.
• Rolling the dough and shaping the Doughnuts: Remove the dough onto a flour-dusted work surface. Gather the sides and make a roundish ball. Now use your hands to flatten it. Switch to a rolling pin and start rolling the dough into a 1/2 inch thick layer. Keep dusting some flour under it occasionally, so that it does not stick. Now cut the Doughnuts using a cookie cutter or a donut cutter. Use the smallest cookie cutter to make the central hole.Carefully lift the Doughnuts and transfer them to a baking sheet lined with parchment paper. Also transfer the sourdough donut holes, as we are going to fry them as well to make the hole donuts. A pro tip: dust a little flour on the parchment paper before placing the doughnuts, as it will prevent them from sticking to the parchment paper when proofing.Gather the leftover dough and repeat the process, cut more Doughnuts and keep repeating until the entire dough is depleted. This recipe will make about 24 medium sized donuts.
• Proofing the Doughnuts: Cover these sourdough doughnuts with a kitchen towel, and let them proof till they become puffier. It should take about 1 hour or longer if your kitchen is cooler. (Refer to the process image to see how much rise we need.)
• Frying: In a pan heat vegetable oil deep enough to fry the sourdough doughnuts. The oil temperature should be around 320-330 0F. Gently lift the doughnuts and drop them into the oil.Doughnuts should take about 2-3 minutes to cook from one side. Then, gently flip them and cook on the other side for the same time. Do not let them brown too much as the crust will become hard. Look for the golden brown color.If the oil is too hot, the donuts will brown from the outside much faster and reman raw from the center. So, do check your oil temperature.When done, gently remove from oil and transfer to a plate lined with tissue paper, and continue with the rest of the doughnuts.Donut holes will fry much faster than the bigger donuts.
• Topping or dressing: If you are planning to just coat them in cinnamon sugar like me, so drop them into the sugar-cinnamon when they are right out of the oil. Sugar sticks better that way. But if you are planning to glaze them, transfer to a plate lined with tissues and let them cool a bit before glazing them or coating with chocolate, etc. ( Refer to the notes for my fav. glaze recipe)
• Eat, share, and store.

THE BEST OLD-FASHIONED DOUGHNUTS

Steps:

• Whisk together the flour, granulated sugar, baking powder, 1 1/4 teaspoons of the salt and the nutmeg in a large bowl until completely combined. Whisk together 2/3 cup of the buttermilk, the sour cream, eggs, yolks, 1 tablespoon of the vanilla paste and the oil in a medium bowl until completely combined. Fold the wet ingredients to the dry ingredients just until a soft and sticky dough comes together (do not overwork).
• Line a rimmed baking sheet with parchment paper and liberally dust with flour (about 1/3 cup).
• Scrape the dough onto the prepared baking sheet. Dust your hands and the top of the dough with more flour, then gently pat the dough to 3/4-inch thick.
• Working on the baking sheet, punch out as many rounds as you can with a 3 1/4-inch cutter. Then use a 1 1/4-inch cutter to punch out the center of each round. Dip the cutters in flour before each cut to avoid sticking. Gather the dough scraps and gently re-roll without overworking the dough. Repeat cutting until all the dough has been used (you should have 8 doughnuts).
• Set a wire rack inside a rimmed baking sheet and line a second rimmed baking sheet with several layers of paper towels. Fit a large heavy pot with a deep-fry thermometer and pour in oil to a depth of 3 inches. Heat over medium-high until the thermometer registers 375 degrees F.
• Fry the doughnuts in batches until deep golden brown, about 2 minutes per side. Transfer to the wire rack and let cool slightly. Fry the doughnut holes until deep golden brown, about 90 seconds per side. Transfer to the wire rack and let drain for 1 minute. Then transfer to the paper-towel lined baking sheet to cool for 10 minutes before glazing. (This two-step process gets a lot more oil out of the doughnuts than using only one method.) Repeat with the remaining dough, making sure the oil returns to temperature between batches.
• Whisk together the confectioners' sugar, the remaining 6 tablespoons buttermilk, the remaining 1 teaspoon vanilla paste and 1/8 teaspoon salt in a medium bowl until the glaze is smooth and the consistency of honey; add more confectioners' sugar or buttermilk if necessary.
• Dip each doughnut into the glaze on one side (we like the craggy side, it has more texture for an appetizing appearance), letting the excess drip back into the bowl, then return it to the wire rack. Toss the doughnut holes in the glaze to coat completely and return to the wire rack. Let the glaze set for 10 minutes before serving.

SOURDOUGH DOUGHNUTS RECIPE

Steps:

• Gather the ingredients.
• In a large bowl, mix 1 cup of water, 1 cup all-purpose flour, 1 cup bread flour, and the active starter until well incorporated. The mixture will be dry and you may need to remove it from the bowl and use your hands to mix. Scrape the sides of the bowl and form a dough ball. Cover and allow to autolyse (rest) for 1 hour.
• Heat the milk, butter, and sugar in a small saucepan over medium heat just until the butter is melted and the sugar is dissolved. Allow the mixture to cool to 85 F.
• Transfer the dough ball to the bowl of a stand mixer fitted with the dough hook.
• With the mixer running on low, slowly add the milk mixture to the flour mixture.
• Add the eggs one at a time. Slowly add the remaining 1 cup all-purpose flour and 1 cup bread flour.
• Once incorporated, raise the speed to medium-high and knead until the dough comes together fully, about 8 minutes. Scrape the excess dough from the dough hook and knead on a clean surface until the dough is only slightly sticky. You may need to add more flour, 1 to 2 tablespoons at a time.
• Once the dough is only slightly sticky and smooth, transfer to a clean and greased bowl and allow the dough to rest, covered for 30 minutes.
• Add the salt and remaining 2 tablespoons of water, then mix on medium speed with the dough hook for about 10 minutes, or until the dough is soft.
• Turn the dough out onto a clean, lightly floured surface and continue to knead, adding more flour when necessary, until the dough is smooth.
• Form into a ball and let it rest in a greased bowl, covered, for about 5 hours. The dough should increase in size dramatically, about double. At this point, you can continue to the next step or cover the dough with plastic wrap and a kitchen towel and place in the fridge overnight.
• Turn the dough out onto a lightly floured surface and roll out to about 1/2 inch thickness.
• Cut out the doughnuts using round cookie cutters or a doughnut cutter and transfer to a parchment-lined baking sheet, leaving an inch of space between to allow for rising. Re-roll any remaining dough and repeat until you've cut all of the dough into donuts.
• Cover with lightly damp kitchen towels and allow to rise until doubled in size and puffed and the dough springs back when touched, about 3 hours. At this point, you can continue to the next step or cover the doughnuts with plastic wrap and a kitchen towel and place in the fridge overnight.
• When the doughnuts are ready to be fried , heat about 2 inches of oil in a large cast-iron pan or Dutch oven until it reaches 360 F on a thermometer .
• Once the oil is hot, fry them in batches of 3 or 4 until golden brown, 1 to 2 minutes per side and about 30 seconds per side on the donut holes. Use a slotted spoon to transfer them to a baking sheet lined with paper towels.
• Let the donuts cool slightly, then dip both sides in a hot glaze or toss in cinnamon sugar and transfer to a serving dish. Serve immediately.

DOUGHNUT DOUGH

Steps:

• Put 150g water and all the dough ingredients, apart from the butter, into the bowl of a mixer with a beater paddle. Mix on a medium speed for 8 mins or until the dough starts coming away from the sides and forms a ball. Turn off the mixer and let the dough rest for 1 min.
• Start the mixer up again on a medium speed and slowly add the butter to the dough - about 25g at a time. Once it is all incorporated, mix on high speed for 5 mins until the dough is glossy, smooth and very elastic when pulled.
• Cover the bowl with cling film or a clean tea towel and leave to prove until it has doubled in size. Knock back the dough in the bowl briefly, then re-cover and put in the fridge to chill overnight.
• The next day, take the dough out of the fridge and cut it into 50g pieces (you should get about 20).
• Roll the dough pieces into smooth, tight buns and place them on a floured baking tray, leaving plenty of room between them, as you don't want them to stick together while they prove.
• Cover loosely with cling film and leave for 4 hrs or until doubled in size. Fill your deep-fat fryer or heavy-based saucepan halfway with oil. Heat the oil to 180C.
• When the oil is heated, carefully slide the doughnuts from the tray using a floured pastry scraper. Taking care not to deflate them, put them into the oil. Do 2-3 per batch, depending on the size of your fryer or pan.
• Fry for 2 mins each side until golden brown - they puff up and float, so you may need to gently push them down after about 1 min to help them colour evenly.
• Remove the doughnuts from the fryer and place them on kitchen paper.
• Toss the doughnuts in a bowl of caster sugar while still warm. Repeat the steps until all the doughnuts are fried, but keep checking the oil temperature is correct - if it is too high, they will burn and be raw in the middle; if it is too low, the oil will be absorbed into the doughnuts and they will become greasy. Set aside to cool before filling.
• To fill the doughnuts, make a hole with a small knife in the crease of each one, anywhere around the white line between the fried top and bottom.
• Fill a piping bag with your filling and pipe into the doughnut until nicely swollen - 20-50g is the optimum quantity, depending on the filling; cream will be less, because it is more aerated. After filling, the doughnuts are best eaten straight away, but will keep in an airtight tin.
• FillingsCustard filling: Try out Justin's custard filling and, if you like, add different flavours to the custard as follows...Brown sugar: Replace the caster sugar with half soft dark brown sugar and half light brown sugar. You can add chopped stem ginger to the finished custard, or some hazelnut praline. Finish with half the quantity of cream.Chocolate: Whisk 150g dark (70%) chocolate into the milk. Finish with half the cream.Coffee: Add 4 tbsp of freshly ground strong coffee to the milk.Malt & vanilla: Mix 2 tbsp of powdered malt into the sugar, and 2 tbsp of liquid malt into the milk.Saffron: Add a good pinch of saffron to the milk. Finish with half the quantity of cream.Violet custard: Add 3 tsp of violet extract and 3 tbsp of violet liqueur to the finished custard. Sprinkle sugared violets and crushed Parma Violet sweets over the top of the filled doughnuts.