CINNAMON SUGAR SOURDOUGH DONUTS
Easy cinnamon sugary donuts with sourdough that will melt in your mouth. Can be made as traditional donuts or as donut holes.
Provided by Dana Thompson
Time 1h45m
Number Of Ingredients 9
Steps:
- In a small pot warm the milk so that it is warm but not hot.
- In a large bowl place the flour, sugar, salt, egg, milk and sourdough starter.
- Mix thoroughly with a wooden spoon until it is well combined. It should form a soft but knead able dough.
- Tip out on to a floured board and knead for 3-5 minutes.
- Split the dough in to 24 even pieces. This is easily done by cutting it in half, then each half in half again. Then each of those halves split in to 6 pieces.
- Roll the pieces in to balls and place them on a lined cookie sheet with about 1/2 an inch between them.
- Place these somewhere warm to rise. If you do not have anywhere suitable in your house you can set your oven on very low until it is about 100F. Place a dish with 1/2 inch of boiling water in the bottom of the oven to create steam, turn your oven off, place the donut holes on the tray in the oven and close the door. Bread rises really well in a warm and steamy environment.
- Leave the donuts to rise for about one hour. You can leave them for up to 6 hours to rise if you have other things to be doing. They will rise a lot further when they cook, so they don't have to have risen too much before cooking.
- While they are rising place the second measure of sugar and the cinnamon in a bowl ready for dusting the donut holes with.
- Heat some oil in either a deep fryer or on the stove top to about 330F. Keep a close eye on the oil as it is flammable and keep children out of the kitchen while you are using it.
- Place the donuts in the oil a few at a time. They will sink at first, but will rise to the top as they are cooking. Flip them over with some tongs or a slotted spoon when the bottom goes a rich golden color. It takes about 3 minutes on each side.
- Once they are cooked drain them for 30 seconds and then pop them in the bowl of cinnamon sugar and roll them around.
SOURDOUGH DOUGHNUTS RECIPE
If you are craving some comforting and scrumptious doughnuts. These sourdough doughnuts will surely satisfy you. These donuts are delicious, chewy, fluffy, and they will melt in the mouth. And yep... these are eggless. This sourdough doughnuts recipe will become your absolute favorite.
Provided by Meenakshi
Number Of Ingredients 10
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.
Nutrition Facts : Calories 164 kcal, ServingSize 1 serving
SOURDOUGH DONUTS
This easy and quick sourdough donut recipe is the perfect way to use sourdough discard. Delicious donuts with a slight sourdough tang, these will become the favorite weekend breakfast for the sourdough lover!
Provided by Jenni
Categories Family Breakfast Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Prepare a frying pan with enough oil to fry in, and allow it to reach about 360 degrees.
- Line a plate with paper towels and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, sugar, cinnamon, and salt.
- In a large bowl whisk together the starter, oil, egg, and milk.
- Mix the wet and dry ingredients together, until they just come together.
- Sprinkle some flour on your counter and dump the dough out of the bowl. Knead it gently 3 or 4 times until the dough comes together.
- Sprinkle the top of the dough with a tiny bit of flour and roll out until it is 2″ thick.
- Cut your donuts out, reforming the dough back together as often as you need to.
- Fry until golden brown, just a minute or two on each side.
- Drain/dry on the paper towels, and then coat as you see fit - powdered sugar, cinnamon and sugar, or glazed.
- Enjoy!!
Nutrition Facts : Calories 166 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 16 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 210 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
SOURDOUGH DOUGHNUTS
This recipe calls for sourdough starter, so if you're into breadmaking this is the recipe for you. If not, maybe it's time to give it a shot. There's no substitute for the starter in this recipe, just like there's no substitute for hot, fresh doughnuts.
Time 2h30m
Yield 48
Number Of Ingredients 9
Steps:
- 2 cups sourdough starter 1 cup lukewarm milk 1 1/2 cup flour 2 eggs 1/4 cup oil 1/4 cup sugar 1 teaspoon salt 1/2 teaspoon soda 1 1/2 cup flour, divided, plus extra as needed Combine the sourdough starter, milk, and 1 1/2 cups flour in a bowl and mix until smooth. Add the eggs and oil and beat well until completely combined. In a small bowl, mix together the sugar, salt, baking soda, and 1/2 cup flour. Mix well then work into the dough. Spread 1 cup of flour on a work surface. Place the dough on the flour and knead the dough until the dough is soft and most of the flour has been worked into it. Grease a bowl, place the dough in the bowl, cover with waxed paper and let rise in a warm, draft free place until doubled in size. Add the remaining 1/2 cup of flour on a work surface. Roll the dough out on the floured surface until it is 1/2-inch thick. Cut with donut cutters. Place the dough on a floured baking sheet and let rise, uncovered, until doubled in size. Heat oil to 365 degrees F in a deep fryer or deep, heavy skillet. When hot, add the donuts in batches and fry until golden brown. Remove from the oil and let drain on paper toweling. Store the donuts in an airtight container.
Nutrition Facts :
YEAST DOUGHNUTS
Provided by Alton Brown
Categories dessert
Time 2h27m
Yield 20 to 25 doughnuts
Number Of Ingredients 10
Steps:
- Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. Place the shortening in a bowl and pour warmed milk over. Set aside.
- In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm. Add the eggs, sugar, salt, nutmeg, and half of the flour. Using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined. Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well. Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes. Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.
- On a well-floured surface, roll out dough to 3/8-inch thick. Cut out dough using a 2 1/2-inch doughnut cutter or pastry ring and using a 7/8-inch ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.
- Preheat the oil in a deep fryer or Dutch oven to 365 degrees F. Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side. Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired.
SOURDOUGH DONUTS WITH CINNAMON SUGAR
Start the day before to make a true Sourdough Donut without commercial yeast. The long fermentation of the dough gives these donuts fantastic flavor and texture.
Provided by Eileen Gray
Categories Muffins, Quick Breads & Donuts
Time 13h20m
Number Of Ingredients 10
Steps:
- Combine the warm milk, butter and egg with the starter in a mixer bowl. With the mixer running, add sugar, spices, salt and 2.5 cups of the flour. Mix until it forms a thick batter.
- Switch to the dough hook and add the remaining flour (amount of flour may vary based on the hydration of your starter). The dough will start out quite sticky. Knead on medium low speed for 15 minutes (speed 2 on my stand mixer) until the dough clings to the hook and clears the sides of the bowl.
- Scrape the dough into a lightly floured surface and knead into a smooth ball. Place the dough into a lightly oiled bowl, turning once to coat the dough. Cover and set the dough aside at room temperature for fermentation.
- After 1 hour uncover the bowl, lift one edge of the dough over into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. Cover the bowl and set aside.
- Every hour for another 2-3 hours repeat the folding as described above. After 3-4 hours of fermentation the dough should be lively, elastic and airy. If the dough is still sluggish give it another hour or two at room temperature. Cover and refrigerate overnight.
- Remove the dough from the refrigerator. While the dough is still cold, without kneading, roll to 1/2" thick on a lightly floured surface.
- Use a 4" round cutter to cut donuts. Use a 1.5" cutter to cut center hole. Line the donuts on a well-oiled, parchment or silpat lined baking sheet, leaving space between the donuts for the dough to rise (I used 2 baking sheets). Reroll the scraps of dough and continue cutting donuts until all the dough is used up. Brush the tops of the donuts lightly with oil.
- Cover the sheet pans with plastic wrap and set aside to rise. The donuts are ready when you poke the dough and the dent slowly fills in. If the dough bounces right back it's not quite ready. This rise should take about 1 1/2 hours. The time will vary based on the temperature of the room.
- Meanwhile, heat 2 quarts of oil to 350F° in a large heavy pot. Fry the donuts a couple at a time, about 2-3 minutes per side, until golden brown and puffy.
- As you take each donut out of the oil, immediately roll in the cinnamon sugar to coat the entire donut. Set on a cooling rack while you fry the rest of the donuts.
- Best eaten warm or within a couple of hours of frying.
Nutrition Facts : Calories 200 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 5 grams fat, Protein 4 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 donut, Sodium 210 milligrams sodium, Sugar 9 grams sugar
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.
Nutrition Facts : Calories 303 kcal, Carbohydrate 36 g, Cholesterol 46 mg, Fiber 1 g, Protein 6 g, SaturatedFat 3 g, Sodium 160 mg, Sugar 5 g, Fat 15 g, UnsaturatedFat 0 g
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- Heat the milk, sugar, and butter in a small saucepan or microwave-safe container, just until the milk is warm and the butter is melted. If it gets overly hot, let it cool before using. You’ll want it to be only warm to the touch when adding it to your sourdough starter. If it’s too hot, it’ll kill your natural yeast, and your donuts won’t rise.
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- After you have fed your sourdough starter, save the discard in a separate bowl. You should have about a cup. If you have a little more or less, that's fine. You can make up the difference with buttermilk.
- Place the dough onto a lightly floured surface. Press it down with your hand to about 1″ tall. Fold the dough over onto itself 3-4 times until it looks a bit smoother but don’t overwork it or the dough will get tough.
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