Sourdough Mini Donuts

Posted by moon garden on 02/04/2013 · 24 Comments 

The word “Sourdough” has been stuck in my head

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My husband LOVES donuts

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Why don’t you make Sourdough Donuts!?

I wanted to make donuts for a long time,

because my husband tends to go get donuts at SEVEN ELEVEN whenever  he craves donuts.

And, actually that makes me sad…

So, I decided to experiment to make some donuts with my sourdough starter while he travels for his job!

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Since I was not sure how it turns out,

I made a very small amount of dough to keep the damage at a minimum, in case it doesn’t come out well ;-)

I fried and fried and fried my donuts with grape seed oil!

Oh, I have to tell you an important thing.

You’ve got to FRY your donuts if you are looking for the soft, moist, fluffy and flavorful donuts!

The fried-dough flavor and chocolate are to die for!

I am not a donut person, but these are super delish!!!

I bet my husband is not going to SEVEN ELEVEN any more!

Submitting this post to YeastSpotting

Sourdough Mini Donuts

Makes 6-8 mini donuts

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Recipe

Levain

20.5 g AP flour

11 g Milk

6.5 g 100% Sourdough starter

Final dough 

101.5 g AP flour

80 g Milk

12.5 g  Brown Sugar

12.5 g Grape seed Oil

2 g Salt

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Formula

122 g AP Flour (100%)

91 g Milk (74.6%)

12.5 g Sugar (10.2% )

12.5 g Oil (10.2% )

2 g Salt (1.64% )

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Directions

1. Making the Levain — In a mixing bowl, combine AP Flour, Milk and Sourdough seed starter / culture. Let it preferment at room temperature for 12 hours.
2. Next day, mix all ingredients except salt and oil, and Autolyse 30 minutes.
3. Add Salt and knead until gluten is developed.
4. Add Oil and knead the dough until the gluten is VERY developed and you can see the window-pane.
5. Rise at room temperature for 2-3 hours, punch down and put it in the fridge overnight.
   
6. Roll the dough with rolling pin and cut with the cookie cutters into donut shape.
7. Put them on the parchment paper and final proof until it grows about double in volume.
8. Heat the vegetable / grape seed oil 325°F
9. Fry donut until gets golden color.
10. Place on the paper towel to remove the excess oil.
11. Decorate with melted chocolate.
12. Enjoy!

Filed under SOURDOUGH · Tagged with All-purpose flour, Butter, Chocolate, Donuts, Gold medal, Overnight fermentation, Sourdough, Starter