Name: Sourdough doughnuts
Prep time: 30 min
Total time: 6 min
Yield: makes 10 doughnuts
Cuisine: American
Ingredients: 200 g Sourdough starter; 120 ml water, lukewarm; 60 g sugar; 3 eggs, free range; 60 g butter, softened on room temperature; 400 g strong bread flour / all-purpose flour, plus for dusting; 1 tsp lemon zest; 8 g salt; 1 tbsp rum (optional); 200 g icing sugar; 40 g milk

Sourdough doughnuts

Doughnuts. We usually eat these only once or twice a year. But when we do, we want to eat the best possible. When it comes to sourdough doughnuts, we prefer them without a filling. We rather cover them with different kinds of glazes, such as chocolate, raspberry, caramel... We also love to get playful with sprinkles and bring our inner child out to play. Doughnuts should be fun, don't you agree? These are incredibly rich in flavor, a bit more chewy and sweet. Yumm.

Ingredients

DOUGH

200 g Sourdough starter

120 ml water, lukewarm

60 g sugar

3 eggs, free range

60 g butter, softened on room temperature

400 g strong bread flour / all-purpose flour, plus for dusting

1 tsp lemon zest

8 g salt

1 tbsp rum (optional)

Glaze

200 g icing sugar

40 g milk

Tools and equipment

LARGE BOWL

SMALL BOWL

KITCHEN KNIFE

PARCHMENT PAPER

heavy based saucepan with a lid

BAKING TRAY

KITCHEN TOWELS

THERMOMETER

SAUCEPAN

SPATULA

WHISK

CLING FILM

METHOD

Dough preparation

Add sugar to the lukewarm water in a large bowl, and then add the sourdough starter. Allow it to sit until the sourdough starter starts to slightly bubble, 10 minutes. In a small bowl, beat the eggs. Cut the butter on small cubes.
dough

Add flour, eggs, rum and lemon zest to the sourdough mixture in a large bowl. Knead well. After about 5 minutes, add the sea salt. Slowly incorporate the butter cubes and knead well with your hands. The dough has to be glossy and smooth.
DOUGH PROOFING

Cover the bowl with cling film and leave to prove on a room temperature for about 5 hours, until it has doubled in size. Punch down the dough, then re-cover the bowl and put into the fridge to chill for 18 - 24 hours or overnight.
doughnuts

Turn the dough out onto a lightly floured surface and form into a rectangle. Roll the dough in one direction only, to get a 2 cm / 0.8 inch thick rectangle. Cut out 10 doughnuts with a 7.5 cm / 3 inch and a 4 cm / 1.5 inch ring mold, dip the the molds in flour before every cut. Place the doughnuts on a baking tray, lined with parchment paper and dusted with flour. Leave plenty of room between them to prove. Cover lightly with cling film and leave for about 2 hours, or until about doubled in size.
fry

Get a heavy-based saucepan. Fill it up to the halfway point with rapeseed oil. Heat the oil to 165 - 170°C/330 - 340°F. Carefully remove the doughnuts from the baking tray, take care not to deflate them, and put them into the oil. Cover with a lid. Fry for 3 minutes on each side until golden brown. Don't cover with a lid when you turn the doughnuts around. Remove from the oil and place on kitchen paper. Set aside to cool before filling.
glaze and serve

Combine the milk and sugar in a medium mixing bowl. Whisk the mixture until completely smooth. Dip the top of the doughnuts at room temperature into the mixture at room temperature. Transfer the doughnuts on a wire rack, glaze should run down enough to cover the last quarter of the donut. Sprinkle doughnuts with sprinkles, almonds or crystalized sugar.