Donuts with sourdough, soft fried buns, great to enjoy as is or to fill with cream, Nutella, but also with good ice cream or jam, in short, they are good with everything. I love making homemade doughs, and since I started making sourdough, I like to use it from time to time to prepare, besides good homemade bread, also delicious desserts. This time I tried to make buns, and yes, I tried both baking and frying, for now, I’ll leave you the donut recipe; for the baked buns, only the final procedure and cooking change, but the result is just as wonderful, fluffy buns and donuts. So I’d say I’ll leave you to the recipe, and here I also leave you with my collection of sweet creams recipes, with and without cooking, ideal for filling these delicious and fluffy donuts or krapfen made with sourdough, without baker’s yeast.
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 16 Hours
- Preparation time: 40 Minutes
- Portions: 15
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for about 15 donuts
- 2 cups all-purpose flour
- 2 cups Manitoba flour
- 2 eggs
- 1 cup milk
- 1/2 cup sugar
- 150 g sourdough
- 1/4 cup sunflower seed oil
- 1 packet vanillin or 1 teaspoon vanilla extract
- orange and lemon zest
- as needed powdered sugar
- as needed sunflower seed oil
Tools
- 1 Bowl
- 1 Pastry cutter
- 1 Pan
- 1 Tongs
Homemade Sourdough Donuts Instructions
In a large bowl, put the sourdough, 150 g already refreshed in the last 2 days. Add some of the milk, mix with a spoon to make it softer. Here is the recipe for homemade sourdough, from the beginning to maintenance.
In the rest of the milk, add the 2 eggs and mix. Add to the sourdough also half of the flour, add the milk with the eggs, and start mixing with a spoon. Then add the sugar and mix again. Then add the oil, lemon or orange zest, and vanilla extract, a pinch of salt, and continue to work, then gradually add the rest of the flour. Work with a spoon until you can, taking breaks, then when the dough becomes harder, continue by hand; work on a surface for a few minutes to make our dough nice and elastic. If necessary, add a little flour, but without exaggeration. By working the dough well, it becomes elastic and detaches from the base without needing too much flour.
Let the dough rise until it has doubled in volume; times vary depending on temperature, it can take from 24 hours to 5 hours, do not go below these times because too fast rises are not suitable for these preparations.
When the dough has risen, work it on a work surface with a little flour to make 2 rounds of folds at short intervals, then let the dough rest for at least 10 minutes. Here are the details for reinforcement folds.
Now form our donuts, on a floured surface, roll out the dough with a rolling pin, creating a nice thick sheet, about 1/2 inch, or a little more.
With a pastry cutter, 3 inches, cut out the donuts; if you don’t have a pastry cutter, use a wide glass. Use the scraps to prepare more donuts. Just form a dough ball, let it rest a few minutes and roll it out as before.
Let the cut donuts rise on slightly floured parchment paper. Again, times may vary depending on temperature, so leave them in a warm place for a quick rise, or at room temperature, knowing that in winter it will take longer, even several hours if the heating is not on at home.
When the donuts are puffed, we can fry them in hot sunflower seed oil at 350°F. Let them brown on one side, then flip to the other side with tongs. When golden, dry on paper, quickly pass them in granulated sugar, or even better, sprinkle with powdered sugar.
Of course, we can fill them as we like, just put our favorite cream in a pastry bag and with a nozzle make a hole, on the side or top, and fill them, so the cream will find space between the soft crumb and fill the donut in a delicious way.
Store in a closed container, so they’ll stay soft longer.
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