Donuts and bombs with sourdough I think I found the ideal recipe for getting super soft naturally leavened donuts and bombs 🥰.
To have the sourdough nice and active, the night before I made a refreshment and after about half an hour I let it rise in the refrigerator. In the morning, I brought it to room temperature for an hour and proceeded to the second refreshment; when it doubled, around 12 o’clock, I started kneading.
For a good result and to have soft bombs and donuts, you need to have a well-maintained active sourdough; otherwise, the leavening will take too long, the result could be crunchy instead of soft, and the taste a bit sour. So, to prepare these donuts and bombs, you certainly can’t improvise, but the care you dedicate will reward you with the result.
For those who love desserts with sourdough, I also suggest these recipes
- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Hours
- Preparation time: 30 Minutes
- Portions: 26 pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 339.95 (Kcal)
- Carbohydrates 36.27 (g) of which sugars 6.63 (g)
- Proteins 6.12 (g)
- Fat 19.88 (g) of which saturated 4.66 (g)of which unsaturated 14.49 (g)
- Fibers 0.90 (g)
- Sodium 62.98 (mg)
Indicative values for a portion of 95 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5.3 oz potatoes (boiled and mashed)
- 7 1/4 cups all-purpose flour
- 3/4 cup sugar
- to taste vanilla flavor
- to taste lemon zest
- 6 eggs
- 7 oz water (lukewarm)
- 8.8 oz sourdough
- 3 1/2 oz butter (soft)
- as needed seed oil (for frying)
Tools
- 1 Stand Mixer howork
- 1 Frying Pan
Preparation
First, I warmed the water and put the sourdough in it for a bath to activate it, leaving it for 5′
Put flour, sugar, eggs, mashed potatoes, and aromas into the stand mixer bowl. Start kneading by attaching the dough hook at low speed; when the ingredients are mixed, add the water with the sourdough and let it bind well. Finally, add the butter a little at a time and let it knead well; in total, it will take about 15′ of kneading.
The dough could also be made by hand as my mom used to do, but it requires a lot of strength.
When the dough is ready, place it on a lightly floured work surface and form a ball with your hands, which you will put to rise in a bowl covered with plastic wrap. The rising time varies from home to home based on humidity and temperature present and, above all, based on the strength of your sourdough.
For me, it took more than 3 hours of rising for the dough to double in volume; it must be well-risen, otherwise, there’s no point in moving on to the next step.
When the dough was well-risen, I took it again and placed it back on the lightly floured work surface and proceeded to break it into equal pieces, with which I then formed my bombs and donuts on parchment paper. I let them rise again for about an hour and a half always covered with a cloth, then I fried them in plenty of hot oil. Remember, the oil must reach a good temperature for perfect cooking; when they are nice and golden, drain them and place them on absorbent paper to remove excess oil. Finally, when they are still warm, roll them in granulated sugar and enjoy them!!!!!!! You can fill the bombs with whatever you prefer, various creams, jam, etc.
NOTES
I recommend letting them rise the second time on pieces of parchment paper that you will bring directly to the frying pan so as not to deflate them. As soon as the paper touches the hot oil, it automatically detaches, and with the cook’s tongs, very useful for frying, you can easily remove it.
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