Donuts are one of the best things in life. A very guilty pleasure few can leave untouched. And luckily for us sourdough-loving fans, there is a sourdough twist to this tasty treat. Less sweet than its original form, but most definitely as tasty. Discover Anita Sumer’s Donut Sourdough Recipe below! Tip: also great to make Berliners or Krapfen.
20g Sourdough starter (mine’s at 80% hydro)
45g Manitoba flour (I used @mulinomarinobrand)
When it doubles, add 90g Manitoba flour, 22g sugar, 40g water and leave to proof 2.5X its original size. The end result will be used in the final dough.
For the final dough, you’ll need the following:
400g T500 flour
4 egg yolks (63g)
160g milk (150g if you use more rum)
20g rum (30g works even better)
35g sugar 1/2 teaspoon ground vanilla
1 finely grated lemon peel
30g butter (40g works fine too)
Mix all the ingredients except the butter together until it becomes a well-developed dough (about 10 min). Add soft butter afterwards and continue mixing until you get a shiny and smooth dough (about 10 min). Do note that it won’t be a very stiff dough. Let it chill overnight.
The following day you have to weigh 14 portions (each 65g of dough) and form balls by rolling. Put on a lightly dusted cloth/couche and gently flatten the balls. Then you cover them with cling foil and leave them to proof until they are puffy and doubled. This takes about 7-8 hours at 21-22 °C. When these are ready, you’re set to start frying.