Sourdough donuts recipe

How to make your sweet starter (introduced at @thequestforsourdough by Stefan Cappelle):

• 20g starter (mine's at 80% hydro)
• 45g Manitoba flour (I used @mulinomarinobrand)
• 10g sugar
• 20g water

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
• Sweet starter
• Mix together:
  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
  6g salt
  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.

The oil in the frying pan should be 3.5cm high, which you slowly heat to 165-170 °C. Place the donuts seam-side up (the part that was on the cloth faces up), cover the frying pan with a lid and fry for about 3-4 min. Uncover, turn around and fry for another 3-4 min.

If you want your donut to be a little sweeter, you can always sprinkle some sugar on it or add a bit of jam (on the inside).

Want to try and make Anita’s recipe? Don’t forget to tag her using the #sourdough_mania hashtag. Because just like us, she’s really looking forward to seeing your edition of this delicious donut!