Sourdough in raised doughnuts helps create an even more flavorful and fluffy dough with a little less yeast than traditional raised doughnuts. The sourdough starter does take some upkeep, but I think it’s well worth the babysitting for the extra boost to flavor it can provide for any of your baked goods, from breads to waffles to, of course, these doughnuts!
INGREDIENTS
MAKES 8 TO 12 DOUGHNUTS | ACTIVE TIME: 25 MINUTES | READY IN: 4 HOURS
- 2 tablespoons Sourdough Starter (recipe follows)
- 2 to 3 cups (240 to 360 grams) bread flour, divided
- ¼ cup water
- ½ cup whole milk, heated to 110 degrees F
- 2 teaspoons active dry yeast
- 3 egg yolks, at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons superfine sugar
- ½ teaspoon kosher salt
- ¼ cup (½ stick) unsalted butter or vegetable shortening, at room temperature
- Vegetable oil for frying
DIRECTIONS :
• In a medium bowl, combine the sourdough starter, ¼ cup of the flour, and the water. Stir to create a wet paste. Cover the bowl with plastic
wrap and let it rest at room temperature for at least 1 hour (2 hours if the sourdough starter was cold to begin with), or up to 12 hours.
• After the sourdough has rested, in the bowl of a stand mixer fitted with the paddle attachment, combine the milk and yeast on low
speed. Add the sourdough mixture, egg yolks, and vanilla. Mix on low speed until smooth. Turn off the mixer and add 1 cup of the flour, the
sugar, and salt. Mix on low speed for about 30 seconds or until the dough starts to come together. Add the butter and mix on medium
speed until incorporated, about 30 seconds.
• Switch to the dough hook attachment. With the mixer turned off, add more flour, about ¼ cup at a time, and knead the dough on medium
speed between additions, until the dough pulls completely away from the sides of the bowl and is smooth. It will be very soft and moist, but
not so sticky that you can’t roll it out. You may have flour left over.
Cover the bowl with plastic wrap and let it sit in a warm spot until doubled in size, 1 to 2 hours. Gently degas the dough and refrigerate
for at least 1 hour (and up to 12 hours).
