Sourdough Donuts

Sourdough Donuts

Ingredients

Dough

• 110g active, bubbly starter

• 240g AP flour

• 50g brown sugar

• 1 teaspoon vanilla extract

• 1 egg

• 1/2 teaspoon salt

• 1/4c warm water

• 1/4c warm heavy cream

• 3 tbsp softened butter

• 1c sugar to coat donuts after cooking

• Oil for frying

Filling

• 2c heavy whipping cream

• 2 tbsp white granulated sugar

• 1 teaspoon vanilla

• Optional - strawberry jam

Directions

1. Add flour, starter, salt, brown sugar, egg, warm water, heavy cream and vanilla into your mixing bowl. Mix with a fork until incorporated a bit then fit a dough hook on your mixer and mix for a couple of mins until everything is fully incorporated.

2. Throw in your softened butter and continue mixing until it pulls away from the sides.

3. Once the dough is formed put it in an oiled bowl and cover with plastic wrap to triple in size. This could take 10-16hrs.

4. Once the dough has tripled turn it out onto a floured counter and form into 60g balls. Place the balls on to a floured parchment sheet.

5. Cover again and at this point you can either keep them on the counter for their second proof 3-4 hours OR you can stick them in the fridge until you're ready to cook.

6. If you choose the fridge option you'll want to take them out of the fridge and let them come to room temp and proof on the counter 3-4 hours. Hack - I like to stick them in the oven with the light on to get the fridge chill out of them the first hour and then put them on the counter to continue proofing.

7. They should now be nice and jiggly. Heat up about 2-3 in deep of oil in a pan to approximately 350 degrees.

8. At this point you can mix the filling. Combine the heavy cream, sugar and vanilla in a stand mixer and mix on med high until the cream forms stiff peeks. Scoop the whipped cream into a piping bag or ziplock and stick in the fridge until ready to use.

9. Once the oil is heated go ahead and cut the parchment into squares around each donut.

10. Drop them into the oil one at a time and remove the parchment paper. You'll cook them until brown on each side. You should see a light line in the middle and that indicates that the donut is nicely proofed.

11. Take the donuts out of the oil when finished cooking and lay them on a paper towel to cool.

12. Once cooled roll the donuts in granulated sugar.

13. Stick a knife into the side of the donut to create a well to pipe the cream into. Note: if the donut is still warm wait to fill it or your filling will melt.

14. Fill your donuts with the cream. If you want to add jam just stick some in a piping bag or ziplock and fill in the middle after the cream is added.

15. Enjoy!