Sourdough baked doughnuts. These true Sourdough Donuts are the best donuts ever! Like no donuts you've ever tasted. Slow fermentation gives these donuts a spectacular flavor & texture.

How to prepare the Best Sourdough Doughnuts from scratch step by step process, Full recipe. Spanish Subtitles Available I A knead to Bake Website. Raised Sourdough Donuts get their rise from natural leavening and are a great way to use your sourdough starter discard! You can have Sourdough baked doughnuts using 9 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Sourdough baked doughnuts

It's 235 ml of milk.
Prepare 1 of egg.
You need 60 g of butter or margarine.
It's 225 g of sourdough starter.
It's 500 g of plain flour.
It's 100 g of granulated sugar.
You need 1 tsp of cinnamon (optional).
Prepare 1 tsp of salt.
It's of Granulated sugar, cinnamon sugar, or icing sugar and sprinkles.

They're easy to make with a low-maintenance dough that comes together. Sourdough donuts made with leftover sourdough discard are an easy and delicious breakfast treat your family won't soon forget! With incredible texture and great sourdough flavor, you will want to. Sourdough Doughnuts - This recipe calls for sourdough starter, so if you're into breadmaking this is the recipe for you.

Sourdough baked doughnuts step by step

Warm milk to 120C..
Add sourdough starter, flour, salt, sugar, cinnamon (if using) to a bowl. Stir in milk, egg, butter using a table knife until thoroughly combined and dough comes together..
Knead dough on a lightly floured surface for 10-15 minutes. Form a ball and pop into a lightly greased bowl. Cover and set aside for 1 hour at room temperature to rise..
Pull corners into the middle of the dough. Turn over, cover and set aside. Repeat each hour several times. Finally, repeat and proof overnight..
In the morning, roll out onto a lightly floured surface to 3cm thick. Cut out using a large circle cutter. Use a small cutter to cut out middle..
Put onto a lined baking tray and brush with oil. Cover with greased foil and set aside for 30 minutes to one hour to rise..
Preheat the oven to 170C. Melt 30g butter and brush over dough. Flick water onto the tray between the doughnuts. When it evaporates it creates steam which helps cook and rise doughnuts further. Cook for 10-15 minutes until golden..
Melt 30g butter. Dip into the melted butter whilst warm and dip mmediately into sugar or cinnamon sugar. Alternatively cool and ice with icing sugar mixed with a few drops of water then add sprinkles. For glazed doughnuts, whilst warm mix together icing sugar and water to create a running consistency and dip in doughnut whilst warm. Set aside on a cooling tray to dry..
If you wish to freeze them, you can do so. Freeze before dipping in butter and sugar or icing and do this once defrosted..

If not, maybe it's time to give it a shot. There's no substitute for the starter in this. — Bon Appetite Yeast doughnuts with sourdough starter instead of yeast. Don't cut and roll scraps - roll and make in to a loaf and bake off. Butter loaf pan and top of loaf. From the sourdough base to the tender, vanilla-infused dough to the cinnamon-sugar topping Just when you thought homemade doughnuts couldn't get any better.