The path to these sourdough donuts was somewhat circuitious. It started with making an apple upside down cake with the Kidlet a few weeks ago, which resulted in a huge pile of apple peels and cores. I decided to try to use them to make apple jelly. Unfortunately the jelly didn't set. I think my apples were too sweet and low in pectin to set it up properly. The resulting apple syrup was delicious though! We used some of it on waffles but there was still quite a bit left so I figured I'd try out the Cook's Country recipe for apple cider donuts. That recipe calls for apple juice concentrate, but I figured I'd just replace the apple juice concentrate and buttermilk and sugar called for in the recipe with an equivalent mass of apple syrup and give it a try. This worked out just fine, although the apple flavour was extremely subtle. It'd be interesting to try the recipe as written and see if the apple juice concentrate gives a stronger flavour.

Anyway, after all that I had significantly less apple syrup in the fridge, but it did leave me with a Dutch oven full of frying oil. So I figured that while I had the oil out, I might as well do some more donuts. Which is where this recipe comes in.

This is my first attempt at a yeasted donut and I'm pretty happy with how it came out! I think the dough probably needed another 20-30 minutes of proofing and the oil was a bit on the hot side but, overall, I really can't complain. They are light and fluffy and not too sweet. Now that I've done it once, I think I could probably dail in the proofing and oil temperature a bit better next time.

Sourdough Donuts

Slightly adapted from Baking Sense

Ingredients

• 1 c. milk
• 1/4 c. unsalted butter
• 1 large egg
• 225g (100% hydration) fed/active sourdough starter
• 1/2 c. sugar
• 1/2 tsp. green cardamom seeds, ground
• 1 tsp. ground cinnamon
• 1/2 tsp. coarse sea salt
• 3 1/2 c. (~500g) all-purpose flour, divided
• cinnamon sugar, for coating

Directions

1. Combine milk and butter and gently warm until butter has melted.
2. Remove from heat and beat in egg.
3. Whisk in starter, sugar, cardamom, cinnamon, salt, and 2 1/2 c. of the flour.
4. Use a spatula or wooden spoon to stir in the remaining cup of flour.
5. Turn the dough out onto your work surface and knead for 10-20 minutes. You may need to add a little more flour as you work the dough, but err on the side of less rather than more. It shouldn't take more than 1/4 c. or so.
6. Shape the dough into a smooth ball and place it in a covered bowl to rise.
7. Allow to rise at room temperature for 3-6 hours, stretching and turning it¹ every hour.
8. Once the dough seems light and airy, it's ready to be transferred to the fridge. Allow dough to rise in fridge for 12-24 hours.
9. The next day, remove the dough from the fridge and, while it's still cold, roll it out on a lightly floured surface to a thickness of 1.5-2cm.
10. Use a 10cm (4") round cutter to cut out donuts. Use a 4cm (1.5") round cutter to make the holes in the centre.
11. Place donuts at least 5cm (2") apart on a well-oiled baking sheet.
12. Reroll the scraps and cut out more donuts. You should get 11 or 12 donuts (and donut holes) in all.
13. Brush the tops lightly with oil and cover with plastic wrap.
14. Allow to rise at room temperature for 60-90 minutes.
15. Heat oil to 180°C (350°F).
16. Cook donuts a few at a time, ~2 minutes per side.
17. Immediately toss in cinnamon sugar to coat.

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¹ To stretch and turn: Reach down one side of the bowl and grab the dough and stretch it upward folding it over the middle. Turn the bowl 90° and stretch this side up and over the middle as well. Repeat twice more (for four folds total). You may also wish to flip the dough upside down one all four folds have been completed. ^Back