These are true Sourdough Donuts, made without any commercial yeast. A slow fermentation gives these donuts a spectacular flavor and texture. They’re like no donuts you’ve ever tasted.
It’s official, you guys – these are my favorite donuts ever! I mean, who doesn’t love a good donut? What’s your favorite donut style; cake or yeast? Some folks like the cake style donuts and, sure, they’re tasty. But, me? I’m partial to the airy/chewy texture of a good yeast donut.
Making donuts with the natural yeast of a sourdough starter takes them into another stratosphere. Seriously, these donuts are GOOD.
I’ve been mulling over the idea of a sourdough donut for a while now. Being a huge baking geek, I’m always thinking of the possibilities beyond bread-baking for my Beer-Mash Starter. I just knew that sourdough starter would be a great base for a yeast donut–if I could create a well-balanced recipe.
To create this recipe I looked to my Whole Grain Sourdough Waffle recipe and my Rhubarb Fritters. I wanted a donut with a texture somewhere between those two; the open crumb and chewy texture of the waffle, with the sweet, spicy, enriched flavor of the fritter.
Because the starter doesn’t get a boost with commercial yeast, the recipe is a 2 day process. Don’t worry though, the vast majority of time is hands-off. A night in the refrigerator is essential for the flavor and texture of the dough. Also, since this is a fairly sticky dough, it’s much easier to roll and cut while it’s still cold from the refrigerator.
If you don’t have a starter you can either make one or you can buy pre-made starter that’s ready to use. If you have a friend who has an active starter, ask them for a little of it. Do a Google search and you’ll find lots of information about how to make your own starter. Once you have a sourdough starter in your kitchen, as long as you either use it or feed it on a regular basis it can, theoretically, live forever.
So, back to these fabulous donuts. A long kneading time and two-day fermentation allows the dough to retain lots of air without collapsing. You’ll see a great “poof” when you drop the donuts into the fryer. Even though these donuts are really big, they’re light and airy and not at all heavy or greasy (and, seriously, what sane person is going to complain that a donut is too big?). A roll in cinnamon sugar gives these babies a perfectly crunchy bite.
I bake a lot, really way too much for two people to eat. I don’t need to crave sweets since they’re always around. But I have actually caught myself dreamily remembering the crunchy bite and lightly chewy texture of these Sourdough Donuts. I can’t wait to make them again. They’re totally worth the time and effort–and calories. Now, if you’ll excuse me, I need to jump on the elliptical…
Watch this video to see how-to make true Sourdough Donuts:
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