When I started baking sourdough, I experimented with my dough to try and get that perfect donut and I was pretty successful as you can see here. The problem was, I had jotted the final recipe down on a napkin or old envelope thinking that I’ll copy it over to something more permanent when I get the chance...
Well, you know what happened.
Life got busy and that precious scrap of paper got thrown out or just zapped to the same place all our missing socks go when they disappear from the dryer!
Four years on and I was struggling to recreate that recipe.
But I did it! It took at least five tries and countless taste tests - which my kids were absolutely thrilled about - but here I am, back with my wonderfully delicious sourdough donut recipe and I am sharing it with you!
Sourdough Sufganiyot aka Donuts
Yields 15 donuts (65g each)
Yield 15 donuts
530g AP flour
200g ripe sourdough starter
85g neutral oil (I prefer avocado oil)
100g sugar (I tested the recipe with sugar in the raw)
2 eggs+1 egg yolk
20g Brandy (optional)
- In a mixer fitted with a dough hook combine all the ingredients and mix for 5-8 minutes on high speed (do not skip this step since you need to work the gluten very well for this dough).
- Transfer the dough from mixer to a bowl, cover and leave to rise*
*At this point you have several rising options to be able to work around your schedule. Please see below for the options.
- Lightly flour your surface place the dough on the floured surface and flour the top, roll out the dough until about ½-inch thick.
- Use a 2-inch round cookie cutter or glass cup, dip it in flour and cut out rounds of the dough. Re-roll the scraps…
- Lay flat on a lined sheet pan, cover loosely with plastic wrap (this will prevent the dough from drying out).
- When you are ready to fry prepare a cooling rack with paper towel underneath next to the frying station.
- Pour oil into a deep wide pot, using a candy thermometer, pre heat the oil to 325-330° F don’t let the oil go above 330° F as this will cause the outside of the donut to cook before the inside is cooked. [I like to use refined coconut oil the refined coconut oil does not give a coconut flavor, if not, I recommend any high heat neutral oil, such as avocado].
- Gently place the donuts in the hot oil. Fry for 1.5-2 minutes until they are golden brown, turn and fry additional 1.5-2 minutes until they are deep golden.
- Carefully remove with a slotted spoon and place on the prepared cooling rack and let it cool.
- Roll in cinnamon sugar or fill it with your favorite filling and sprinkle confection sugar.
This is a good option if you don’t want to be tied down to a specific time for shaping. When you are ready to shape remove from the fridge.
- Leave the dough to rise at room temp for 6-7 hours.
- After 5 hours place in the fridge for 8-15 hours.
- When removing from fridge let it come to room temp 1-2 hours then roll and shape.
- Let it rise for additional 5-6 hours before frying.
You can put up the dough before heading to bed and shape first thing in the morning. Your donuts will be ready to fry by the afternoon
- Leave the dough to rise at room temp for 11-12 hours.
- After 12 hours roll and shape.
- After shaping let it rise additional 7-8 hours.
Strawberry Cheesecake Filling
*I like to use sugar free strawberry jam and if I feel like the cream needs a little sweetener, I’ll add 1-2 tablespoon sugar (this way I can control the amount of sugar added).
1 cup heavy cream
1 cup strawberry jam (I use sugar free)
4 oz cream cheese
- Beat the heavy cream in a mixer until stiff peaks form.
- Add the cream cheese and strawberry jam and mix until well combined.
- Fill a pastry bag fitted with a long sharp tip with the filling.
- Insert the tip into the side of the donut and squeeze until you see the filling at the hole.
- Dust with powdered sugar and serve
Some helpful tools for this recipe.
Round cookie cutter
Piping bag tip for filling
Slotted spoon (spider)