YES DONUT LOVERS THAT’S RIGHT! A DONUT BUT SOURDOUGH STYLE. AN AMAZING RECIPE FOR A PLATE OF LARGE DONUTS FILLED WITH A SOUR SOFT MIDDLE AND A LIGHT OUTER CRUNCH – THESE ARE DELICIOUS AND WILL LEAVE YOU WANTING MORE

THE RECIPE WILL MAKE YOU 8 LARGE DONUTS AND ALTHOUGH THEY TAKE A GOOD 12 HOURS OF PREP, THEY ARE SO WORTH IT!

INGREDIENTS
1 EGG
240ML MILK
60G BUTTER
500G STRONG WHITE FLOUR
100G CASTER SUGAR
230G ACTIVE STARTER
1 TEASPOON CINNAMON
PINCH OF SALT
PLUS SUGAR AND ICING SUGAR FOR COATING

RECIPE

FIRSTLY
WARM THE MILK TO A WARM TEMPERATURE – NOT TO HOT, NOT TO COLD!
MELT THE BUTTER TOO

NOW LET’S GO
IN A MIXER ADD EGG, MILK, BUTTER AND ACTIVE STARTER AND START MIXING ON LOW SPEED. WHILE MIXING ADD IN THE SUGAR, CINNAMON, SALT AND HALF OF THE FLOUR. THE MIX SHOULD START TO COME TOGETHER INTO A BATTER

NEXT
ADD THE REMAINING FLOUR AND KEEP MIXING. KNEAD ON A LOW SPEED FOR APPROX 10 MINUTES. THE DOUGH MIGHT BE A BIT STICKY SO FLOUR A WORK SURFACE AND TIP OUT THE DOUGH. KNEAD THE DOUGH WITH YOUR HANDS FOR A FEW MINUTES – IF IT IS REALLY STICKY ADD A BIT MORE FLOUR. YOU WANT IT TO COME TOGETHER INTO A SMOOTH BALL WITH ONLY A TOUCH OF STICKINESS

NOW
LIGHTLY GREASE A BOWL WITH A DROP OF OLIVE OIL AND PLACE THE DOUGH INTO THE BOWL. COVER WITH A TEA TOWEL FOR 1 HOUR

AFTER 1 HOUR
UNCOVER THE DOUGH AND NOW YOU NEED TO PERFORM A STRETCH AND FOLD. LIFT ONE EDGE OF THE DOUGH UP AND OVER INTO THE MIDDLE OF THE BOWL, ROTATE THE BOWL 90 DEGREES AND REPEAT TILL ALL 4 EDGES HAVE BEEN FOLDED. THEN CAREFULLY SCOOP UP THE DOUGH AND TURN IT OVER. COVER WITH A TEA TOWEL FOR 1 HOUR

REPEAT
PERFORM THE STRETCH AND FOLD FOR THE 2ND TIME – LIFT, FOLD AND TURN. COVER FOR ANOTHER HOUR

REPEAT
PERFORM THE STRETCH AND FOLD FOR THE 3ND TIME – LIFT, FOLD AND TURN. NOW COVER THE BOWL TIGHTLY WITH CLING FILM AND POP INTO THE FRIDGE FOR AN OVERNIGHT PROVE!

THE NEXT DAY
REMOVE FROM THE FRIDGE. LIGHTLY FLOUR A WORK SURFACE AND TIP OUT THE DOUGH. ROLL IT OUT SO THAT IT’S APPROX HALF AN INCH THICK. USING ROUNDS CUTTERS, CUT OUT AS MANY DONUTS AS YOU WANT TO MAKE. USE UP ALL OF THE DOUGH. ADD THEM ONTO A LIGHTLY FLOURED SHEET OF BAKING PAPER

NEXT
LIGHTLY BRUSH OLIVE OIL ONTO THE TOPS OF THEM AND THEN COVER WITH CLING FILM FOR A FURTHER PROVE. 1-2 HOURS SHOULD DO IT TILL THEY HAVE PUFFED UP IN SIZE.

NOW TIME TO FRY
USE A DEEP FAT FRYER IF YOU HAVE ONE OR A PAN WITH HOT OIL. HEAT THE OIL AND THEN ONE AT A TIME DROP THE DONUTS INTO THE OIL. COOK FOR A FEW MINUTES EITHER SIDE TILL LIGHTLY GOLDEN BROWN

LACE THEM IN SUGAR
YOU WANT TO DIP THEM IN SUGAR AS SOON AS THEY COME OUT THE PAN. USE EITHER SUGAR ON IT’S OWN OR I PREFER A MIX OF SUGAR AND ICING SUGAR. I COATED MINE IN BOTH AND THEN WAITED FOR THEM TO COOL SLIGHTLY BEFORE INJECTING STRAWBERRY JAM FILLING INTO THE MIDDLE! DELICIOUS!!

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