Sourdough Donuts~No Proofing, No Kneading~Use Up Discard
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- Опубликовано: 26 авг 2024
- Use up your unfed sourdough discard in this old fashioned sourdough donut recipe. Soft and buttery in the middle with a slightly crispy exterior. Then they’re doused in loads of cinnamon sugar for that old fashioned bakeshop taste!
Get the printable recipe here: icookandpaint....
INGREDIENTS
2 cups all purpose flour
2 1/4 teaspoons baking powder
1/4 cup sugar
1/2 teaspoon salt
1/8 teaspoon nutmeg (optional)
3 tablespoons butter
3 tablespoons shortening
1/2 cup unfed sourdough starter (discard)
1/2 cup milk
INSTRUCTIONS
In a bowl combine flour, baking powder, sugar, salt and nutmeg. Cut in butter and shortening with a pastry blender until mixture is short and fine crumbed. Add sourdough starter and milk; mix to form a soft dough. Knead 5-6 times. On a lightly floured surface, pat or roll out dough to 1/4 inch thickness. Cut out donut shapes With a 3 inch cutter, re-rolling scraps. Cut out donut holes or poke a hole in the centre of each donut with a finger dipped in flour. Heat deep fryer to 350F/180C. Fry donuts 3-5 minutes on each side until golden brown. Drain on paper towels. While still hot, generously roll each donut in a mixture of 1/2 cup sugar and 2 teaspoons cinnamon. Yield 12-13 donuts.
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My husband has been trying to have me make donuts for him for 25 years but since I started the sourdough this month I've been looking for new recipes and came across yours for discard doughnuts and it turned out so moist and tasty! thank you thank you and my husband thanks you!
I am so happy! My pleasure sharing :)
I want to thank you from the bottom of my donut loving heart for this fantastic recipe!! Made half a recipe this morning and, even though my oil was a bit too hot, they still turned out perfect!!
So glad you enjoyed them, thank you for the very nice comment! :)
I've always wanted to make donuts, this was as easy as you made it look and it taste fantastic!
I’m so happy to hear that, thank you! :)
These turned out SO good! ❤
Awesome!
Genius, thank you sooo much! Yummy
So welcome!
Made them, so good!! I used powdered sugar instead of sugar and cinnamon. Thanks for posting.
Thanks!
I love your recipes! I hadn't commented on the others. Thanks for some really really great content and tips!
Thanks so much!
Excellent tip using finger. My hole cutter always disappoints. Your recipe as usual is simply user friendly. Will try this at the weekend. Im so thankfull that NO eggs involved
Enjoy!
I like this' quick simple easy, thank you. I'm going to make some donuts 🍩 😋 now
Thank you, enjoy! :)
These look so good!!!
No need to proof? Would this recipe also good of you opt to bake it instead of frying?
I am curious abot this as well..what about air frying?
Wonderful recipe! How do we do the sourdough starter....? I think I missed this part...
You just add it to the dough with the milk.
I want to make pumpkin Sourdough muffins. I'm wondering how much pumpkin puree to add.
Sounds good…I have not done this but I would probably use 1/2 cup and maybe even reduce a bit of the milk. I hope this helps :)
I definitely want to try these soon! I am curious on how you discard your frying oil tho... I know you can reuse it but even after that how do you go about throwing it out
Hi! Thank you for the question. You can reuse the oil a few tines after making donuts. When it’s time to throw it away, I put it into a container and simply throw it in the garbage. If it’s not more than say, 2 cups, I even scrape it directly into the garbage bag on garbage day. I hope this helps. Enjoy your donuts! 😀
Wow, you make it look easy and so yummy. Question, do you think I can swap out with buttermilk and can I let it ferment for 5-10 hours?
Hi! Thank you for being so patient with this reply. I have let this ferment and it gets more of a bread flavour/texture. I prefer them without fermenting :)
Can I use coconut flour instead of oatz?
I’m sensitive to oatz. 🙂
I have never tried, but not sure there are oats in this?
Hi I work a lot with sourdough Y don’t u stretch n fold n keep it over night
This is more of a cake donut than yeast risen. Starter just gives it a boost :)
gf recipie please