Steps to Prepare Jamie Oliver Sourdough baked doughnuts

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, sourdough baked doughnuts. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

These true Sourdough Donuts are the best donuts ever! Like no donuts you've ever tasted. Slow fermentation gives these donuts a spectacular flavor & texture. How to prepare the Best Sourdough Doughnuts from scratch step by step process, Full recipe.

Sourdough baked doughnuts is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Sourdough baked doughnuts is something which I have loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can cook sourdough baked doughnuts using 9 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Sourdough baked doughnuts:

1. Prepare 235 ml milk
2. Take 1 egg
3. Get 60 g butter or margarine
4. Take 225 g sourdough starter
5. Take 500 g plain flour
6. Take 100 g granulated sugar
7. Make ready 1 tsp cinnamon (optional)
8. Take 1 tsp salt
9. Prepare Granulated sugar, cinnamon sugar, or icing sugar and sprinkles

They're easy to make with a low-maintenance dough that comes together. We usually eat these only once or twice a year. When it comes to sourdough doughnuts, we prefer them without a filling. We rather cover them with different kinds of glazes, such.

Instructions to make Sourdough baked doughnuts:

1. Warm milk to 120C.
2. Add sourdough starter, flour, salt, sugar, cinnamon (if using) to a bowl. Stir in milk, egg, butter using a table knife until thoroughly combined and dough comes together.
3. Knead dough on a lightly floured surface for 10-15 minutes. Form a ball and pop into a lightly greased bowl. Cover and set aside for 1 hour at room temperature to rise.
4. Pull corners into the middle of the dough. Turn over, cover and set aside. Repeat each hour several times. Finally, repeat and proof overnight.
5. In the morning, roll out onto a lightly floured surface to 3cm thick. Cut out using a large circle cutter. Use a small cutter to cut out middle.
6. Put onto a lined baking tray and brush with oil. Cover with greased foil and set aside for 30 minutes to one hour to rise.
7. Preheat the oven to 170C. Melt 30g butter and brush over dough. Flick water onto the tray between the doughnuts. When it evaporates it creates steam which helps cook and rise doughnuts further. Cook for 10-15 minutes until golden.
8. Melt 30g butter. Dip into the melted butter whilst warm and dip mmediately into sugar or cinnamon sugar. Alternatively cool and ice with icing sugar mixed with a few drops of water then add sprinkles. For glazed doughnuts, whilst warm mix together icing sugar and water to create a running consistency and dip in doughnut whilst warm. Set aside on a cooling tray to dry.
9. If you wish to freeze them, you can do so. Freeze before dipping in butter and sugar or icing and do this once defrosted.

When it comes to sourdough doughnuts, we prefer them without a filling. We rather cover them with different kinds of glazes, such. These Sourdough Doughnuts are very light, fluffy and delicious. Almost every culture has their own interpretation of this sweet bread but no matter what you. — Bon Appetite Yeast doughnuts with sourdough starter instead of yeast. Don't cut and roll scraps - roll and make in to a loaf and bake off.

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