Brioche-Style Sourdough Raised Doughnuts
These brioche-style sourdough raised doughnuts are made with an enriched dough, giving them a soft, fluffy interior and a delicate, bakery-style crumb.
Ingredients
Stiff Sourdough Starter
- 30 g starter
- 60 g all-purpose flour
- 30 g water
Dough
- 500 g strong all-purpose flour with around 11% protein, or bread flour
- 50 g granulated sugar
- 2 large eggs
- 200 g milk
- All the stiff starter
- 8 g salt
- 85 g unsalted butter softened to room temperature, cut into cubes
Frying and Coating
- Neutral oil such as canola, sunflower, or rice bran, enough to fill a pot to 5–6 cm (2–2½ inches) deep
- 1 cup granulated sugar
- 2 tsp ground cinnamon
Instructions
Make the stiff starter
- Combine the sourdough starter, flour, and water until a firm dough forms. Place it into a lightly oiled jar, cover loosely, and let it rise until domed and active. In cooler weather you can do this overnight the night before. 30 g starter, 60 g all-purpose flour, 30 g water
Mix the dough
- Add the flour, sugar, salt, milk, eggs, and stiff starter to the bowl of a stand mixer fitted with a dough hook. Mix on low speed for 5 minutes until a thick dough forms.n500 g strong all-purpose flour, 50 g granulated sugar, 2 large eggs, 200 g milk, All the stiff starter, 8 g salt
- With the mixer still running on low, add the butter gradually, a little at a time, allowing each addition to incorporate before adding more. 85 g unsalted butter
- Once all the butter is added, mixing on medium speed for 12-15 minutes, until the dough is smooth, elastic, and glossy. The dough should feel soft and slightly tacky but not sticky.
Bulk ferment
- Place the dough into a lightly greased bowl and cover. Let it rise in a warm spot at around 24-26°C (75-79°F) until it has increased in volume by about 30-40%. This usually takes 2-4 hours, depending on temperature. The dough should look slightly puffy and relaxed, not doubled.
- Once the dough has risen, cover it well and refrigerate overnight.
Shape the doughnuts
- The next day, turn the dough out onto a lightly floured bench. Roll it to about 1-1.2 cm (½ inch) thick.
- Cut doughnuts using a doughnut cutter or round cutters. For filled doughnuts, cut rounds without a hole. Place each cut doughnut on its own small square of parchment paper to proof. Gently re-roll scraps once if needed.
Final proof
- Cover the doughnuts lightly and let them proof in a warm spot at 24-26°C (75-79°F) for 3-4 hours, until visibly puffy.
- To test readiness, gently press a floured finger into the dough. If the indentation springs back slowly but does not disappear, they are ready to fry.
Fry the doughnuts
- Heat the oil to 170-175°C (340-350°F). Neutral oil
- When ready to fry, carefully lower the doughnut into the hot oil parchment-side up, then remove and discard the parchment using tongs once it releases. Fry the doughnuts in small batches, without overcrowding, for 1½-2 minutes per side, until evenly golden. Maintain the oil temperature between batches.Doughnut holes will need less time.
- Remove the doughnuts with a slotted spoon and drain briefly on a wire rack.
Coat
- Mix the sugar, cinnamon, and salt in a shallow bowl. Toss the doughnuts in the cinnamon sugar while still warm so the coating sticks well. 1 cup granulated sugar, 2 tsp ground cinnamon
Notes
The doughnuts are best eaten on the day they are made.
Nutrition
Serving: 1doughnutCalories: 244kcalCarbohydrates: 43gProtein: 5gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 36mgSodium: 209mgPotassium: 68mgFiber: 1gSugar: 16gVitamin A: 187IUVitamin C: 0.01mgCalcium: 28mgIron: 2mg
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