Beginner's Handbook for Cheese Makers
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A light and flaky sourdough doughnut, it can be filled with ganache, custard or jam and is the perfect treat for guests.
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Ingredients
- 280 g milk
- 200 g sourdough
- 4 db egg yolk
- 500 g flour
- 80 g vaj
- 100 g icing sugar
- 5 g salt
- 1 db lemon grated peel
Instructions
- In a bowl: measure out 280 g of lukewarm milk, add 4 egg yolks and mix in 200 g of sourdough starter. Then add 100 g icing sugar, 2 packets of vanilla sugar, the grated zest of 1 lemon and sieve over 500 g flour.
- Start kneading, then after a few minutes cover and leave to rest for half an hour.
- After resting, add 80 g butter and 5 g salt.
- Punch down the dough and put it in a greased baking dish for 1 hour.
- Begin folding the dough every hour, the first folding is done with a petal fold, and then rest for 1 hour. These folds are needed to stretch the dough and produce air so that you get a fluffy, soft, airy crust after baking.
- For the second folding, repeat the previous process and leave to rest again for 1 hour.
- Fold the dough one last time and let it rest for 1 hour.
- Roll out the dough to a thickness of about 1 cm and cut out to the desired shape.
- Once they are cut out, cover them with a kitchen towel and leave them to rise in a warm place for about 2 hours.
- Once the doughnuts are cooked, start heating the oil and once the oil is hot, fry the doughnuts for 3-4 minutes per side. As soon as you put the donuts in the oil, put a lid on the pan to keep the steam in. When golden brown, flip the doughnut over and remove the lid on the 2nd side.
- When the doughnuts are golden brown, let them cool a little and then fill them with a meringue bag or serve with jam, icing sugar, whoever you like.
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