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<desc>folder icon<\/desc><path d=\"M10 4H4c-1.1 0-1.99.9-1.99 2L2 18c0 1.1.9 2 2 2h16c1.1 0 2-.9 2-2V8c0-1.1-.9-2-2-2h-8l-2-2z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-instagram\" viewbox=\"0 0 448 512\"><title>instagram<\/title> <desc>instagram icon<\/desc><path fill=\"currentColor\" d=\"M224.1 141c-63.6 0-114.9 51.3-114.9 114.9s51.3 114.9 114.9 114.9S339 319.5 339 255.9 287.7 141 224.1 141zm0 189.6c-41.1 0-74.7-33.5-74.7-74.7s33.5-74.7 74.7-74.7 74.7 33.5 74.7 74.7-33.6 74.7-74.7 74.7zm146.4-194.3c0 14.9-12 26.8-26.8 26.8-14.9 0-26.8-12-26.8-26.8s12-26.8 26.8-26.8 26.8 12 26.8 26.8zm76.1 27.2c-1.7-35.9-9.9-67.7-36.2-93.9-26.2-26.2-58-34.4-93.9-36.2-37-2.1-147.9-2.1-184.9 0-35.8 1.7-67.6 9.9-93.9 36.1s-34.4 58-36.2 93.9c-2.1 37-2.1 147.9 0 184.9 1.7 35.9 9.9 67.7 36.2 93.9s58 34.4 93.9 36.2c37 2.1 147.9 2.1 184.9 0 35.9-1.7 67.7-9.9 93.9-36.2 26.2-26.2 34.4-58 36.2-93.9 2.1-37 2.1-147.8 0-184.8zM398.8 388c-7.8 19.6-22.9 34.7-42.6 42.6-29.5 11.7-99.5 9-132.1 9s-102.7 2.6-132.1-9c-19.6-7.8-34.7-22.9-42.6-42.6-11.7-29.5-9-99.5-9-132.1s-2.6-102.7 9-132.1c7.8-19.6 22.9-34.7 42.6-42.6 29.5-11.7 99.5-9 132.1-9s102.7-2.6 132.1 9c19.6 7.8 34.7 22.9 42.6 42.6 11.7 29.5 9 99.5 9 132.1s2.7 102.7-9 132.1z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-pinterest\" viewbox=\"0 0 496 512\"><title>pinterest<\/title> <desc>pinterest icon<\/desc><path fill=\"currentColor\" d=\"M496 256c0 137-111 248-248 248-25.6 0-50.2-3.9-73.4-11.1 10.1-16.5 25.2-43.5 30.8-65 3-11.6 15.4-59 15.4-59 8.1 15.4 31.7 28.5 56.8 28.5 74.8 0 128.7-68.8 128.7-154.3 0-81.9-66.9-143.2-152.9-143.2-107 0-163.9 71.8-163.9 150.1 0 36.4 19.4 81.7 50.3 96.1 4.7 2.2 7.2 1.2 8.3-3.3.8-3.4 5-20.3 6.9-28.1.6-2.5.3-4.7-1.7-7.1-10.1-12.5-18.3-35.3-18.3-56.6 0-54.7 41.4-107.6 112-107.6 60.9 0 103.6 41.5 103.6 100.9 0 67.1-33.9 113.6-78 113.6-24.3 0-42.6-20.1-36.7-44.8 7-29.5 20.5-61.3 20.5-82.6 0-19-10.2-34.9-31.4-34.9-24.9 0-44.9 25.7-44.9 60.2 0 22 7.4 36.8 7.4 36.8s-24.5 103.8-29 123.2c-5 21.4-3 51.6-.9 71.2C65.4 450.9 0 361.1 0 256 0 119 111 8 248 8s248 111 248 248z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-facebook\" viewbox=\"0 0 448 512\"><title>facebook<\/title> <desc>facebook icon<\/desc><path fill=\"currentColor\" d=\"M400 32H48A48 48 0 0 0 0 80v352a48 48 0 0 0 48 48h137.25V327.69h-63V256h63v-54.64c0-62.15 37-96.48 93.67-96.48 27.14 0 55.52 4.84 55.52 4.84v61h-31.27c-30.81 0-40.42 19.12-40.42 38.73V256h68.78l-11 71.69h-57.78V480H400a48 48 0 0 0 48-48V80a48 48 0 0 0-48-48z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-print\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>print<\/title> <desc>print icon<\/desc><path d=\"M19 8H5c-1.66 0-3 1.34-3 3v6h4v4h12v-4h4v-6c0-1.66-1.34-3-3-3zm-3 11H8v-5h8v5zm3-7c-.55 0-1-.45-1-1s.45-1 1-1 1 .45 1 1-.45 1-1 1zm-1-9H6v4h12V3z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-squares\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>squares<\/title> <desc>squares icon<\/desc><path d=\"M22 9V7h-2V5c0-1.1-.9-2-2-2H4c-1.1 0-2 .9-2 2v14c0 1.1.9 2 2 2h14c1.1 0 2-.9 2-2v-2h2v-2h-2v-2h2v-2h-2V9h2zm-4 10H4V5h14v14zM6 13h5v4H6zm6-6h4v3h-4zM6 7h5v5H6zm6 4h4v6h-4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-regular\" viewbox=\"0 0 512 512\"><title>heart<\/title> <desc>heart icon<\/desc><path fill=\"currentColor\" d=\"M458.4 64.3C400.6 15.7 311.3 23 256 79.3 200.7 23 111.4 15.6 53.6 64.3-21.6 127.6-10.6 230.8 43 285.5l175.4 178.7c10 10.2 23.4 15.9 37.6 15.9 14.3 0 27.6-5.6 37.6-15.8L469 285.6c53.5-54.7 64.7-157.9-10.6-221.3zm-23.6 187.5L259.4 430.5c-2.4 2.4-4.4 2.4-6.8 0L77.2 251.8c-36.5-37.2-43.9-107.6 7.3-150.7 38.9-32.7 98.9-27.8 136.5 10.5l35 35.7 35-35.7c37.8-38.5 97.8-43.2 136.5-10.6 51.1 43.1 43.5 113.9 7.3 150.8z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-solid\" viewbox=\"0 0 512 512\"><title>heart solid<\/title> <desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/symbol><\/defs><\/svg>\t<\/p>\n<div class=\"tasty-recipes-image\">\n\t\t<img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"405\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/01\/blog-images-19-2-768x432.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"Sourdough doughnuts with strawberry and apple pie cream\" data-pin-nopin=\"true\" style=\"width:100%;height:56.25%;max-width:1920px\" title=\"Sourdough Doughnuts With Strawberry And Apple Pie Cream 143\"\/>\t<\/div>\n<div class=\"tasty-recipes-entry-content\">\n<div class=\"tasty-recipes-ingredients\">\n<div data-tasty-recipes-customization=\"body-color.color\">\n<h4 id=\"starter\">Starter<\/h4>\n<ul>\n<li><span data-amount=\"90\" data-unit=\"g\">90 g<\/span> white wheat flour (bread flour)<\/li>\n<li><span data-amount=\"20\" data-unit=\"g\">20 g<\/span> powdered brown sugar<\/li>\n<li><span data-amount=\"25\" data-unit=\"g\">25 g<\/span> active sourdough starter<\/li>\n<li><span data-amount=\"40\" data-unit=\"g\">40 g<\/span> water<\/li>\n<\/ul>\n<h4 id=\"dough\">Dough<\/h4>\n<ul>\n<li><span data-amount=\"500\" data-unit=\"g\">500 g<\/span> white wheat flour (bread flour, 100%)<\/li>\n<li>all of the above starter (appr. 175g)<\/li>\n<li><span data-amount=\"3\">3<\/span> eggs (appr. 165 g)<\/li>\n<li><span data-amount=\"60\" data-unit=\"g\">60 g<\/span> brown sugar (12%)<\/li>\n<li><span data-amount=\"10\" data-unit=\"g\">10 g<\/span> rum (appr. <span data-amount=\"1\" data-unit=\"tbsp\">1 tbsp<\/span>) (2%)<\/li>\n<li><span data-amount=\"10\" data-unit=\"g\">10 g<\/span> salt (2%)<\/li>\n<li><span data-amount=\"110\" data-unit=\"g\">110 g<\/span> milk or water (22%)<\/li>\n<li data-has-non-numeric-amount=\"\">pinch of vanilla<\/li>\n<li>lemon zest of one lemon<\/li>\n<li><span data-amount=\"120\" data-unit=\"g\">120 g<\/span> softened butter (24%)<\/li>\n<li>oil for frying<\/li>\n<li>sugar for coating<\/li>\n<\/ul>\n<h4>Filling<\/h4>\n<ul>\n<li>strawberry\u00a0 cr\u00e8me l\u00e9g\u00e8re<\/li>\n<li>apple pie cream<\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS-->\t\t\t<\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-instructions\">\n<div data-tasty-recipes-customization=\"body-color.color\">\n<ol>\n<li id=\"instruction-step-1\">In the morning, prepare your sourdough starter. The starter will be stiff, more like a dough. Leave it to ferment until risen, puffed, and active. This may take from 4-12 hours, depending on the temperature and strength of your starter.<\/li>\n<li id=\"instruction-step-2\">In the evening\/late afternoon, mix the dough. First, dissolve your entire starter in 110 g of milk. Add all other ingredients, except for the butter. Mix everything together. If the dough feels dry, don\u2019t be tempted to add too much of additional liquid \u2013 mixing in the butter in the following phase will soften the dough (experiment with the softness of the dough) \u2013 but do add the liquid if the dough is too stiff. Knead the dough for 5-6 minutes and then leave it to rest for 15-20 minutes.<\/li>\n<li id=\"instruction-step-3\">Next, knead in half of the butter quantity. Once completely integrated, add and knead in the other half. Knead the dough for 8-10 minutes (it is advisable to use mixer) until smooth. Shape the dough into ball and place it into clean bowl. Cover with plastic wrap and leave to ferment at the room temperature for 3-4 hours until the volume increases by half of the initial state, then put the bowl into the fridge overnight.<\/li>\n<li id=\"instruction-step-4\">In the morning, take the dough out of the fridge and divide it into 15 pieces, each weighing 70 g. Shape each piece into a ball and place it on slightly floured tray lined with parchement paper. Cover the tray with clingfilm \u2013 this will prevent the dough from drying out. Leave the balls to rise until passing the poking test (appr. doubled in volume) \u2013 make an indent \u2013 if the indent comes back quickly, leave them to ferment a little bit more. Final rise may take 4-7 hours, it\u2019s temperature depending.<\/li>\n<li id=\"instruction-step-5\">When the balls are risen enough, prepare the frying oil. Heat to 175-180\u00b0C\/347-356\u00b0F. If the oil isn\u2019t hot enough, the doughnuts will soak the oil and be greasy. If the oil is too hot,\u00a0 the doughnuts will cook very fast on the outside, but will be unbaked inside, so make sure it\u2019s at the right temperature. It is advisable to sacrifice one doughnut to see how it bakes. Also, keep in mind that at the end of frying the oil becomes hotter.<\/li>\n<li id=\"instruction-step-6\">Fry each doughnut for 2-3 minutes on one side (or until nicely brown) and 2 minutes on another side. When fried, transfer them onto a plate lined with a napkin, so they soak up the excessive fat.<\/li>\n<li id=\"instruction-step-7\">Dust the doughnuts with powdered sugar (or roll them into sugar), then leave them to cool down before filling them.<\/li>\n<li id=\"instruction-step-8\">To fill the doughnuts, make a short incision with the knife, then use a pastry bag to fill them with the filling of your choice.<\/li>\n<\/ol><\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-notes\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n<div class=\"tasty-recipes-notes-body\" data-tasty-recipes-customization=\"body-color.color\">\n<ul>\n<li>The dough for these sourdough doughnuts was mixed in the afternoon, left to rise for 3-4 hours at room temperature to increase the volume, put in the fridge overnight, shaped in the morning, left to rise and fried in the afternoon of that day.\u00a0<\/li>\n<li>Baker\u2019s percentages are put in brackets if you would like to scale up or down the formula.<\/li>\n<li>Please feel free to add more liquid (20-50 g) more, if you feel the dough is too stiff and your flour can absorb more liquid. The dough should be soft, not runny but also not too stiff.<\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-other-details\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n<ul>\n<li class=\"author\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\">Author:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-author-name\">Natasha Krajnc<\/span><\/li>\n<li class=\"prep-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-clock\"\/><\/svg>Prep Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-prep-time\">23 hrs 26 mins<\/span><\/li>\n<li class=\"cook-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-clock\"\/><\/svg>Cook Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cook-time\">6 mins<\/span><\/li>\n<li class=\"category\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-folder\"\/><\/svg>Category:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-category\">dessert<\/span><\/li>\n<\/ul><\/div>\n<\/div>\n<\/div>\n<h2 class=\"wp-block-heading\" id=\"the-softest-sourdough-doughnuts\">The Softest Sourdough Doughnuts<\/h2>\n<p><em>Yields<\/em>: 15 doughnuts<\/p>\n<p>The dough for these sourdough doughnuts was mixed in the afternoon, left to rise for 3-4 hours at room temperature to increase the volume, put in the fridge overnight, shaped in the morning, left to rise and fried in the afternoon of that day.\u00a0<\/p>\n<h2 class=\"wp-block-heading\" id=\"ingredients-for-these-sourdough-doughnuts\">Ingredients for these Sourdough Doughnuts<\/h2>\n<p>Note: Baker\u2019s percentages are put in brackets if you would like to scale up or down the formula.<\/p>\n<h3 class=\"wp-block-heading\" id=\"starter\">Starter<\/h3>\n<ul class=\"wp-block-list\">\n<li>90 g white wheat flour (bread flour)<\/li>\n<li>20 g powdered brown sugar<\/li>\n<li>25 g active sourdough starter<\/li>\n<li>40 g water<\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\" id=\"dough\">Dough<\/h3>\n<ul class=\"wp-block-list\">\n<li>500 g white wheat flour (bread flour) (100%)<\/li>\n<li>all of the above starter (appr. 175g)<\/li>\n<li>3 eggs (appr. 165 g)<\/li>\n<li>60 g brown sugar (12%)<\/li>\n<li>10 g rum (appr. 1 tbsp) (2%)<\/li>\n<li>10 g salt (2%)<\/li>\n<li>110 g milk or water (22%) \u2013 I used milk**<\/li>\n<li>pinch of vanilla<\/li>\n<li>lemon zest of one lemon<\/li>\n<li>120 g softened butter (24%)<\/li>\n<\/ul>\n<p>**Please feel free to add more liquid (20-50 g) more, if you feel the dough is too stiff and your flour can absorb more liquid. The dough should be soft, not runny but also not too stiff.<\/p>\n<ul class=\"wp-block-list\">\n<li>oil for frying<\/li>\n<li>sugar for coating<\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\" id=\"filling\">Filling<\/h3>\n<ul class=\"wp-block-list\">\n<li>strawberry\u00a0 cr\u00e8me l\u00e9g\u00e8re \u2013 I used <a href=\"http:\/\/mylittleexpatkitchen.blogspot.si\/2015\/06\/strawberry-tartlets-with-strawberry.html\" target=\"_blank\" rel=\"noreferrer noopener\">this recipe<\/a><\/li>\n<li>or apple pie cream (for this, I first cut apples into small pieces and sauteed them on the butter until soft. I then added cinnamon, vanilla powder, brown sugar and little bit of lemon juice. Next, I blended everything in a blender and let the batter cool down completely in the fridge. When cooled I mixed it into the whipped cream and seasoned to taste with additional cinnamon and vanilla powder)<\/li>\n<\/ul>\n<h2 class=\"wp-block-heading\" id=\"how-to-bake-sourdough-doughnuts\">How to Bake Sourdough Doughnuts<\/h2>\n<h3 class=\"wp-block-heading\" id=\"sourdough-starter\">Sourdough Starter<\/h3>\n<ul class=\"wp-block-list\">\n<li>In the morning, prepare your sourdough starter. The sourdough starter will be stiff, more like a dough. Leave it to ferment until risen, puffed, and active. This may take from 4-12 hours, depending on the temperature and strength of your starter.<\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\" id=\"dough\">Dough<\/h3>\n<ul class=\"wp-block-list\">\n<li>In the evening\/late afternoon mix the dough. First, dissolve your entire sourdough starter in 110 g of milk. Add all other ingredients, except for the butter. Mix everything together. If the dough feels dry, don\u2019t be tempted to add too much of additional liquid \u2013 mixing in the butter in the following phase will soften the dough (experiment with the softness of the dough) \u2013 but do add the liquid if the dough is too stiff. Knead the dough for 5-6 minutes and then leave it to rest for 15-20 minutes.<\/li>\n<li>Next, knead in half of the butter quantity. Once completely integrated, add and knead in the other half. Knead the donut dough for 8-10 minutes (it is advisable to use mixer) until smooth. Shape the dough into ball and place it into clean bowl. Cover with plastic wrap and leave to ferment at the room temperature for 3-4 hours until the volume increases by half of the initial state, then put the bowl into the fridge overnight.<\/li>\n<li>In the morning, take the dough out of the fridge and divide it into 15 pieces, each weighing 70 g. Shape each piece into a ball and place it on slightly floured tray lined with parchment paper. Cover the tray with clingfilm \u2013 this will prevent the dough from drying out. Leave the balls to rise until passing the poking test (appr. doubled in volume) \u2013 make an indent \u2013 if the indent comes back quickly, leave them to ferment a little bit more. Final rise may take 4-7 hours, it\u2019s temperature depending.<\/li>\n<\/ul>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"525\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-33-720x525.jpeg\" alt=\"Sourdough doughnuts with strawberry and apple pie cream\" class=\"wp-image-5366\" title=\"Sourdough Doughnuts With Strawberry And Apple Pie Cream 144\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-33-720x525.jpeg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-33-420x306.jpeg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-33-768x560.jpeg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-33-840x612.jpeg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-33-1536x1120.jpeg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-33-2048x1493.jpeg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-33-1568x1143.jpeg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-33-150x109.jpeg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-33-380x277.jpeg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><\/figure>\n<\/div>\n<ul class=\"wp-block-list\">\n<li>When the balls are risen enough, prepare the frying oil. Heat to 175-180\u00b0C\/347-356\u00b0F. If the oil isn\u2019t hot enough, the doughnuts will soak the oil and be greasy. If the oil is too hot,\u00a0 the doughnuts will cook very fast on the outside, but will be unbaked inside, so make sure it\u2019s at the right temperature. It is advisable to sacrifice one doughnut to see how it bakes. Also, keep in mind that at the end of frying the oil becomes hotter.<\/li>\n<\/ul>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"525\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-32-720x525.jpeg\" alt=\"Sourdough doughnuts with strawberry and apple pie cream\" class=\"wp-image-5365\" title=\"Sourdough Doughnuts With Strawberry And Apple Pie Cream 145\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-32-720x525.jpeg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-32-420x306.jpeg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-32-768x560.jpeg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-32-840x612.jpeg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-32-1536x1120.jpeg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-32-2048x1493.jpeg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-32-1568x1143.jpeg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-32-150x109.jpeg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-32-380x277.jpeg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><\/figure>\n<\/div>\n<ul class=\"wp-block-list\">\n<li>Fry each doughnut for 2-3 minutes on one side (or until nicely brown) and 2 minutes on another side. When fried, transfer them onto a plate lined with a napkin, so they soak up the excessive fat.<\/li>\n<li>Dust the doughnuts with powdered sugar (or roll them into sugar), then leave them to cool down before filling them.<\/li>\n<li>To fill the doughnuts, make a short incision with the knife, then use a pastry bag to fill them with the filling of your choice.<\/li>\n<\/ul>\n<p>Store sourdough donuts like you would regular doughnuts!<\/p>\n<p>You\u2019ll have to excuse me for not having a crumb photo and trust me that the crumb is super super soft and airy at the same time. The reason for not having a crumb photo is because I gave some doughnuts away to friend and other were eaten before having a chance to bring them in front of camera.<\/p>\n<p><em>UPDATE<\/em>: I made another batch of these delicious doughnuts (with white chocolate cream with grated dark chocolate and orange zest) and I managed to take a photo of the crumb before eating them \ud83d\ude42<\/p>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"525\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-31-720x525.jpeg\" alt=\"Sourdough doughnuts with strawberry and apple pie cream\" class=\"wp-image-5364\" title=\"Sourdough Doughnuts With Strawberry And Apple Pie Cream 146\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-31-720x525.jpeg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-31-420x306.jpeg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-31-768x560.jpeg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-31-840x612.jpeg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-31-1536x1120.jpeg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-31-2048x1493.jpeg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-31-1568x1143.jpeg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-31-150x109.jpeg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-31-380x277.jpeg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><\/figure>\n<\/div>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"478\" height=\"720\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-30-478x720.jpeg\" alt=\"Sourdough doughnuts with strawberry and apple pie cream\" class=\"wp-image-5363\" title=\"Sourdough Doughnuts With Strawberry And Apple Pie Cream 147\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-30-478x720.jpeg 478w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-30-279x420.jpeg 279w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-30-768x1156.jpeg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-30-558x840.jpeg 558w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-30-1020x1536.jpeg 1020w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-30-1360x2048.jpeg 1360w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-30-150x226.jpeg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-30-252x380.jpeg 252w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-30.jpeg 1424w\" sizes=\"auto, (max-width: 478px) 100vw, 478px\"\/><\/figure>\n<\/div>\n<p>Enjoy this sourdough doughnut recipe! What is your favorite doughnut filling? Do you enjoy making homemade donuts?<\/p>\n<p>Here are some more fluffy sourdough recipes<\/p>\n<p>Don\u2019t forget to share the experience if you try this sourdough donuts recipe \u2013 tag me with @yourdailysourdoughbread or let me know \ud83d\ude09<\/p>\n<h2 class=\"wp-block-heading\" id=\"faqs\">FAQs<\/h2>\n<div id=\"rank-math-faq\" class=\"rank-math-block\">\n<div class=\"rank-math-list \">\n<div id=\"faq-question-1678375762687\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">What are sourdough donuts made of?<\/h3>\n<div class=\"rank-math-answer \">\n<p>Sourdough donuts are made from a dough that contains a<strong> sourdough starter<\/strong>, which is a fermented mixture of flour and water that contains natural yeasts and bacteria. In addition to the starter, the dough typically contains <strong>flour, granulated and\/or powdered sugar, eggs, butter or oil, milk or water, and salt<\/strong>.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1678375787710\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">Is sourdough donut the same as regular?<\/h3>\n<div class=\"rank-math-answer \">\n<p>Sourdough donuts are <strong>not the same<\/strong> as regular donuts. The main difference between the two is that sourdough donuts are made with a sourdough starter, which is a fermented mixture of flour and water that contains natural yeasts and bacteria. This gives the dough a distinct tangy flavor and makes it more resilient and elastic. Regular donuts, on the other hand, are made with a standard dough that typically contains yeast, sugar, eggs, and butter or oil. Sourdough donuts can also have a different texture and consistency than regular donuts.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<figure class=\"wp-block-embed aligncenter is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\">\n<p>\n<iframe loading=\"lazy\" title=\"HOW TO MAKE PERFECT, SOFT, FLUFFY AND AIRY RING DOUGHNUTS 5M+ views \ud83d\udd25\" width=\"840\" height=\"473\" src=\"https:\/\/www.youtube.com\/embed\/z21xPKIHCFE?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/p>\n<\/figure><\/div>\n<p><!-- .entry-content --><\/p>\n<p>\t<!-- .entry-footer --><\/p>\n<div class=\"author-bio show-avatars\">\n\t\t<img alt=\"\" src=\"https:\/\/secure.gravatar.com\/avatar\/9e1d7d4b1a6d136bafb67e32cf8abd887c4292a08c2d7b7b18d52cfd9f4b680d?s=85&r=g\" srcset=\"https:\/\/secure.gravatar.com\/avatar\/9e1d7d4b1a6d136bafb67e32cf8abd887c4292a08c2d7b7b18d52cfd9f4b680d?s=170&r=g 2x\" class=\"avatar avatar-85 photo\" height=\"85\" width=\"85\" loading=\"lazy\" decoding=\"async\"\/>\t\t<\/p>\n<div class=\"author-bio-content\">\n<h2 class=\"author-title\">\n\t\t\tBy Natasha Krajnc\t\t\t<\/h2>\n<p><!-- .author-title --><\/p>\n<p class=\"author-description\"> Hi! My name is Natasha and I’m specialized in home sourdough bread baking and currently based in Slovakia – a very small country in Central Europe.
<br \/>\n
<br \/>\nMy bread baking story began in 2011 when I decided to give up commercial yeast. I felt tired all the time (especially after eating bread and other foods made with yeast), I wasn\u2019t motivated to do anything, had trouble concentrating throughout the day, my abdomen was bloated and I was like a trumpet on steroids \u2013 basically, I was quite a wreck. I was a big bread lover (and still am) and having to stop eating bread was quite hard at that time but I felt I was on a right way to give my body a chance to heal itself.<\/p>\n<p><!-- .author-description --><br \/>\n\t\t\t<a class=\"author-link\" href=\"https:\/\/www.mydailysourdoughbread.com\/author\/natasha\/\" rel=\"author\">View all of Natasha Krajnc’s posts.<\/a>\t\t<\/div>\n<p><!-- .author-bio-content -->\n\t<\/div>\n<p><!-- .author-bio --><\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Whether you call them sourdough doughnuts, Berliners, bomboloni, paczki or something different \u2013 wait no more, the recipe awaits \u2013 worth every minute, I promise. Table of Contents Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Starter […]<\/p>\n","protected":false},"author":1,"featured_media":222913,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[1332,1458,27485,8121,16673,903],"dealstore":[],"offerexpiration":[],"class_list":["post-222912","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-apple","tag-cream","tag-doughnuts","tag-pie","tag-sourdough","tag-strawberry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Sourdough Doughnuts with Strawberry and Apple Pie Cream - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=222912\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sourdough Doughnuts with Strawberry and Apple Pie Cream - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Whether you call them sourdough doughnuts, Berliners, bomboloni, paczki or something different \u2013 wait no more, the recipe awaits \u2013 worth every minute, I promise. 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![\"Sourdough](\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-34-478x720.jpeg\" "\\"Sourdough")
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