Our team have been working from home and have been very busy playing with their own starters and mother doughs to create some fun recipes for you! One recipe that was highly requested was the ‘Sourdough donuts’. Check out the recipe here, and make sure to tag us in your creations!
|Eggs||1 large egg|
|MAURI Victory Flour||0.500kg|
|Ground Cardamom||1/2 tsp|
METHOD – PART 1
Combine liquid ingredients with starter. Fold in spices and dry ingredients.
Keep folding or mixing for 10-15 minutes. Take out of bowl onto lightly floured surface and knead into smooth ball.
Place in lightly oiled bowl and coat dough with oil. Cover and set aside for 4-5 hours.
During this time, typical sourdough process ie. every hour lift one edge and fold over to middle of dough.
After 4-5 hours cover and refrigerate overnight.
METHOD – PART 2
Next day – while dough is still cold, gently roll dough to ca. 4cm on lightly floured surface.
*Doughnut cutter was used to create the shape.
Place gently on a lightly oiled sheet of baking paper, leaving some space between doughnuts. Brush tops with oil.
Cover with plastic wrap. Let rise for ca. 2 hours.
*Ready when you poke it and it slowly fills back in.
Heat ca. 500 ml oil in a heavy pan to ca. 180C. Cook ca. 2-3 mins either side until golden brown.
Roll in cinnamon sugar to coat and set on cooling rack.