Dairy-free Sourdough Doughnuts

Sourdough Doughnuts

I warn you. After reading this post and looking at the pictures, all you will want to do is to go frying some fermented dough. This is what happened to me after seeing the doughnuts made by Francesca of Creando S’Impara, a blog full of scrumptious leavened goodies. The recipe is in Italian and since I have been so happy with it I take the time to translate it for you guys, including my tips – very few indeed as the recipe was perfect the way it was.

The butter is substituted by olive oil and although there is an egg in the dough these doughnuts are easy to veganize if necessary, scroll down to read my tip about that.

Sourdough Doughnuts

Do you like the flowery shape? I went crazy looking for my fancy doughnut cutters -which I used only once when making my vegan doughnuts, a few months back- and while I was quickly precipitating into an instant depression -the dough was all ready to be cut and fried, and I do fear an overproofed dough- there I find another set of cutters that I actually never used. Needs to be said, sometimes it does come in handy to have a kitchen appliances/utensiles addiction… I was also happy to have managed to use up ALL the dough, frying the little inside of the flowers, and shaping the last leftovers into two more doughnuts. The crumb came out divinely open and the whole thing was extremely light, did not have a “fried-taste” at all. Really hope you will give these a try, cause they are just incredibly satisfying (and easy!).

Sourdough Doughnuts

DAIRY-FREE SOURDOUGH DOUGHNUTS
200 g active wheat sourdough starter feeded at least once
450 g all-purpose wheat flour or, healthier, organic stone-ground wheat (high extraction even better)
70 g caster sugar
1 egg ***for a vegan version use instead 1 tablespoon soy flour combined with 1 tablespoon water
100 g water
1/2 teaspoon sea salt
25 g extra-virgin olive oil emulsified with 50 gr water
frying oil, better to use a good cold-pressed one like canola

For my brown and pink coating (for a different one check here)
200 g bitter-sweet chocolate
50 g confectioner sugar and enough water to make it into icing
few drops red coloring

1. Combine the flour with the starter, sugar and water.
2. When a compact ball has formed add the egg and the salt.
3. When the egg and salt are both incorporated well, add the emulsion of water and oil.
4. Work the dough long at least ten minutes (I went for 20 on medium speed on my stand mixer).
5. Let the dough rise in a warm place until doubles in volume, to me this took 3 hours, but it can take more, especially if instead of a warm spot (lik eyour oven with the light on and a crack open).
6. Transfer the dough on a floured surface and with your hands spread to form a rectangle 1 cm thick, be careful not to press the dough too hard (be gentle!).
7. With the help of two dough cutters, one large and one small, cut the dough into the typical doughnuts shape (I made mine look like flowers) and place of parchment paper. I used all of the dough, including that cut in the center and with the leftovers I rolled out enough dough for a few more doughnuts.
8. Let the dough rise for another hour.
9. Warm up a good amount of oil in a shallow frying pan.
10. With the help of scissors cut the parchment paper around each doughnuts.
11. Fry the pieces of cut dough with their parchment paper, but remove that as soon as you dip it in the oil. Make sure that your oil does not reach the “smoking point”, so you will have a light frying treat, not an unhealthy bomb. Fry on both sides, being careful not to burn either of them.
12. When the doughnuts are cooled off coat them in melted dark chocolate and drizzle with pink icing (if you like the effect) or use your imagination and personal taste to come up with different coatings.

Sourdough Doughnuts

Sourdough Doughnuts

Sourdough Doughnuts

Sourdough Doughnuts

Sourdough Doughnuts

Sourdough Doughnuts

Sourdough Doughnuts

Sourdough Doughnuts

Sourdough Doughnuts

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Barbara Elisi

Hi there! I am the "soul" behind Bread & Companatico. My main interest is the preservation of bread tradition and craft, with an eye to health. I hope you are having a good time reading this blog, and please don't be shy to connect with me through comments or emails and do keep on bread-ing! ๐Ÿ™‚
14 replies
    • Barbara
      Barbara says:

      thank you Korena! you are a real pastry chef to me and you have the clinical eye ๐Ÿ™‚ I agree, these were possibly some of the best sweet leavened breads I have ever tasted/made.

      Reply
  1. narf77
    narf77 says:

    These look incredible, delicious, very pretty and just the ticket to go with a mug of hot tea/cocoa in our wintry, rainy conditions of late. Brunhilda is up for making some and after looking at this wonderful recipe so am I…the only problem is I don’t have a tattoo…hopefully they aren’t compulsory in order to get that scrumptious light tender crumb… ๐Ÿ˜‰

    Reply
    • Barbara
      Barbara says:

      Sue thank you for stopping by! so sweet of you to say that, think it was the second time in my whole life I made doughnuts (I am from Italy, and doughnuts are not exactly traditional there). I saw your website: A M A Z I N G!

      Reply
  2. Karin Anderson
    Karin Anderson says:

    Very pretty. I’ve never seen flower-shaped donuts before. Alas, I cannot get myself to deep frying, I hate the smell and the big amounts of oil to throw out. But I love eating them ๐Ÿ™‚

    Reply
  3. Fabi-Fabipasticcio
    Fabi-Fabipasticcio says:

    the doughnuts are so great! I love the coating. I love the idea of emulsifying oli and water to substitute butter. For frying, if you can find it, try the rice oil: it’s rich in good properties and its smoke point is very high (254ยฐ), which is higher than the smoke point of canola oil.
    Have a nice weekend ๐Ÿ˜€

    Reply

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