Sourdough Cream Filled Doughnuts

Introduction

Embark on a culinary adventure with Sourdough Cream Filled Doughnuts—a delectable treat that combines the tangy complexity of sourdough with the sweet, creamy bliss of a traditional filled doughnut. This fusion creates an irresistible texture and depth of flavor that goes beyond your average pastry. Perfect for those looking to use their sourdough starter in new and exciting ways, these doughnuts are sure to delight both baking enthusiasts and sweet-toothed foodies alike. Let’s dive into what you’ll need to create this mouthwatering masterpiece.

Ingredients:

Stiff Levain:

• 38 g active sourdough starter (white, 100% hydration)
• 38 g water
• 76 g bread flour

Main Dough:

• 390 g bread flour (or 50/50 bread flour/all-purpose)
• 152 g stiff levain
• 100 g eggs (Approx. 2 eggs)
• 128 g whole milk (cold)
• 75 g sugar
• 7 g salt
• 75 g unsalted butter (softened, cubed)

Vanilla Cream Filling:

• 360 g whole milk
• 1 vanilla bean pod (or 1 tsp vanilla extract)
• 60 g sugar
• 23 g corn starch
• 4 egg yolks
• A pinch of salt
• 25 g unsalted butter

Other:

• 2 litres frying oil
• 200 g sugar (for coating)

Directions:

Stiff Levain:

1. Mix sourdough starter, water, and flour in a bowl. Cover, and let it rise in a warm spot (75°F-78°F/24°C-26°C) for 8-10 hours, until tripled in size.

Main Dough:

1. Add the flour, stiff levain, eggs, whole milk, sugar, and salt to the bowl of your stand mixer fitted with a dough hook. Mix until just combined. Cover, and rest/autolyse for 30 minutes.
2. Continue mixing for 5 minutes. Gradually add cubed, softened butter. After all the butter is added, scrape down the sides of your bowl and continue mixing at medium speed for 15-25 minutes. Perform the window-pane test to check if your dough is ready.
3. Transfer the dough to a clean bowl, cover, and proof in a warm spot (75°F-78°F/24°C-26°C) for 6 hours. Perform two gentle folds during proofing, one after 1.5 hours and one after 3 hours.
4. After 6 hours, place the dough in the fridge and cold-proof for 6-8 hours.

Vanilla Pastry Cream:

1. Whisk together egg yolks, sugar, corn starch, and salt in a bowl.
2. Combine the milk and vanilla bean in a medium-sized pot. Heat until tiny bubbles form around the edges.
3. Slowly pour the hot milk over the egg mixture while constantly whisking.
4. Strain everything back into the pot. Heat over medium heat, whisking constantly, until the pastry cream is thick and shiny.
5. Remove from heat and mix in the butter. Transfer to a bowl, cover with plastic wrap touching the surface, and cool to room temperature, then refrigerate.

Shaping And Final Proof:

1. Divide the dough into 15 equal pieces (60g each) and roll into seamless rounds. Place on baking trays lined with floured parchment paper. Cover loosely with plastic wrap.
2. Proof in a warm spot (78°F/26°C) for 10-14 hours or until doubled in size.

Fry The Doughnuts:

1. Heat oil in a Dutch Oven or heavy-bottomed pot to 180°C-185°C/356°F-365°F.
2. Fry the doughnuts for about 2 minutes on each side. Remove and transfer to a cooling rack lined with paper towels. Toss in sugar while still warm.

Assembly:

1. Stir the vanilla pastry cream. Make a hole in the center of each doughnut and fill with cream using a piping bag.

Prep Time: 1 hour | Cook Time: 30 minutes | Proofing Time: 1 day 9 hours 30 minutes | Total Time: 1 day 11 hours

Notes and Tips

Crafting the perfect Sourdough Cream Filled Doughnuts requires a bit of know-how and some baker’s intuition. Here are essential tips to ensure your doughnuts turn out spectacularly, every time:

1. Active Sourdough Starter: The success of sourdough doughnuts hinges on the liveliness of your sourdough starter. Ensure it’s fed and bubbly for the best rise and flavor.
2. Dough Consistency: The dough should be soft but not overly sticky. If it’s too sticky to handle, add a bit more flour, but do so sparingly to avoid dry doughnuts.
3. Patience with Proofing: Sourdough takes longer to rise than dough made with commercial yeast. Give it time, and you’ll be rewarded with fluffy, light doughnuts.
4. Oil Temperature: Maintaining the correct frying temperature is crucial. Too hot, and the doughnuts will brown too quickly without cooking through. Too cool, and they’ll absorb excess oil, becoming greasy.
5. Frying in Batches: Avoid overcrowding the pan when frying. Overcrowding can lower the oil’s temperature and lead to unevenly cooked doughnuts.
6. Cream Filling: For the creamiest filling, ensure the heavy cream is very cold before whipping. This helps achieve the desired stiffness for a luscious, pipeable cream.
7. Filling the Doughnuts: Be gentle when filling the doughnuts to avoid tearing. If you don’t have a nozzle, you can cut a small hole in the side of the doughnut and spoon the filling in.

Nutritional Information & Health Benefits

While Sourdough Cream Filled Doughnuts are undeniably a treat meant for occasional indulgence rather than everyday consumption, understanding their nutritional aspects can help you enjoy them as part of a balanced lifestyle. Let’s break down the nutritional components and uncover any potential health benefits of these delightful pastries.

Nutritional Breakdown

A single Sourdough Cream Filled Doughnut can vary in its nutritional content based on size, ingredients, and filling amount, but generally, it might include:

• Calories: Ranging from 250 to 400 calories per doughnut, largely influenced by the size and the richness of the cream filling.
• Fats: Between 10 to 20 grams, with a mix of saturated from the cream and unsaturated fats from the oils.
• Carbohydrates: Approximately 30 to 50 grams, primarily from the flour and sugars in the dough and filling.
• Proteins: Around 5 to 8 grams, contributed by the milk, flour, and eggs.
• Fiber: Minimal, as refined flour is typically low in fiber.
• Sugars: Varying levels, depending on the amount of added sugar in the dough and the cream filling.

Health Benefits

• Sourdough Fermentation: The sourdough starter undergoes a fermentation process that can make these doughnuts easier to digest compared to those made with regular yeast. Fermentation may also slightly lower the dough’s phytic acid content, potentially improving mineral absorption.
• Dairy: The milk and cream contribute calcium and proteins, essential for bone health and muscle function.

Mindful Enjoyment

While Sourdough Cream Filled Doughnuts offer a unique taste experience, they’re best enjoyed mindfully within the context of an overall balanced diet. Here are a few tips for incorporating them healthfully:

• Portion Control: Savoring one doughnut as part of a balanced meal or as an occasional treat can satisfy cravings without overindulgence.
• Balance: If you’re planning on enjoying a doughnut, consider balancing your intake throughout the day with nutrient-rich foods like fruits, vegetables, lean proteins, and whole grains.
• Homemade Advantage: Making doughnuts at home allows you to control the quality of ingredients, such as reducing sugar or incorporating whole grain flours for a slightly healthier twist.

FAQs

Creating Sourdough Cream Filled Doughnuts can bring up a variety of questions, especially for those new to working with sourdough or frying doughnuts. Here are answers to some frequently asked questions to help you navigate the process and achieve delicious results.

Can I use my sourdough discard for these doughnuts?

Yes, sourdough discard can be used in this recipe. It’s a great way to reduce waste and add the unique sourdough flavor to your doughnuts. Just make sure your discard is not too old or overly acidic, as this might affect the final taste.

How do I know when the oil is at the right temperature for frying?

The ideal oil temperature for frying doughnuts is between 350°F to 375°F (175°C to 190°C). You can use a kitchen thermometer to check. If you don’t have one, a small piece of dough dropped into the oil should bubble and rise to the surface but not brown too quickly. If it browns immediately, the oil is too hot; if it doesn’t bubble, the oil is too cool.

Can I fill these doughnuts with something other than cream?

Absolutely! While cream is a classic and delicious filling, feel free to get creative. Jam, chocolate ganache, or even lemon curd can make excellent fillings. Just follow the same filling method using a piping bag.

What’s the best way to store leftover doughnuts?

Sourdough Cream Filled Doughnuts are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to two days. Before serving, let them come to room temperature or gently warm them in the microwave for a few seconds.

My doughnuts absorbed too much oil. What did I do wrong?

If your doughnuts are oily, it might be due to the oil temperature being too low, which allows the doughnuts to absorb oil before the crust forms. It could also be that the doughnuts were left in the oil for too long. Ensure your oil is at the right temperature and fry the doughnuts for just enough time until golden brown.

Can I make the dough ahead of time?

Yes, you can prepare the dough ahead of time. After the initial rise, you can refrigerate the dough overnight. The cold environment slows down the fermentation process, developing flavors without overproofing. Allow the dough to come back to room temperature and proceed with shaping and frying as directed.

Helpful Reviews

Drawing inspiration and guidance from those who have already navigated the journey of making Sourdough Cream Filled Doughnuts can provide invaluable insights. Below are some helpful reviews from individuals who have perfected their versions of this delightful treat, sharing their experiences, successes, and tips.

A Perfect Rise

“After experimenting with different fermentation times, I found that letting the dough rise overnight in the fridge gave the best texture and flavor. It’s a bit of a waiting game, but absolutely worth it for that perfect sourdough tang and fluffy texture.” – Alexandra M.

Cream Filling Delight

“I decided to infuse my cream filling with a bit of orange zest and it was a game-changer. The citrus note elevated the overall taste and complemented the sourdough beautifully. Highly recommend playing around with flavored fillings!” – Jordan T.

Frying Mastery

“My first couple of attempts at frying ended up a bit too dark for my liking. I realized I wasn’t regulating the oil temperature consistently. Investing in a good kitchen thermometer made all the difference. Now, my doughnuts come out golden and perfectly cooked every time.” – Chris P.

Decoration Ideas

“For a special touch, I like to add a little decoration to my doughnuts after filling them. A drizzle of simple icing or even a dusting of powdered sugar makes them look as good as they taste. For special occasions, edible glitter or gold leaf can add a wow factor.” – Melanie K.

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