Doughnuts on sourdough starter
Description
Delicious baked treats for the whole family. Doughnuts are usually made with yeast dough, but if you prefer to avoid commercial yeast, you can make doughnuts using sourdough starter. They turn out just as light, crispy, and aromatic as the classic version. You can shape them into rings or prepare filled doughnuts, for example, with cherries or cottage cheese. These doughnuts are best served with a cup of tea or coffee—they simply melt in your mouth. The baking is done. Serve at the table.
Instructions
- 1
Step 1
1. To prepare the starter culture, mix the starter with room-temperature water and sifted flour, then cover. Let it sit at room temperature for 6–8 hours.
- 2
Step 2
2. Dilute the starter with room temperature water and mix. Pour the diluted starter into the bowl of a mixer, add eggs, sugar, salt, olive oil, and mix.
- 3
Step 3
3. Add the sifted flour and knead for 5-7 minutes at the second speed. Shape the dough into a ball, transfer it to a bowl greased with vegetable oil, and cover with plastic wrap. Let the dough rest at room temperature for 3 hours.
- 4
Step 4
4. Lightly flour the work surface, place the dough on it and divide into 12 portions, shaping each into a ball. Dust the balls with flour, form round donuts with a hole in the center, and cover the dough with plastic wrap.
- 5
Step 5
5. Leave for 30-40 minutes. Pour oil into a pot and wait for it to heat up well. Carefully place the doughnuts one by one and fry for 1 minute on each side.
- 6
Step 6
6. Place the donuts on a plate lined with a paper towel. Dust the slightly cooled donuts with powdered sugar.