240ml warm milk
50g melted butter
1 large egg
230g sourdough starter (fed, 100% hydration)
500g plain flour
115g caster sugar
½ tsp cinnamon
1 tsp salt
Vegetable or sunflower oil, for frying
Cinnamon sugar (for coating) or jam (for filling)
- Combine the wet ingredients in a large mixing bowl.
- Combine the dry ingredients in a separate bowl. Add half of the dry ingredients to the wet ingredients, then start mixing to combine; it should look like a batter at this stage.
- Add the remaining dry ingredients and mix; the dough will start out quite sticky. Knead on medium speed for 15 minutes or until the dough clings to the hook and comes away from the sides of the bowl cleanly.
- Scrape the dough into a lightly floured surface and knead into a smooth ball.
- Place the dough into a lightly oiled bowl. Cover and set the dough aside at room temperature for one hour — this is called fermentation.
- After one hour, you will “fold” the dough: uncover the bowl and lift one edge of the dough over and into the middle of the dough. Repeat with the edges all around the dough until every edge has been folded into the centre. Flip the dough over in the bowl, cover and set aside.
- Every hour for another 2-3 hours, repeat the folding process as described above.
- After this fermentation period, the dough should be lively, elastic and airy. If the dough is still sluggish, give it another hour or two at room temperature.
- Cover and refrigerate overnight.
- Line a baking tray with parchment paper and rub lightly with oil.
- Remove the dough from the fridge. As this is quite a sticky dough, you need to work with it while it is still cold from the fridge. No kneading is required at this stage; simply remove the cold dough from the bowl onto a lightly floured surface. Roll out with a rolling pin to roughly 1/2″ thick.
- Use a medium sized round cutter to cut out the doughnuts; if you want ring doughnuts, use a small cutter to remove the middle.
- Place the doughnuts on the prepared tray, leaving space between each for the dough to rise. Re-roll any scraps of dough and continue cutting until all the dough is used.
- Brush the tops of the doughnuts lightly with oil. Cover them with cling film and set aside to rise. The amount of time needed will vary depending on your dough and your room temperature, but generally it will take about 1-1½ hours.
- When the doughnuts have risen, heat the oil in a pot or deep pan until the temperature reaches 180˚C.
- Gently transfer the doughnuts to the oil; depending on the size of your pan, you may be able to fit about 2-3 doughnuts at a time. Be sure not to crowd the pan. Fry for about 2-3 minutes per side, until golden brown and puffy.
- Use a slotted spoon or tongs to remove the doughnuts from the oil, then place on a clean tea towel or some kitchen paper to absorb any excess oil. Roll immediately in cinnamon sugar to coat the entire doughnut or set aside to be filled.
- These are definitely best eaten warm or within a couple of hours of frying — if they last that long!