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Sunday, 24 September 2017
Overnight baked sourdough doughnuts (vegan)
overnight sourdough bread recipe, my yeasted doughnut recipe and Gemma's no knead donut recipe. I gave some thought to what was needed for the dough - a bit of sweetness and more buttery richness than usually found in my regular bread dough. The dough seemed quite sticky but rose well and was lovely and soft once baked. However I was most pleased that it was quite easy to shape with only a little flour.
Queen Victoria Market hot jam doughnuts, they are pretty good if you are icing them. These were even ok the second day (with chocolate ganache) though not nearly as good as on the day of baking.
More doughnuts on Green Gourmet Giraffe blog:
Donut Fest, Melbourne, August 2017
Doughnuts - baked and filled (jam or nutella)
Doughnuts - baked and topped with chocolate and coconut bacon (v)
Doughnuts - baked and vegan (cinnamon sugar or glaze) (v)
Nutella doughnuts in Coburg
Overnight baked sourdough doughnuts
An original Green Gourmet Giraffe recipe
Makes about 18 doughnuts plus holes
1 cup ripe sourdough starter
3/4 cup soy milk, warmed
1/4 cup brown sugar
90g or 3 ounce butter, melted and slightly cooled
1 tsp salt
1/4 tsp ground cinnamon
3 cups flour
Mix all ingredients in a large mixing bowl. It will be quite sticky but should come together into a ball. Cover with a tea towel for 30 minutes and then knead about 15 minutes in the bowl with well floured hands. Cover with clingwrap and leave overnight about 8 hours if the weather is good. It should be about double in size.
In the morning, carefully scrape the dough out onto a floured surface. Using floured hands pat down to about 1 cm thickness. Cut out using a doughnut cutter or just cut into rounds or whichever shape you like. Place shapes on baking paper on a tray and leave covered (I used the clingfilm off the mixing bowl) for 1-2 hours until the dough has got a little puffy.
About 15 minutes before dough is ready, preheat oven to 200 C. Cover doughnuts - I use foil but if you have a large dish with a lid that is fine. Bake doughnuts for 20 minutes, remove cover and continue baking for a further 10-15 minutes until a light golden brown colour.
Cool on a wire rack and ice as desired.
NOTES: we did some icing of icing sugar, butter and food dye with sprinkles but my favourite was a chocolate ganache style icing that I made by melting a small handful of chocolate melts with a spoonful of butter and then adding a little milk and icing sugar to get the right consistency. I left a few doughnuts out overnight. The ones with ganache were fine but the icing got a little watery. Some doughnuts went in the freezer once iced but would probably be better to go in the freezer before baking.
On the Stereo: