It’s hard to find a good donut that’s been fermented long enough that our gluten-free family members get to enjoy it. This recipe does the trick. Crispy on the outside, fluffy on the inside and you can fill it, coat it, or just eat it as is. So good, you may want to cut it in half and make a ham sandwich with it. Oh, yes we did! It tasted like a Monte Cristo.
OLD-FASHIONED, LONG-FERMENT SOURDOUGH DONUTS
INGREDIENTS FOR DONUT STARTER
- 100 g Organic bread (strong) flour
- 25 g Powdered sugar
- 50 g Water
- 50 g Active starter
INGREDIENTS FOR DONUT DOUGH
- 225 g Starter (created above)
- 120 g MIlk
- 70 g Brown Sugar
- 15 g Peanut Butter Whiskey (activates gluten)
- 10 g Salt
- 5 g Vanilla Extract
- 3 Eggs
- 120 g Butter (softened, nearly melted)
- 500 g Bread flour
- Create the Starter First - To create the starter mix all four ingredients in a bowl. Shape into a ball. Cover the bowl with plastic wrap. Leave out on the counter until the starter increases by at least 50%. Approximately 6 hours.
- Mixing Dough - In a large mixing bowl add the active donut starter to milk, brown sugar, vodka, salt, vanilla, and eggs. Mix well. add butter and continue mixing. Add flour. Mix until all ingredients are incorporated.
- Knead the dough for 10 minutes and then let rest for 30 minutes. Shape into a large ball and let the dough sit on the countertop in a bowl to ferment. Approximately 4 hours. The dough should increase by at least 50%. Then place the bowl in the refrigerator for 8-10 hours.
- Take the bowl out of the refrigerator. Shape the dough into 16 balls each weighing approximately 75 grams. Place balls onto a parchment-lined tray, then cover with plastic wrap to keep them from drying out. Let them rise on the counter for the final ferment. This will be 6-8 hours. Place back in the refrigerator for 8 -10 hours.
- Once you remove the tray from the refrigerator let it sit at room temperature for 30 minutes before you begin frying the donuts in 350-degree peanut oil.
Filling - Filling them is optional because they are delicious by simply rolling in sugar, cinnamon sugar, powdered sugar, or eating them plain.
But if you want to go the extra mile, dip one side in melted chocolate after filling the donut with vanilla custard.