What a fun challenge this was! This was my first ever attempt at doughnuts, which I’ve been meaning to try, but given that I don’t really have a sweet tooth, I’ve never found quite enough motivation. This challenge was it.
Here’s the formula:
Weight (g) | Final dough | % | |
Levain (77% hydration) | 105 | ||
Water | 105 | 151 | 49% |
Flour | 250 | 309 | 100% |
Unbleached white bread flour | 250 | 283 | 92% |
Whole wheat flour |
| 6 | 2% |
Rye flour |
| 20 | 7% |
Salt | 6 | 6 | 2% |
60 | 60 | 19% | |
Butter | 30 | 30 | |
Honey | 30 | 30 | |
|
| ||
Eggs | 1 |
| |
Vanilla | 2 | tsp | |
Total dough weight | 526 | 526 |
The formula looks a bit odd, because I used some left over rye and whole wheat flour I had mixed a few weeks ago, to do the first levain build. So the flour ended up being 7% rye, and 2% whole wheat.
Even though the hydration in the formula is really low, the egg and the butter and honey and the vanilla add a lot of moisture, so don’t add more water until everything is mixed.
Method:
- 2 stage levain build, refrigerated overnight after the second feed doubled. The second feed, which was all white flour, took about 5 hours double, I think my starter went into food shock, it didn’t seem to like the white flour.
- On mixing day, take the levain out of the fridge stir down and leave to come to room temp. It’ll rise about 25%.
- Mix the butter and honey and melt in the microwave for a few seconds. Add the rest of the wet ingredients and stir well.
- Mix the flour and the salt with the wet ingredients and the levain. I found the dough to be very very sticky. I did a lot of slap and folds for the gluten development, about 10 mins worth until I got a really good window pane.
- Leave to bulk ferment until doubled (about 5 hours) before retarding overnight.
- Next day, remove the dough from the fridge and pat down into a circle about 2cm thick and cut into desired shapes.
Dough after tipping it out of the container
Ready to cut into circles
- Leave to rise for about 90mins or until they start to look puffy.
Ready to fry
- Deep fry.
I don't have a deep fryer so a good old pot had to suffice :)
- Drain the oil on some kitchen paper and then do whatever you like to accessorize doughnuts. I just sprinkled on some cinnamon sugar and left the rest plain.
I was really surprised by the … errr… oil spring? LOL! My fear was that they would end up dense and greasy, but they puffed up really well.
The crumb ended up good, fluffy and moist and not at all greasy. I think it would have been a bit more open if i had let the dough rise for a little longer before frying.
The crust was nice and thin and not too oily.
Not the healthiest breakfast, but it was tasty.
The taste is great, not too sweet for my palate. I’d say, for a person who likes sweet doughnuts either increase the honey or give them some sweeter toppings.
Thanks for the great challenge Pal!
- Ru007's Blog
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I'll take them off your hands.
Damn, they look so good!
Enjoy them Ru.
If I could email a few to you, I would. LOL!
So glad you liked the post :)
Happy baking.
Great job Ru! These look excellent. It's okay to indulge once in a while. At least that's what I tell myself over the holidays after I gain 10 pounds :).
All these need to take them over the top are some dark chocolate glaze and/or filled with some pastry cream or buttercream :0.
Regards,
ian
Beacause I have a massive sweet tooth, a chocolate glaze on top and overfilled with custard is perfect! Are they what they call Boston cream doughnuts? They're one of the best!!!
I remember your fathers day doughnuts, so I was hoping you'd like these :)
That's my story too, and i'm sticking to it!
I like the dark chocolate glaze idea, I think i'll try it, may crush some nuts over the top too... yum.
Thanks for the compliment, much appreciated.
Glad you liked the post Ian :)
Happy baking.
US but could you hold 2 of those for me for later? I'll be there asap to try them. I'll bring some tea and coffee.
Stunning job, just gorgeous!
hester
I always wish I could have a tiny taste of all the great breads I see here.
If only they could figure out how to make planes go at 3 times the speed already!
Glad you liked it :)
Happy baking.
When I look back to your previous blog entries, this one is entirely different. You, being a lean hearth loaf girl; these doughnuts really stand out! I really love the thin crust and the soft delicate crumb, and they even have some whole grains!
I have wanted to try 100% sourdough doughnuts for so long but I'm always hesitant that the slow yeasts in SD may not catch up quickly enough in the oil affecting the spring and the overall crumb texture but my doubts are cleared now because your results speak for themselves.
So, thank you Ru for trying this little challenge. Waita zvako! Salamat!
Salamat aking kaibigan, it was really nice to get out of my comfort zone and do something a bit different with my starter. So far its only made baked bread, it was nice to have a bit of an adventure.
Please don't hesitate to try 100% sourdough doughnuts. I've taken the leap of faith for both of us! I was also scared that they wouldn't expand fast enough, but they puff up really quickly. I think as long as your oil is super hot and you starter is nice and active, it'll be fine.
Happy baking Pal!
to do. The girls are dead set against any fried foods of any kind. Frying is such a pain and what do you do with the old oil? That doesn't mean we won't bake these up tough:-) I'm sure they are just as good baked as they are fried.
Yours turned out fantastic! Perfect for any breakfast or snack. Well done and happy frying RU!
I'm not a fried food person, but this challenge was so worth the exception. And you're right about these being just as good baked, I had left over scraps of dough, and since I didn't want to waste anything, I shaped it into a tiny boule and bake it off (in my oven! LOL!!)... here's the result...
The crumb was super soft and fluffy, almost cake like....
So I guess this is a multi purpose dough! Although, the bottom did get quite burned probably because of the honey in the dough, but like I said, burned bread is just toast. LOL!!
Glad you liked it Dab.
Happy baking
donuts rather than frying them is so much better:-) Now that is a fried donut would always want to be!
The crumb is almost like a ciabatta's despite having a lower hydration and being kneaded very well. Who would have thought that it was made from doughnut dough!
I love doughnuts but very rarely indulge.... have to put this on the ever growing to do list! wouldn't it just be so good if we could taste (and smell) what we see here! your doughnuts are beautiful and like Hester I would love to pop in for a coffee and one of these :). well done - its a great challenge isn't it
Leslie
I know what you mean about the to do list, mine is super long. For every one thing I get done, i seem to add 3 more.
I really enjoyed this challenge, it got me to do something a bit different.
So glad you liked the post, wouldn't it be fun to have a big TFL tea party!
Happy baking!
I have a huge sweet tooth so I would definitely up the sweetness factor with a glaze of some kind. They sure look soft and pillowy, just the way I like them!
Thanks Danni :)
Glad you liked the post.
I was so pleased with how they turned out, this was way way out of my comfort zone.
Hope all is well in your kitchen!
Ru
a weakness of mine, for certain. Ru, these look terrific, thanks for sharing them! I enjoy fried food (in moderation), but have never felt confident in storing the oil for reuse, and don't like the clean up, so very seldom do it myself.
I wouldn't mind trying to bake them, though, then use powdered sugar or a glaze. Mmmm... these no oven goodies are shaping up nicely. Great job, Everyone!
Cathy
a weakness of mine, for certain. Ru, these look terrific, thanks for sharing them! I enjoy fried food (in moderation), but have never felt confident in storing the oil for reuse, and don't like the clean up, so very seldom do it myself.
I wouldn't mind trying to bake them, though, then use powdered sugar or a glaze. Mmmm... these no oven goodies are shaping up nicely. Great job, Everyone!
Cathy
Glad you liked the post.
I'm going to make this dough again and make baked donuts. I baked off the scraps of dough that were left over, after shaping and i turned out pretty good. I posted a pic in response to Dab's comment.
Happy baking!
Ru
You did a great job and my wife would be really tempted not to eat all of them. She likes that kind of fried dough and last time we had them was on our summer holidays. Those were smaller and just perfectly went together with a good cappuccino for a breakfast!
Well done and happy baking Ru!
Joze
I really enjoyed them with a cup of coffee for break fast.
Glad you liked the post :)
Happy baking
... Ru.. your donuts looked amazing and I could so eat a sugar coated one now! Great effort.. I must try this one day!
I appreciate the compliment.
I surprised myself when I decided to make donuts, it's so far out of my comfort zone, but i enjoyed the process :)
Hope you get a chance to give it a try. The dough also bakes really well too.
I am definitely going to try this one. This will also help me fulfill Pal's no oven challenge. I have a deep fryer and have never made doughnuts. This will be fun!
Happy baking! Ski