I have a dear friend that is home sick with high fever for the past few days. She's just starting to recover a bit and I wanted to bring her something sweet and fun and comforting -- so I decided to make donuts.
After playing with Barbara Elsi's sourdough donuts last week, I learned a lot about the texture and donut shaping process. So this time, I was able to keep them closer to their proper shape. Also, I pan fried Barbara's recipe. With this recipe, I deep fried them as traditional donuts.
I took Jenny McCoy's donut course on Craftsy and made the yeasted dough recipes in the course materials with four changes: a) I used Earth Balance buttery sticks instead of butter; b) I used almond milk instead of whole milk; c) I used SAF Gold yeast; and d) I used lilac scented sugar that I made last month when the lilac flowers were in bloom.
The yeasted dough went CRAZY while fermenting. It started just below 1 quart and rose about a quart every 15 minutes - ending at around 4 quarts before I rolled out my dough.
They only needed about 10 minutes to proof before going into the oil. I heated my oil too hot at first so the first few were really dark. But once I got the oil back down to 350F, things went much smoother.
For the Jelly - I had actually made strawberry jam that I had canned earlier in the week, so I just used that jam.
Filling the donuts was interesting. First, I tried using my filling tip without a coupler in the piping bag. That was a mistake. Jelly went everywhere. So, after setting up bag #2, I used a coupler and I tied the back of the bag so the jelly could only go where I wanted it to.
For the toppings - I made four of them:
I cut most of the donuts into squares for jelly donuts but I made 40% of the dough into ring donuts.
I topped some of them in just chocolate; some in chocolate with strawberry glaze drizzled over them, and some with chocolate and chocolate sprinkles.
I have been thinking about Barbara Elsi's Sourdough Donuts for two weeks now. Tonight I had the chance to make them.
Barbara's directions were really strong. I had to get used to shaping this dough, and when I put them in the oil, they puffed up and expanded a lot, which was fun to watch.
The dough really did need a good 15 minutes on the mixer. Then I kneaded by hand a bit before putting it into a bowl to ferment.
I had to constantly adjust the heat. These donuts can go from golden to dark quickly.
I melted some 66% Valhrona cocoa in a double boiler and dipped the finished donuts in the melted chocolate.
These donuts are super light and delicate. They are not too sweet. In fact, they aren't very sweet at all, which makes them easy to eat.
I'll definitely make these again! YUM!
I'm a home cook with a lifelong passion for learning, exploring and experimenting in my kitchen. You can find me at @Debs1 on Twitter and @Debs121212 on Instagram.
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