I have 3 sourdoughs that I feed regularly but not all of them stay out of my fridge at the same time. The first one is my normal 100% hydration white wheat sourdough (Maya). The second is a rye sourdough at 100% hydration that I built starting from Maya 2-3 years ago and the last one is a stiff sourdough (50% hydration) that I normally use for sweet doughs. Normally only one of them is fed at room temperature and the others lay inside the fridge I feed them once a month. This time I did the opposite, I put Maya to sleep and revived my other 2 at room temperature. This is how I arrived having a jar of discarded sourdough based on a stiff starter and rye. You can understand now that my discarded sourdough is not at 100% hydration so if yours is, keep in mind to add more flour to adjust the hydration of the final dough.
These doughnuts turned out great! No deflation after baking, they kept the shape exactly as they were after baking. No sour taste either even if it came from discarded sourdough! I mentioned in the recipe the ph before baking especially to prove the lack of sourness.
I love them and my kids too. For sure, it will not be the first and the last time I do them with or without glazing.
Ingredients (for 35 mini doughnuts):
- 400g discarded sourdough (mine was straight out of the fridge)
- 4 eggs
- 80g sugar
- 330g flour (you may adjust this quantity in + or - depending on your discarded sourdough hydration)
- 170g butter (soft or even completely melted)
- 1 teaspoon of salt
For decoration (optional):
- 200g milk chocolate
- 100g butter
- sugar pearls for cake decoration
Directions:
- Pour the discarded sourdough into the mixer bowl and add the eggs one by one while mixing after each one to well incorporate. I used a pallet tool to mix this dough, not the dough hook.
- Add the sugar and mix.
- Add the flour in steps. As my discarded sourdough was less than 100% hydration the quantity of flour matched perfectly, but for a 100% hydration discarded sourdough, you may want to increase the quantity of flour added at this step.
- When all four is well incorporated add the soft butter and the salt and mix just until well combined. You should obtain a dough that looks more like batter rather than dough. I measured the ph of the composition, and it was 4.96.
- Cover the mixer bowl with a lid and let it rest in a warm place for 4-5 hours. It should show a visible dough increase. At the end of the rising time, the ph of the doughnut dough lowered to 4.53.
- Heat the doughnut iron and pour one small scoop of dough into the moulds. I use the Tefal snack collection iron with plate no. 11 which has 6 mini-doughnut moulds. Scooping the dough is a bit difficult as the composition is sticky but you can use another spoon or mini-spatula and the task will be easier.
- Bake the doughnuts for 4 minutes and repeat refilling the iron doughnut moulds until you finish up the composition.
- Let them cool on a wire rack or if you cannot resist, taste some.
- The decoration is optional and I usually do not decorate but this time I launched myself into doing it. When the doughnuts are completely cooled, melt the chocolate and butter and mix them with a spatula. Submerge the doughnuts one by one into the warm chocolate mixture and sprinkle immediately the sugar pearls on top. Needless to say that the glaze and the sugar pearls were the number one attraction for my kids although they enjoyed the full doughnut.
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