As promised, here’s my 100% SD donuts/Berliner/krapfen recipe, do keep in mind that these are not very sweet (you can dust them with icing sugar and fill with jam) ?
(introduced at @thequestforsourdough by Stefan Cappelle, do check out their feed and follow them, will write more about it in the next days)
- 20g starter (mine’s at 80% hydro)
- 45g Manitoba flour (I used @mulinomarino brand)
- 10g sugar
- 20g water
When it doubles, add 90g Manitoba flour, 22g sugar, 40g water, leave to proof 2.5X its original size, then use all in the final dough.
- 400g T500 flour
- Sweet starter
- 4 egg yolks (63g)
- 160g milk (150g if you use more rum)
- 20g rum (30g works even better ?)
- 35g sugar
- 1/2 teaspoon ground vanilla
- 6g salt
- 1 finely grated lemon peel
- 30g butter (40g works fine too)
Mix all the ingredients together, except butter, into well-developed dough (about 10 min in my Bosch), then add soft butter and mix until shiny and smooth (about 10 min). It’s not very stiff dough. Chill overnight.
Next day weigh 14 portions (each 65g of dough) and form balls by rolling. Put on a lightly dusted cloth/couche, gently flatten the balls, cover with cling foil and leave to proof until puffy and doubled. This took 7-8 hours at 21-22 °C.
Oil in the frying pan should be 3.5cm high, slowly heat it to 165-170 °C. Place donuts in oil seam-side up (the part that was on the cloth faces up), cover with lid and fry for about 3-4 min. Uncover, turn around and fry for another 3-4 min.
Yours truly fermented,