Sourdough Cream Filled Doughnuts Recipe
Sourdough cream-filled doughnuts are a delightful twist on the classic pastry. These treats combine the tangy flavor of sourdough with a rich, creamy filling, creating a delectable dessert that’s hard to resist. One of the secrets to their exceptional texture is the tangzhong method, a technique borrowed from Asian baking that involves cooking a portion of the flour and milk into a roux. This step results in doughnuts that are exceptionally soft and tender, with a pillowy interior that stays fresh longer.
Ingredients Overview
To create these mouthwatering doughnuts, you’ll need a specific set of ingredients. The dough calls for a ripe sourdough starter, granulated sugar, and whole milk for the tangzhong. The tangzhong itself is made by cooking milk and flour together, which is then combined with more flour, eggs, and cold butter. Each component plays a crucial role in achieving the perfect texture and flavor. The butter adds richness, while the sourdough starter provides a unique tang that elevates these doughnuts above their yeasted counterparts.
For frying, vegetable oil or refined coconut oil is used, ensuring a clean and crisp finish. Finally, the toppings and fillings, such as granulated sugar for rolling and a choice of jams, vanilla pastry cream, or chocolate ganache, allow for customization and added sweetness.
Step-by-Step Instructions
Day 1: Preparing the Dough
To start, you’ll prepare the tangzhong mixture by whisking together milk and flour over medium heat until it thickens to a mashed potato-like consistency. This mixture is then spread flat on a plate and covered with plastic wrap to cool completely.
Next, in the bowl of a mixer fitted with a dough hook, combine the cooled tangzhong, ripe starter, eggs, sugar, and flour. Mix on low until just combined. Cover the dough and let it rest for 30 minutes, allowing the flour to hydrate and the gluten to start developing. After resting, add the salt and knead the dough for about 10 minutes. The dough should become strong and elastic. Incorporate the butter in two stages, ensuring each batch is fully absorbed before adding more. The dough should be smooth and shiny, passing the “windowpane” test, where a small piece can be stretched thin without breaking.
Finally, turn the dough onto a clean surface and shape it into a smooth ball. Place it in a large bowl, cover, and let it rise in a warm place until it increases in volume by one-third. This bulk fermentation step is crucial for developing flavor and texture. After rising, refrigerate the dough overnight to slow down the fermentation and develop even more flavor.
Day 2: Shaping and Frying
On the second day, prepare two half-sheet pans with parchment paper squares, dusted with flour. Divide the cold dough into 12 equal pieces, pressing each piece to degas, and shape them into tight balls. Place each ball on a parchment square and cover with plastic wrap. Let the doughnuts proof in a warm place until they double in size and pass the “poke” test, which ensures they are ready for frying.
For frying, heat the oil in a heavy-bottomed pot to 360°F, maintaining the temperature between 350°F and 370°F throughout the process. Fry the doughnuts in batches, flipping them to ensure even cooking until they are deeply golden on both sides. Remove the doughnuts with a slotted spoon and drain on paper towels.
While the doughnuts are still warm, roll them in granulated sugar. Using a piping bag fitted with a large round tip, fill each doughnut with your chosen filling. Serve the doughnuts fresh on the same day for the best texture and flavor.
Recipe Tips
1. Achieve the perfect dough consistency by ensuring your butter is cold and cut into small cubes.
2. Fry doughnuts evenly by not overcrowding the pot and maintaining a consistent oil temperature.
3. Fill doughnuts generously, but not too much to avoid them bursting.
What to Serve with This Recipe
Pair these sourdough cream-filled doughnuts with a variety of beverages. A hot cup of coffee or a glass of cold milk complements their sweetness perfectly. For a more indulgent option, consider serving with hot chocolate or a latte. These doughnuts also pair well with fresh fruit or a simple side of vanilla ice cream for a delightful dessert experience.
Storage and Reheating
Store any leftover doughnuts in an airtight container at room temperature for up to two days. For longer storage, place them in the refrigerator. To reheat, warm the doughnuts in the oven at a low temperature for a few minutes to restore their softness without making them too dry.
Frequently Asked Questions
1. For common issues, such as dough not rising or filling leaking, ensure your starter is active and doughnuts are properly sealed.
2. Substitute ingredients, such as using gluten-free flour or vegan butter and milk, to accommodate dietary preferences.
3. Make the recipe gluten-free or vegan-friendly by choosing appropriate substitutes that maintain the dough’s integrity and flavor.
These homemade sourdough cream-filled doughnuts are a delightful treat that combines the tanginess of sourdough with the richness of a creamy filling. Experiment with different fillings and toppings to create your perfect version. Enjoy the process of making these delectable doughnuts and savor the reward of your effort.
Ingredients:
Dough (makes about 24 donuts)
200g ripe sourdough starter (100% hydration)
50g granulated sugar
240g (1 cup) whole milk, for tangzhong
200g eggs (approximately 4 large eggs)
50g (6 Tablespoons) unbleached all-purpose flour, for tangzhong
500g unbleached all-purpose flour (I use Central Milling Organic Artisan Baker’s Craft Plus)
15g kosher salt
140g (10 Tablespoons) cold butter, cut into small cubes
For Frying
Vegetable oil or refined coconut oil for frying, enough to fill a heavy-bottomed pot with 2 inches of oil (a 32oz bottle of vegetable oil works well in a 6qt Dutch oven)
Toppings & Fillings
2/3 cup granulated sugar, for rolling
About 1 cup desired filling (jam or preserves, vanilla pastry cream, chocolate ganache, etc.)
Instructions:
Day 1
- Prepare Tangzhong Mixture: In a small saucepan, whisk together the milk and flour over medium heat. Stir constantly with a rubber spatula until the mixture thickens to a mashed potato-like consistency. Spread this mixture flat on a dinner plate and cover with plastic wrap, ensuring the wrap touches the surface. Set aside or refrigerate until fully cooled.
- Mix & Knead Dough: In the bowl of a mixer fitted with a dough hook, combine the cooled tangzhong, ripe starter, eggs, sugar, and flour. Mix on low until just combined. Cover the dough and let it rest for 30 minutes. After resting, add the salt and knead for 10 minutes. The dough should start to look strong. Incorporate half of the butter cubes and mix on low until fully absorbed. Add the remaining butter and continue kneading until the dough is smooth, shiny, and passes the “windowpane” test.
- Bulk Ferment & Refrigerate Overnight: Turn the dough onto a clean surface. Using a damp bench scraper, shape it into a smooth ball by scooting it in a circular motion against the counter. Place the dough in a large bowl, cover it, and let it rise in a warm place until it increases in volume by one-third (approximately 3-4 hours at 80°F/26°C). Then, refrigerate overnight.
Day 2
- Shape Dough: Prepare two half-sheet pans with six 5-inch squares of parchment paper each, dusting the parchment with flour. Divide the cold dough into 12 equal pieces (weigh for accuracy if desired). The remaining dough can be used for more donuts or other baking projects. Lightly flour your hands as needed, press each dough piece to degas, and then shape into tight balls by scooting them in a circular motion against the counter. Place each ball on a floured parchment square.
- Proof: Cover the trays with plastic wrap and let them proof in a warm place until doubled in size and they pass the “poke” test (approximately 3.5 hours at 78°F, longer if your kitchen is cooler).
- Fry: Line a cooling rack with a double layer of paper towels and prepare a bowl of sugar for rolling the donuts. Fill a heavy-bottomed pot with oil and heat over medium until it reaches 360°F (using a candy thermometer). Keep the oil temperature between 350°F and 370°F while frying. Fry up to four donuts at a time, flipping them once the first side is deeply golden (about 2 minutes per side). Use the parchment papers to transfer the donuts into the oil, releasing them top-side down. Remove the donuts with a slotted spoon, letting excess oil drip back into the pot, and then place them on the paper towels to drain.
- Roll in Sugar & Fill: Once the donuts are cool enough to handle, roll them in the sugar. Fill a piping bag fitted with a large round tip (or simply cut off the tip) with your desired filling. Poke a hole in the side of each donut with a paring knife, twist to create space, and pipe in 1-2 tablespoons of filling. Repeat for the remaining donuts. Serve the donuts the same day for optimal freshness. (The frying oil can be cooled, strained, and stored for future use.)
Sourdough Cream Filled Doughnuts Recipe
Ingredients
Dough (makes about 24 donuts)
- 200 g ripe sourdough starter 100% hydration
- 50 g granulated sugar
- 240 g 1 cup whole milk, for tangzhong
- 200 g eggs approximately 4 large eggs
- 50 g 6 Tablespoons unbleached all-purpose flour, for tangzhong
- 500 g unbleached all-purpose flour I use Central Milling Organic Artisan Baker’s Craft Plus
- 15 g kosher salt
- 140 g 10 Tablespoons cold butter, cut into small cubes
For Frying
- Vegetable oil or refined coconut oil for frying enough to fill a heavy-bottomed pot with 2 inches of oil (a 32oz bottle of vegetable oil works well in a 6qt Dutch oven)
Toppings & Fillings
- 2/3 cup granulated sugar for rolling
- About 1 cup desired filling jam or preserves, vanilla pastry cream, chocolate ganache, etc.
Instructions
Day 1
- Prepare Tangzhong Mixture: In a small saucepan, whisk together the milk and flour over medium heat. Stir constantly with a rubber spatula until the mixture thickens to a mashed potato-like consistency. Spread this mixture flat on a dinner plate and cover with plastic wrap, ensuring the wrap touches the surface. Set aside or refrigerate until fully cooled.
- Mix & Knead Dough: In the bowl of a mixer fitted with a dough hook, combine the cooled tangzhong, ripe starter, eggs, sugar, and flour. Mix on low until just combined. Cover the dough and let it rest for 30 minutes. After resting, add the salt and knead for 10 minutes. The dough should start to look strong. Incorporate half of the butter cubes and mix on low until fully absorbed. Add the remaining butter and continue kneading until the dough is smooth, shiny, and passes the “windowpane” test.
- Bulk Ferment & Refrigerate Overnight: Turn the dough onto a clean surface. Using a damp bench scraper, shape it into a smooth ball by scooting it in a circular motion against the counter. Place the dough in a large bowl, cover it, and let it rise in a warm place until it increases in volume by one-third (approximately 3-4 hours at 80°F/26°C). Then, refrigerate overnight.
Day 2
- Shape Dough: Prepare two half-sheet pans with six 5-inch squares of parchment paper each, dusting the parchment with flour. Divide the cold dough into 12 equal pieces (weigh for accuracy if desired). The remaining dough can be used for more donuts or other baking projects. Lightly flour your hands as needed, press each dough piece to degas, and then shape into tight balls by scooting them in a circular motion against the counter. Place each ball on a floured parchment square.
- Proof: Cover the trays with plastic wrap and let them proof in a warm place until doubled in size and they pass the “poke” test (approximately 3.5 hours at 78°F, longer if your kitchen is cooler).
- Fry: Line a cooling rack with a double layer of paper towels and prepare a bowl of sugar for rolling the donuts. Fill a heavy-bottomed pot with oil and heat over medium until it reaches 360°F (using a candy thermometer). Keep the oil temperature between 350°F and 370°F while frying. Fry up to four donuts at a time, flipping them once the first side is deeply golden (about 2 minutes per side). Use the parchment papers to transfer the donuts into the oil, releasing them top-side down. Remove the donuts with a slotted spoon, letting excess oil drip back into the pot, and then place them on the paper towels to drain.
- Roll in Sugar & Fill: Once the donuts are cool enough to handle, roll them in the sugar. Fill a piping bag fitted with a large round tip (or simply cut off the tip) with your desired filling. Poke a hole in the side of each donut with a paring knife, twist to create space, and pipe in 1-2 tablespoons of filling. Repeat for the remaining donuts. Serve the donuts the same day for optimal freshness. (The frying oil can be cooled, strained, and stored for future use.)
