Sourdough starter strawberry filled doughnut
Sourdough starter strawberry filled doughnut - Is the soft tender brioche donut of your dreams! Have I mentioned its also coated in a graham cracker crumb??
Equipment
- candy thermometer
Ingredients
Brioche Dough
- ½ cup pale ale, pilsner beer (114g)
- ½ cup heavy cream (114g)
- 1 cup sourdough starter (226g)
- 4 cups ap flour (480g)
- 2 large eggs
- ½ cup granulated sugar (100g)
- 2 tsp vanilla extract
- 6 tbsp unsalted softened butter (86g)
- 1 tsp salt
Vanilla Simple Glaze
- 1½ cup powdered sugar (188g)
- 1 tsp vanilla extract
- ¼ tsp kosher salt
Coating & Filling
- 2 cups graham cracker crumbs (128g)
- 1 jar strawberry jam (4-8oz)
Instructions
The Day Before (evening)
- Bring the beer and heavy cream to above room temperature, stir in your starter until completely dissolved.
- Add the flour, egg, brown sugar, and vanilla, mix until thoroughly combined. Then add the softened butter and salt.
- Knead for about 5-10 minutes or until the dough is soft and only slightly sticky. If the dough just doesn’t want to come together and it’s overly wet, add a little flour, a tablespoon at a time until it is the right consistency.
- Set the dough in a well-oiled bowl and cover it tightly with plastic wrap. Leave at room temperature overnight -about 12 to 18 hours. The dough will have tripled.
The Day Of (early morning)
- Cut off small golf balls (about 50-60g) and roll tightly by rolling them on the counter with your palm. Add them to your lightly floured and parchment-covered baking sheets, and cover again tightly with plastic wrap. This is the final rise - sit them at room temperature for 4-6 hours.
- Give the balls a poke, if the dimple pops out they need more time to rise. If the dimple stays, then uncover and leave them out to dry a bit. This will make them easier to handle when you fry.
Early Afternoon
- While they are drying up a bit, prepare your deep fryer or pot with ⅓ oil or just enough that the doughnut can float comfortably. The temperature must read 365-375 degrees before you can start frying.
- While the oil heats up, make the simple sugar glaze by whisking the powdered sugar, vanilla, salt, and 2 tablespoons of hot water until smooth. Add more water as needed for a honey-like consistency.
- Now that the oil is 365 degrees: very carefully, lift the dough balls from the baking sheet into the hot oil. If the dough is difficult to handle, then cut the parchment paper around the balls and throw together in the pot. The parchment paper will unstick and float up.
- Fry for a minute on each side, or until golden. Chopsticks are the easiest tool to flip the doughnuts over. Keep adjusting the heat to maintain temperature. Well-risen doughnuts will have a pale band around the middle. This is called the fry line.
- Shake off the excess oil and roll immediately in the glaze and then the graham cracker crumbs. Transfer the crumb coated doughnuts to a wire rack and let the doughnuts cool for 5 minutes.
- Add strawberry jam to a large piping bag with a metal tip and a pea-sized opening (about ½ an inch) Make a small hole in the side of the doughnuts with a chopstick and give it a slight wiggle to make room for the jam.
- Press the metal tip into the opening and pipe about 2 tbsp -until the filling is just about to come out.
- Serve asap, doughnuts are best the day of!