This recipe for peanut butter sourdough doughnuts has been kindly shared by Poz (@doeshebakedough) check out his Instagram page for plenty more baking inspiration.
Although these take a little bit longer to make than regular doughnuts, we can testify that they're definitely worth the wait. You can make these with any nut butter of your choice, just make sure you use a smooth rather than a crunchy if you want a deliciously creamy filling.
For this recipe you'll need:
- An active sourdough starter
- A stand mixer (or a little elbow grease if you fancy doing it by hand)
- Lots of time! (make sure to read through the full recipe to get a sense of the timings)
• 100g strong white bread flour
• 70g water
• 20g caster sugar
• 10g active sourdough starter
• 420g strong white bread flour
• 175g whole eggs (beaten)
• 110g water
• 125g caster sugar
• 10g sea salt
• 75g unsalted butter
• 500g caster sugar
• 1 tbsp smooth Pip & Nut nut butter
• 1/4 cup heavy whipping cream
• 1 tbsp icing sugar
• 1/2 tsp vanilla extract
To make the dough:
- Mix all the starter ingredients together and leave in a warm place covered overnight to allow it to bubble up and grow in volume.
- The next morning - check the starter has grown and looks good to go (it should be bubbly).
- Now for the dough - mix together the bread flour, 180g of the starter, the eggs and 90g of the water in a stand mixer. Low speed for 5 minutes then onto medium for 5.
- Scrape the sides, cover this and leave for 30 minutes.
- Add the sugar and salt into the dough and mix for another 5 on low then 5 on medium.
- With the stand mixer on a low speed, start adding the cubes of butter - one by one. Make sure each is fully incorporated before adding the next. It will take a while, but it's definitely worth it.
- Add the remainder of the water and then mix for another 10 minutes.
- Now it's time for the window pane test. To test if your dough is ready, slightly oil your hands, pull a small amount of dough up and gradually stretch it between your fingers. The aim is to create a super thin film of dough, the ‘window pane’. If it tears easily, back to a bit more mixing/ kneading. If you get a semi transparent film of dough, you are ready.
- Cover this and leave in a warm place for 2 hours - over the course of the 2 hours perform a few stretch and folds every 30 minutes, then leave to prove for 7-10 hours.
- After this period, transfer overnight into the fridge.
- After its overnight prove, take out the dough and cut into 65g lumps. Roll these into small dough balls and place onto baking paper with a sprinkling of rice flour (to stop them from sticking).
To make the doughnuts:
- Time to fry - take a thick bottomed sauce pan and heat sunflower oil (or veg oil) to 170 degrees C.
- With a slotted spoon carefully lower the dough balls into the oil - cook 4 at a time and turn them every minute or so, so that they turn an even golden brown.
- Pull them out after 7-8 minutes, or until they reach an internal temp of 98 degrees C.
- Rest them on some kitchen paper for a minute
- Then put into a large mixing bowl containing the caster sugar. Toss until fully coated and set aside on a wire rack to cool.
To make the filling:
- Add the cream into a stand mixer and beat until thickened. Add the sugar, vanilla and Pip & Nut nut butter in and mix to incorporate. Make sure you don't over mix or you will start to form butter, and the mixture will split.
- Put the filling into a piping bag with a small nozzle.
- Take a small sharp knife and make a hole and wiggle it around to form a small cavity (keep the entrance hole as small as possible)
- Pipe in the filling until no more fits
- Clean it up and re-sprinkle the sugar on