The Softest Sourdough Doughnuts with Strawberry and Apple Pie Cream

mydailysourdoughbread.com

Tricia

note: Note: Baker's percentages are put in brackets if you would like to scale up or down the formula.

subheading: Starter:

90 g white wheat flour (bread flour)

20 g powdered brown sugar

25 g active sourdough starter

40 g water

subheading: Dough:

500 g white wheat flour (bread flour) (100%)

all of the above starter (appr. 175g)

3 eggs (appr. 165 g)

60 g brown sugar (12%)

10 g rum (appr. 1 tbsp) (2%)

10 g salt (2%)

110 g milk or water (22%) - I used milk **

pinch of vanilla

lemon zest of one lemon

120 g softened butter (24%)

note: * NOTE: Please feel free to add more liquid (20 to 50 g) more, if you feel the dough is too stiff and your flour can absorb more liquid. The dough should be soft, not runny but also not too stiff.

oil for frying

sugar for coating

subheading: Filling:

apple pie cream (for this, I first cut apples into small pieces and sauteed them on the butter until soft. I then added cinnamon, vanilla powder, brown sugar and little bit of lemon juice. Next, I blended everything in a blender and let the batter cool down completely in the fridge. When cooled I mixed it into the whipped cream and seasoned to taste with additional cinnamon and vanilla powder. apple pie cream (for this, I first cut apples into small pieces and sauteed them on the butter until soft. I then added cinnamon, vanilla powder, brown sugar and little bit of lemon juice. Next, I blended everything in a blender and let the batter cool down completely in the fridge. When cooled I mixed it into the whipped cream and seasoned to taste with additional cinnamon and vanilla powder.

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