4 ounces (3/4 cup + 2 tablespoons) all-purpose flour
4 ounces (1/2 cup) water
Weigh the flour and water and then combine them in a container. Stir vigorously until combined into a smooth batter which will look like a sticky, thick dough. Scrape down the sides and loosely cover the container with aplastic wrap or with a clean kitchen towel secured with a rubber band
Place the container somewhere with a consistent room temperature of 70°F to 75°F (the top of the refrigerator is good) and let it sit for 24 hours. Repeat this step for 5 days.
Doughnut Recipe: yields 6 – 9
- 1/2 cup sourdough starter
- 2 energy egg replacements
- 1/3 cup almond milk
- 1/2 cup sugar
- 2 cups all-purpose flour, plus a little extra for kneading/rolling
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cardamom
- 1/2 teaspoon vanilla extract
Oil for frying: fill pan or large sauce pan half way, before frying heat oil to 370 – 375 ◦F.
Vanilla bean sugar for coating: 1 1/2 cups sugar + 1/2 teaspoon of vanilla bean powder- or sub cinnamon.
Mix the egg replacement as instructed, then set aside 3 teaspoons of replacement powder plus 1/4 cup water
Measure out the almond milk, then place it in a glass and add vanilla extract
Measure the sourdough starter
Measure out then place into a large bowl. Mix flour, sugar, baking soda, baking powder, salt, and cardamom, then whisk them together.
Add wet ingredients to the dry ingredients and mix them with a wooden spoon, spatula or your hands to form dough. Please note, it will be sticky. On a floured surface, knead the dough until it is smooth and slightly tacky.
Using a rolling pin, roll out the dough on a floured surface until it is about 1/2 inch thick. Use h a doughnut cutter of any fashion (a wide mouth jar lid works perfectly). To create the center hole, just punch through the center with your thumb. For doughnut holes, cut small squares with a pastry cutter or knife.
When the oil is hot enough, add your doughnuts to the pan. Try to get as close to the pan as possible and slowly add your doughnuts to avoid splashing any hot oil. The doughnuts may sink to the bottom of the pan and then rise. Fry the doughnuts for a few minutes on each side until golden brown. Place the doughnuts on a rack to drain. While hot, coat with a powdered sugar or cinnamon sugar.
Enjoy while warm!
Side Note: I like to fill the doughnut holes with homemade jams or preserves. Either way, they are good!
Dawn Konofaos of Alevri + Blooms