Introduction

Sourdough cream-filled doughnuts offer a delicious twist on a classic treat. Combining the tangy flavor of sourdough with a rich, creamy filling, these doughnuts are tender and pillowy, thanks to the tangzhong method. Perfect for a special breakfast or dessert, they bring together unique flavors and textures that are hard to resist.

The image shows three round jelly-filled donuts on a white marbled surface. Two whole donuts in the back have a golden-brown color with a light layer of sugar coating on top. In front, a donut is cut in half, showing its soft, fluffy white interior and a thick layer of shiny red jelly oozing from the middle. The jelly contrasts vividly against the pale dough. The donuts have a slightly rough texture on the outside from the sugar. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

15g kosher salt

140g (10 Tablespoons) cold butter, cut into small cubes

Vegetable oil or refined coconut oil for frying (enough to fill a heavy-bottomed pot with 2 inches of oil)

2/3 cup granulated sugar, for rolling

About 1 cup desired filling (jam, vanilla pastry cream, chocolate ganache, etc.)

Instructions

Step 1: Prepare the tangzhong by whisking together the milk and flour in a small saucepan over medium heat. Stir constantly until the mixture thickens to a mashed potato-like consistency. Spread it flat on a plate, cover with plastic wrap touching the surface, and let it cool completely.

Step 2: In a mixer bowl fitted with a dough hook, combine the cooled tangzhong, sourdough starter, eggs, sugar, and flour. Mix on low until just combined. Cover and rest for 30 minutes.

Step 3: Add salt and knead the dough for 10 minutes until it starts to look strong. Incorporate half of the butter cubes, mixing on low until absorbed. Add the remaining butter and knead until the dough is smooth, shiny, and passes the windowpane test.

Step 4: Turn the dough onto a clean surface and shape it into a smooth ball by scooting it in a circular motion. Place it in a large bowl, cover, and let it rise in a warm place until it increases in volume by one-third (about 3-4 hours at 80°F/26°C). Then refrigerate overnight.

Step 5: On day two, prepare two half-sheet pans with six 5-inch parchment squares dusted with flour each. Divide the cold dough into 12 equal pieces. Lightly flour hands, press each piece to degas, and shape into tight balls. Place each ball on a parchment square and cover with plastic wrap.

Step 6: Proof the doughnuts in a warm spot until doubled in size and they pass the poke test, about 3.5 hours at 78°F (longer if cooler).

Step 7: Heat oil in a heavy-bottomed pot to 360°F, maintaining a temperature between 350°F and 370°F. Fry up to four doughnuts at a time, flipping after about 2 minutes when the first side is golden. Remove with a slotted spoon and drain on paper towels.

Step 8: While warm, roll the doughnuts in granulated sugar. Fill a piping bag with your chosen filling. Poke a hole in the side of each doughnut, create space by twisting, and pipe in 1-2 tablespoons of filling. Serve fresh the same day.

Tips & Variations

Use cold, cubed butter to achieve perfect dough consistency and easier incorporation.

Maintain oil temperature carefully to fry doughnuts evenly and prevent greasiness.

Fill doughnuts generously but not excessively to avoid breakage during frying or serving.

Try different fillings like jam, pastry cream, or chocolate ganache to suit your preference.

Use a foldable proofer box, a warm oven with the light on, or a microwave with the door slightly open to keep dough warm for proper rising.

FAQs

What if my dough doesn’t rise properly?

Ensure your sourdough starter is active and bubbly before using. Also, keep the dough in a warm enough environment during bulk fermentation and proofing. If your kitchen is cooler, allow extra time for rising.

Can I make these doughnuts gluten-free or vegan?

You can substitute gluten-free flours and use vegan butter and plant-based milk to accommodate dietary needs. However, adjustments to hydration and texture may be needed to maintain dough integrity.