Description

Sourdough cream-filled doughnuts combine the tangy flavor of sourdough with a rich, creamy filling, featuring a tangzhong method for a pillowy soft, tender texture. These deep-fried treats are rolled in sugar and filled with jam, vanilla pastry cream, or chocolate ganache, making an irresistible dessert or indulgent breakfast.

Ingredients

Scale

Dough

200g ripe sourdough starter (100% hydration)
50g granulated sugar
240g (1 cup) whole milk, for tangzhong
50g (6 Tablespoons) unbleached all-purpose flour, for tangzhong
200g eggs (approximately 4 large eggs)
500g unbleached all-purpose flour (e.g., Central Milling Organic Artisan Baker’s Craft Plus)
15g kosher salt
140g (10 Tablespoons) cold butter, cut into small cubes

For Frying

Vegetable oil or refined coconut oil for frying, enough to fill a heavy-bottomed pot with 2 inches of oil (about 32 oz oil for a 6-quart Dutch oven)

Toppings & Fillings

2/3 cup granulated sugar, for rolling
About 1 cup desired filling (jam or preserves, vanilla pastry cream, chocolate ganache, etc.)

Instructions

Prepare Tangzhong Mixture: In a small saucepan, whisk together the milk and flour over medium heat, stirring 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 cool completely.
Mix & Knead Dough: In a mixer bowl with a dough hook, combine cooled tangzhong, sourdough starter, eggs, sugar, and flour; mix on low until just combined. Cover and rest 30 minutes. Add salt and knead 10 minutes until dough strengthens. Incorporate half the butter cubes, mixing until absorbed, then add remaining butter and knead until smooth, shiny, and passing the windowpane test.
Bulk Ferment & Refrigerate Overnight: Shape dough into a smooth ball using a damp bench scraper. Place in a covered bowl and let rise in a warm place (80°F/26°C) until increased by one-third, about 3-4 hours. Refrigerate overnight to develop flavor.
Shape Dough: Prepare two half-sheet pans with floured parchment squares. Divide cold dough into 12 equal pieces. Degas and shape each into tight balls. Place each on a floured parchment square.
Proof Doughnuts: Cover pans with plastic wrap and proof in a warm place (78°F) until doubled in size and passing the poke test, approximately 3.5 hours or longer if cooler.
Fry Doughnuts: Heat oil in a heavy-bottomed pot to 360°F, maintaining between 350°F and 370°F. Fry up to four doughnuts at a time for about 2 minutes per side, flipping once golden. Use parchment papers to transfer doughnuts into oil top-side down. Remove with slotted spoon and drain on paper towels.
Roll in Sugar & Fill: When cool enough to handle, roll doughnuts in granulated sugar. Using a piping bag with a large round tip, poke a hole in each doughnut’s side and pipe 1-2 tablespoons of desired filling inside. Serve fresh same day for best texture and flavor.

Notes

For safe deep frying, keep oil temperature consistent and do not overcrowd the pot.
To maintain ideal proofing temperature, use a proofer box, oven with the light on, or microwave with door ajar and use an ambient thermometer.
Both salted and unsalted butter work for this recipe.
Leftover dough can be used for cinnamon rolls, brioche loaves, or buns, or refrigerated for use within a couple of days.
Store leftover doughnuts in an airtight container at room temperature up to 2 days or refrigerate for longer storage. Reheat gently in a low oven to preserve softness.
Substitutions available for gluten-free or vegan versions with appropriate ingredient swaps.

Prep Time: 1 hour 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Frying
Cuisine: American

Keywords: Sourdough Cream Filled Doughnuts, Tangzhong Doughnuts, Fried Doughnuts, Homemade Doughnuts, Sourdough Pastries