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sourdough doughnuts

Sourdough Doughnuts with Vanilla Cream Filling

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Prep Time 30 minutes
Cook Time 20 minutes
Servings: 9 doughnuts
Ingredients Method Notes

Ingredients
  

  • 1 egg
  • 60 g (¼ cup) milk
  • 40 g (3 tbsp) sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 80 g (⅓ cup) sourdough starter
  • 200 g (1⅔ cups) all purpose flour
  • 40 g (3 tbsp) butter, softened
  • Tallow or oil for frying
Vanilla Pastry Cream
  • 180 g (¾ cup) milk
  • 1 teaspoon vanilla extract or 1 vanilla bean pod
  • 2 egg yolks
  • 40 g (3 tbsp) sugar
  • 1 tablespoon cornstarch
  • Pinch of salt
  • 1 tablespoon butter

Method
 

  1. Mix eggs, milk, sugar, vanilla, and salt. Add sourdough starter and mix well.
  2. Stir in flour, then mix until incorporated. Rest for 20-30 mins.
  3. Add the softened butter and knead the dough using a stand mixer or food processor with a dough function.
  4. Cover and let rise at room temp until doubled (~6 hrs).
  5. Refrigerate overnight.
  6. The next day, cut parchment paper into squares, dust with flour.
  7. Divide dough into 9 equal pieces, shape into doughnuts, and place on parchment squares.
  8. Cover and let rise again until puffy (~8 hrs).
  9. Heat oil to 170–180°C (340–350°F). Fry until golden, flipping once.
  10. Drain on paper towels, coat in powdered sugar while warm.
Vanilla Cream Filling:
  1. Heat milk and vanilla in a pan.
  2. Whisk yolks, sugar, cornstarch, and salt in a bowl.
  3. Slowly add warm milk while whisking.
  4. Return to heat, stir until thickened.
  5. Stir in butter, cover with plastic, and chill.
  6. Fill doughnuts with cream using a piping bag.

Notes

Doubling the Recipe: You can easily double this recipe for a larger batch.
Pastry Cream: Needs at least a few hours in the fridge or overnight to thicken properly.
Storage Tips
  • Room Temperature: Best eaten fresh, but can be stored in an airtight container for 1–2 days.
  • Refrigerator: Store filled doughnuts in the fridge for up to 3 days.
  • Freezer: Freeze unfilled doughnuts for up to 3 months. Reheat before serving.