Ingredients
For the Stiff Levain:
38 g active sourdough starter (white, 100% hydration)
38 g water
76 g bread flour
For the Main Dough:
1 390g bread flour or bread flour/all purpose
152 g stiff levain
2 100g eggs (Approx. eggs)
128 g whole milk (cold)
75 g sugar
7 g salt
75 g unsalted butter (softened, cubed)
For the Vanilla Cream Filling:
360 g whole milk
1 vanilla bean pod or 1 tsp vanilla extract
60 g sugar
23 g cornstarch
4 egg yolks
pinch of salt
25 g unsalted butter
For the Other:
2 litters frying oil
200 g sugar for coating
Directions
Step 1
👨🍳 1) Stiff Levain: Mix sourdough starter, water, and flour in a bowl. Rise in a warm spot for 8-10 hours until tripled in size.
Step 2
👨🍳 2) Main Dough: Combine flour, stiff levain, eggs, milk, sugar, and salt. Mix until just combined. Rest/autolyse for 30 mins. Continue mixing for 5 mins, then gradually add softened butter. Mix at medium speed for 15-25 mins until the dough passes the window-pane test. Proof the dough in a warm place for 6 hours, fold the dough gently twice during this period, then cold-proof for 6-8 hours in the fridge.
Step 3
👨🍳 3) Vanilla Pastry Cream: Prepare egg yolk mixture with sugar, cornstarch, and salt. Heat milk and vanilla until bubbles form, then temper the eggs. Cook, stirring until thickened. Remove from heat, add butter, cool, and refrigerate.
Step 4
👨🍳 4) Shaping and Final Proof: Divide dough, shape into 15 pieces, and let rise on floured parchment paper squares until doubled in size (10-14 hours).
Step 5
👨🍳 5) Frying the Doughnuts: Heat oil to 180-185°C. Fry donuts for about 2 mins per side, then drain on paper towels and toss in sugar while warm.
Step 6
👨🍳 6) Assembly: Stir the chilled pastry cream, then fill each donut using a piping bag inserted into a hole made in the center of each cooled donut.
