Teresa�s Sourdough Doughnuts

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This recipe makes around 8 lbs of dough, about 50 doughnuts at around 3 oz each. Cut the ingredient amounts in half if you wish to make around two dozen doughnuts.

Feed your starter in the morning and then in the evening mix together in a large container:

v 2 cups vigorous Alaska starter � 1 lb- 6 oz (other starters will also work, but may take longer to proof)

v 2 cups water � 16 oz

v � cup Spelt flour or Whole Wheat flour � 2.1 oz

v 3 cups of All Purpose flour -13.5 oz

This will make a batter-like preferment or sponge. After mixing the ingredients well, cover the bowl and allow the preferment to set overnight at room temperature.

Next morning pour the preferment into your dough mixer and then add:

v 1 �cup evaporated milk � 8.6 oz

v 1 cup lukewarm water � 8 oz

v 1 cup white sugar � 7oz

v 2 Tablespoons Malt syrup � 1.6 oz

v 2 Tablespoons of Vanilla � 1 oz

v 2 Tablespoons oil � 1 oz

v 5 teaspoons salt � 1 oz

v 4 cups Bread Flour � 1lb� 2 oz

v Mashed Potatoes � 4 oz ( 1/3 cup boiling water and add scant 1/3 cup dry flakes potatoes, cool before adding)

v 6 cups Pastry Flour � 27 oz

v 5.5 cups of All Purpose flour- 24.75 oz

Additional items you will need are:

v Doughnut cutter

v Many sheet pans or long couche

v Glaze , powdered sugar, or icing for toppings

v � - � �gallon of oil and a heavy bottomed pan

v frying thermometer

v racks for cooling and icing

Mix all ingredients together just until incorporated using a low speed on your mixer and then allow the dough to rest for 20 minutes (autolyse). This is a stiff dough at around 62% hydration.

After autolyse, mix dough on low speed for about 1 minute. Then let the dough bulk ferment ( first rise) for 4� hours. After bulk fermentation, pour out the dough onto a lightly floured surface and knead just enough to gather into a ball. Divide the dough into two pieces and put one of the pieces into a covered bowl. Let the other piece rest for about 5 minutes and then roll it out into a circle of dough which is about � inch thick. Using a doughnut cutter, cut out doughnuts and place the doughnuts on a floured surface (a couche or a floured tea towel works great). After using up the first half of the dough, take out the other piece from the bowl and make up the rest of the doughnuts the same way. �Allow the doughnuts to final proof for 1.5 hours (just until not quite doubled but soft when you press in a finger).

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When the doughnuts are almost done proofing, bring � to � of a gallon of cooking oil to a temperature of around 180 -192 degrees F. I used a large thick clad bottomed pan that held the heat well. Use a frying thermometer to make sure the temperature stays around the 180 -192 F mark. Drop in a few doughnuts and fry for about 2.5 minutes turning the doughnuts halfway through. Take out the doughnuts with a slotted spoon and drain on a rack. Then while still warm but no longer hot, dip the doughnuts in glaze or shake in a bag of powdered sugar. If icing will be used wait until the doughnuts are cool. Fry all of the doughnuts until you are completely done. Don�t be surprised if they disappear while you are frying them.

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Copyright February 2008