Easy Recipe: Appetizing Sourdough baked doughnuts

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Before you jump to Sourdough baked doughnuts recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Saving Money Within the Kitchen.

Remember when the only people who cared about the ecosystem were tree huggers as well as hippies? That’s a thing of the past now, with all people being aware of the problems besetting the planet and the shared burden we have for turning things around. According to the industry experts, to clean up the environment we are all going to have to make some changes. This should happen soon and living in approaches more friendly to the environment should become an objective for every individual family. Here are some tips that can help you save energy, mainly by making your kitchen more green.

A lot of electricity is wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. If you might be in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less electricity. Keeping the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. You can easily reduce how often the motor has to run by frequently cleaning the condenser, which will save on electricity.

The kitchen alone offers you many small means by which energy and money can be saved. Green living is not that hard. It’s about being sensible, most of the time.

We hope you got insight from reading it, now let’s go back to sourdough baked doughnuts recipe. To cook sourdough baked doughnuts you need 9 ingredients and 9 steps. Here is how you do that.

The ingredients needed to cook Sourdough baked doughnuts:

1. Use 235 ml of milk.
2. Use 1 of egg.
3. Get 60 g of butter or margarine.
4. Use 225 g of sourdough starter.
5. You need 500 g of plain flour.
6. Get 100 g of granulated sugar.
7. Use 1 tsp of cinnamon (optional).
8. Get 1 tsp of salt.
9. Provide of Granulated sugar, cinnamon sugar, or icing sugar and sprinkles.

Steps to make Sourdough baked doughnuts:

1. Warm milk to 120C..
2. Add sourdough starter, flour, salt, sugar, cinnamon (if using) to a bowl. Stir in milk, egg, butter using a table knife until thoroughly combined and dough comes together..
3. Knead dough on a lightly floured surface for 10-15 minutes. Form a ball and pop into a lightly greased bowl. Cover and set aside for 1 hour at room temperature to rise..
4. Pull corners into the middle of the dough. Turn over, cover and set aside. Repeat each hour several times. Finally, repeat and proof overnight..
5. In the morning, roll out onto a lightly floured surface to 3cm thick. Cut out using a large circle cutter. Use a small cutter to cut out middle..
6. Put onto a lined baking tray and brush with oil. Cover with greased foil and set aside for 30 minutes to one hour to rise..
7. Preheat the oven to 170C. Melt 30g butter and brush over dough. Flick water onto the tray between the doughnuts. When it evaporates it creates steam which helps cook and rise doughnuts further. Cook for 10-15 minutes until golden..
8. Melt 30g butter. Dip into the melted butter whilst warm and dip mmediately into sugar or cinnamon sugar. Alternatively cool and ice with icing sugar mixed with a few drops of water then add sprinkles. For glazed doughnuts, whilst warm mix together icing sugar and water to create a running consistency and dip in doughnut whilst warm. Set aside on a cooling tray to dry..
9. If you wish to freeze them, you can do so. Freeze before dipping in butter and sugar or icing and do this once defrosted..

Sprinkle some flour on your counter and dump the dough out of the bowl. How to Make Raised Sourdough Donuts Start by mixing the dry ingredients-flour, sugar, and salt- together. Next, add in all of the wet ingredients at once. This is the starter, milk, oil, and egg. You've inspired me to reattempt sourdough, not just for bread but for your gorgeous sourdough donuts, cinnamon rolls and brownies! xx.

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