Platinum Instant Sourdough Doughnuts

In 2005 when my co-author, Jeff, and I wrote our first book, Artisan Bread in Five Minutes a Day, people were just coming out of the Atkins Diet fog and were longing for bread. We offered a simple, fast and delicious approach to baking bread that ANYONE could embrace. Fast forward to today and half my instagram feed is filled with the most gorgeous loaves of sourdough bread being baked in shops and at home. But, not everyone has the time to devote to creating, feeding and maintaining a starter. I have one and it mostly sits dehydrated in my pantry. So, when Red Star Yeast came out with an Instant Sourdough Yeast, complete with real rye-based sourdough culture, I was super excited to give it a try. I’ve used Red Star Yeast products for decades and trust their yeast to ALWAYS get the job done and with the highest quality and integrity. I was thrilled with the results and can’t recommend it highly enough for anyone who wants all the flavor of sourdough without the wait.

Because I love sweets more than anything, I wanted to play with the Instant Sourdough Yeast in our no-knead Brioche Dough, based on a recipe from our newest book, Holiday and Celebration Bread in Five. And, well, doughnuts are always top of mind and so versatile. Adding sourdough flavor to doughnuts gives them a spectacular flavor and wonderful rise. You can always control the depth of flavor you want. By using our Instant Sourdough Brioche dough just after it is mixed and refrigerated, you’ll have a really mellow sour flavor, that adds just a hint of complexity to the doughnuts, but is quite subtle. If you make another batch 24 hours later (you’ll have enough dough for a few batches) the sourdough flavor will increase. You can also freeze the dough to lock in the flavor you like best. It’s a live culture, so each batch may be just a bit different, but because there is also instant yeast in the mix, it will ALWAYS rise without fail. 

I made a fresh berry icing to go with the Platinum Instant Sourdough Doughnuts, because it is so fresh and sweet. You can dust the doughnuts in confectioners’ sugar or top with a chocolate ganache. 

Adapted from Holiday and Celebration Bread in Five Minutes a Day using Platinum Instant Sourdough Yeast

Pull out a 1 1/2-pound piece of dough and roll it out to a 1/2-inch thick. Use a doughnut cutter or round cookie or biscuit cutters. Allow the dough to sit for at least 20 minutes (and up to one hour) while the oil heats up. – see the Instagram story highlights to watch me shape and fry the doughnuts.

In a heavy-bottomed medium pot, heat about 3 inches of oil over medium heat until it reaches 370°F on a candy thermometer. Line a baking sheet with paper towel. Once the oil it hot, carefully slide the dough into the oil. Only put a couple in at a time, so they have plenty of room to float. Allow to fry for about 2 minutes, then flip them over to cook the other side. See my video for tips on frying. Drain the doughnuts on the paper towel for a few minutes to cool, repeat with the rest of the dough. Dredge the doughnuts in the icing (recipe below). 

Platinum Instant Sourdough Doughnuts

Light and airy homemade fried doughnuts with a mild sourdough flavor thanks to the Platinum Instant Sourdough Yeast. Made with an easy no-knead dough, these make the perfect weekend baking project.

Yield 12 doughnuts and doughnut holes

Print Recipe Pin Recipe

0

Reviews

Ingredients

• 1 1/2 pounds Instant Sourdough Brioche
• Neutral-flavored oil for frying (such as peanut, canola or vegetable)

Berry – Confectioners' Sugar Icing

• 1 cup confectioners' sugar
• 1/4 cup heavy cream (maybe more to reach proper consistency)
• 2 small ripe strawberries (or 4 raspberries)

Instructions

• Make the dough: Instant Sourdough Brioche.
• Shape the doughnuts: Pull out a 1 1/2-pound (680g) piece of dough and roll it out to a 1/2-inch thick. Use a doughnut cutter or round cookie or biscuit cutters. Allow the dough to sit for at least 20 minutes (and up to one hour) while the oil heats up.
• Fry the doughnuts: In a heavy-bottomed medium pot, heat about 3 inches of oil over medium heat until it reaches 370°F on a candy thermometer. Line a baking sheet with paper towel. Once the oil it hot, carefully slide the dough into the oil. Only put a couple in at a time, so they have plenty of room to float. Allow to fry for about 2 minutes, then flip them over to cook the other side. See my video for tips on frying. Drain the doughnuts on the paper towel for a few minutes to cool, repeat with the rest of the dough. Dredge the doughnuts in the icing (recipe below).
• Make the icing: Mix the powdered sugar, berry and cream together in a small bowl. Dip the doughnuts in the icing and set on a cooling rack to set. See note below for variations.

Notes

Icing variations : add spices, extracts, food colors or other smashed fruit in place of the berries. If the flavoring is liquid, adjust the amount of cream.

 

Recipe by Zoë Bakes

Author: Zoë François

Zoë François is the co-author of the bestselling cookbook series Artisan Bread in Five Minutes a Day. Her latest book in the series, Holiday and Celebration Breads, came out last fall. She is now working on a Book about cakes due out in Spring 2021. Zoë’s recipes have also been featured in the New York Times, Food 52, The Today Show, Cooking Channel, Fine Cooking, Disney, Bake from Scratch, Easy Eats, Washington Post, Better Homes and Gardens, and many other media outlets.

Zoë shares the tricks of the trade she learned while a student at the CIA’s pastry program and her decades in professional kitchens, through her websites, ZoeBakes and Breadin5, her books and her award winning Instagram video tutorials (@zoebakes). Zoë also offers long form baking classes through BluePrint.com and Yummly.com.