Eggless Sourdough Doughnuts

This doughnut recipe uses a natural leavened and no eggs.

It was a long time since I made doughnuts, and because I had started making most of our bread with my sourdough starter, I thought why not try to make doughnuts. So I adjusted my yeast doughnut recipe by writing it on a piece of paper that remained on our dining table for weeks. 😁

This is actually my third time trying to make sourdough doughnuts. The dough from the first recipe won’t rise, and the second one seems okay, but donuts became a little bit heavy and dense after frying. So, today I’ve decided to give sourdough doughnut a try again, and finally, I can say I’ve created airy and fluffy sourdough donuts. 👌

A triumph of softness and sourness – these sourdough doughnuts are so soft, airy, and delicious. And if you’re a food allergic, you may be missing doughnuts in your life. Don’t worry – this recipe is egg-free, can be dairy-free, and doesn’t require yeast to make. 👌

You can also use this dough recipe to prepare donuts and make ‘ring’ donuts (with a hole in the center). Just make a middle hole in the dough before the second rising.

Egg-free and dairy-free

I experience from my classic doughnut recipe that many ask the substitute for the egg when making doughnuts. So, I decided to omit the egg ingredients for this recipe.

I used regular butter for this recipe, but you can find and use a plant-based butter instead if you’re allergic to dairy. 😊

An example of a Vegan butter (plant-based) here in Denmark.

After researching and reading several recipes, I came to this recipe, which I made with ‘sourdough starter’ to give the dough a better softness and a little bit sour taste from the starter. As you can see in these pictures that speak for themselves, the taste can only tell you … really sublime!!!

Quick tips and notes

  • Make sure your starter is active and bubbly before using it. Do a float test.
  • I experience from my classic doughnut recipe that many ask the substitute for the egg when making doughnuts. So, I decided to omit the egg ingredients for this recipe.
  • I used regular butter for this recipe, but you can find and use a plant-based butter instead if you’re allergic to dairy. 😊
  • Knead the dough until it passes the windowpane stretch test.
  • Remember, the longer your dough ferments; the more sour the flavor will be.
  • Remember also to dust the baking tray with generous flour, so the doughnut dough will not stick to it, and it will be easy to transfer the dough from the tray to the hot oil.
  • Try not to deflate the dough when moving from the tray to the oil. If you feel that your dough is sticking to the parchment paper, you can use your bench scraper and gently scrape the dough’s side. Be careful not to deform or deflate the doughnut doughs.
  • Heat the oil at 170 degrees Celcius. If the oil is not hot enough, the doughnuts will soak the oil and be greasy. If the oil is too hot, the doughnuts will cook very fast on the outside but will be uncooked inside. So, make sure that the oil is at its right temperature. Check the oil using a candy thermometer, if you have one, or by sacrificing one doughnut to test.

I hope you will also try this Sourdough Doughnuts recipe and please let me know. You can find me on Instagram @fildankitchen and Facebook and post and tag me on your photo. 😍 I also made a quick video for you in this post. Let’s get to it! 😊

You will need:


  • 90 grams bread flour
  • 90 grams Type 00 flour, all-purpose flour, or cake flour
  • 53 grams sourdough starter 100% hydration, active and bubbly
  • 125 grams water, lukewarm around 32 degrees Celcius
  • 38 grams powdered or caster sugar
  • 28 grams unsalted butter, diced and softened at room temperature
  • 3 grams fine sea salt

Other ingredients

  • neutral oil, for frying
  • Vanilla cream filling (click the link for the recipe)
  • jam or Nutella, for filling
  • granulated white sugar, for coating
  • Nutella coating: 3-4 tbsp heavy cream, 3 tbsp cocoa powder, 1 tbsp Nutella, 3/4 cup powdered sugar
  • Chocolate coating: 3-4 tbsp heavy cream, 4 tbsp cocoa powder, 3/4 cup powdered sugar

Procedure (video):

  1. Prepare the starter: Prepare the sourdough starter and leave it to ferment until active and bubbly for about 6 to 12 hours, depending on your starter’s temperature and strength.
  2. Sift bread and type 00 flour, then set aside.
  3. Autolyse: In the bowl of a stand mixer, dissolve the active sourdough starter with half of the amount of lukewarm water. Then add half of the amount of flour (90 grams). Mix until no dry lumps of flour are left. Cover the bowl with a damp towel and leave the mixture to sit for 30 minutes to 1 hour.
  4. Add the rest of the flour and powdered sugar to the bowl of the stand mixer. Attach the flat beater, then mix a little bit. While mixing, add the rest of the water (1 tbsp at a time) gradually, ensuring that the flour absorbs the water before adding more. Then add the salt. This process took about 5 minutes.
  5. When the dough starting to come off the sides of the bowl, then it is now time to add the butter and change the mount to a dough hook. The butter should be added in small quantities, making sure the dough absorbs the butter well before adding more. Knead until it passes the windowpane testI knead my dough for about 15 minutes.

Warm Bullk fermentation

  1. Remove the dough from the bowl, then transfer to a bowl or plastic tub. Cover with plastic film or lid and leave it in a warm place for 2 to 4 hours until it doubled or tripled in size.

Cold retard

  • After 2 or 4 hours, place the dough in the fridge and let it rest overnight for at least 8 to 10 hours, max 24 hours. Remember, the longer your dough ferments; the more sour the flavor will be.

The next day: Shaping the dough

  1. In the morning, remove the dough from the fridge and put it in a warm place to return to room temperature, about 1 hour.
  2. Transfer the dough to a well-floured work surface. Gently deflate and flatten the dough, divide it into equal portions (around 45 to 46 grams each dough). Shape each dough into balls and place them on a baking tray with parchment paper dusted with generous flour (so the dough won’t stick to the parchment paper and easy transfer the dough from the baking tray to the pan with hot oil), leaving some space between each dough.
  3. Cover the dough with a clean kitchen cloth and let rise again in a warm environment for about 2 hours or until it doubled in size. After the final rise, the dough should at least double in size and becomes airy and light.
  4. Meanwhile, you can now prepare your deep-fryer or frying pot with a neutral oil. Heat the oil at 170 degrees Celcius.
  5. A plate lined with paper towels for the doughnuts after frying, and a plate with sugar for coating and the filling.
  6. When the doughs are ready and well leavened, fry them until golden brown, about 3 minutes each side. Try not to deflate the dough when moving from the tray to the oil. If you feel that your dough is sticking to the parchment paper, you can use your bench scraper and gently scrape the dough’s side. Be careful not to deform or deflate the doughnut doughs. If the oil is not hot enough, the doughnuts will soak the oil and be greasy. If the oil is too hot, the doughnuts will cook very fast on the outside but will be uncooked inside. So, make sure that the oil is at its right temperature. Check the oil using a candy thermometer, if you have one, or by sacrificing one doughnut to test.
  7. After frying, use a slotted spoon and remove the Berliner Doughnuts from the oil and drain well on kitchen paper. Repeat the same frying method until you have fried all your doughnuts.
  8. Pipe the filling into the edge of the doughnuts and turn them in the prepared sugar. Doughnuts should be a little warm when rolled in sugar so that the sugar sticks better. Enjoy! 

Notes:

  • Window test: If you pull a small piece of the dough apart thinly and can read a newspaper through the ‘dough window,’ the dough is sufficiently kneaded and perfect for further processing.
  • Whenever possible, it is always recommended to use weight measurements instead of measuring cups when weighing ingredients. 
 

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