Pistachio cream & white chocolate sourdough doughnuts
F O R M U L A
350 g bread flour 75 g durum wheat semolina 150 g sourdough starter 200 g milk 60 g egg yolk 60 g honey 55 g melted butter 20 g Cointreau 5 g lemon juice Lemon & orange peels Half vanilla bean A pinch of cinnamon A pinch of salt 300 ml vegetable oil to fry the dough 300 g white chocolate 100 g pistachio cream Toasted pistachios
M E T H O D
DAY 1 4pm - Starter feeding Take 60 g of your mother dough and mix it with 60 g bread flour and 60 g water to obtain 150 g of starter. Combine, put in a jar hermertically sealed and let it rise at room temperature until it has doubled its volume. 8pm - Mixing and kneading In your robot bowl, mix flours and salt. In another bowl, mix all other ingredients of the dough. Add this to the flours and start mixing the dough with the hook as followed: 2 minutes at low speed, 3 minutes at medium speed and 3 minutes at high speed. Then proceed to knead the dough by hand during 8 or 10 minutes until gluten is fully developed. 8.30 pm - Bulk fermentation Put the dough in a glass container with a lid, and let it ferment at room temperature during 1 hour. Then put the container in the fridge overnight. The dough won't rise that much during this slow cold fermentation phase. DAY 2 08 am - Second fermentation Take the container out of the fridge and let the dough rise in a hot place (between 24 and 26ºC) until it doubles its volume (respective to when you started the bulk fermentation). 11am - Rolling out and cutting
Put the dough in a floured surface and roll it out to get a 0.5 cm thickness.
Roll out the dough to get a 0.5 cm thickness and cut pieces of dough with a doughnut cutter.
11:15 am - Third fermentation Cover the doughnuts and let them ferment in a hot place. Doughnuts are ready when the dough is fluffy and the indent let by your finger slowly disappears. 1h15 pm - Frying Fry the dough in batches, 2 minutes on each side. 1h40 pm- Topping Melt chocolate and pistachio cream using a water bath and dip the doughnuts one by one in the topping.
PLEASE NOTE times are estimate and will have to be adjusted according to the ambient temperature, humidity rate, flours used, etc.
