SOURDOUGH BOMBOLONI (DONUTS)

Steps:

• Starter/Levain (8-12 hours before you plan to mix the dough)
• Mix and then briefly knead the ingredients for the sweet stiff starter. Place the starter ball in a container with space for tripling and cover.
• Dough Mixing
• Combine all of the dough ingredients in the bowl of a stand mixer and mix on low-med speed for about 10 minutes using a dough hook. Scrape down the sides of the bowl periodically and check on the dough texture after about 5 minutes. The dough should be a little sticky, but shouldn't come apart on your fingertips. Add more flour in small increments (2 Tbsp/17 grams) to get to a lightly sticky feel.
• If you want to hand mix the dough, start by using a bowl and spatula, and then move to slapping and folding the dough on a clean work surface. This slapping and folding video shows the progress of a similar sticky dough.
• Bulk Fermentation
• Transfer the dough to a lightly oiled/buttered container and cover it. After about 30 minutes, give the dough a quick stretch and fold to confirm the gluten is developing nicely and the hydration is manageable.
• Let the dough rise for at least 4 hours in a warm place, low 80s if possible. You might place the dough in your oven with the light on, use a Raisenne hot pad, or a proofing box. The dough should have expanded by between 75% and 100% before you move onto the next step (see photos in the gallery below).
• Dividing and Shaping
• Scrape the dough out of the bowl and onto a floured work surface.
• Roll the dough into a tube and divide it into 16 pieces (about 70-80 grams each).
• Form the dough pieces into balls and place them on a heavily floured baking sheet with about 2 inches between each ball.
• Final Proof
• Cover the baking sheet and let the donuts rise 2-4 hours, until doubled (see photo gallery below). My tray of dough was in a cooler environment for this second rise, and the final proof took 3 hours.
• Frying
• In a cold 4-6 quart Dutch oven or heavy deep saucepan, add oil until its about 2 inches deep.
• Heat the oil, checking the temperature frequently. You may want to lower the heat on your stove when the oil reaches 350°F because the temperature of the oil may continue to rise too quickly if you don't.
• Begin frying the donuts when the oil reaches 355°F and if the oil climbs over 370°F, pause and let the oil cool down.
• If your oil temp is below the suggested range, the donuts will not form a skin and will absorb oil. And if your oil temp is above the suggested range, the donuts will burn on the outside while the inside remains uncooked.
• Using a metal spatula or dough scraper, transfer 3-4 dough balls, one at a time, from the baking sheet into the hot oil.
• Fry the donuts for 2-3 minutes per side, flipping with tongs or a slotted spoon. Use the tip of your thermometer to pop any air bubbles that form on the donut surface.
• When both sides of the donuts are golden in color, use a slotted spoon to remove the donuts from the oil and drain off the excess oil, then place them on paper towels.
• Topping, Filling and Storing
• As soon as the donuts are cool enough to handle, roll them in granulated sugar.
• If you're going to fill the donuts, let them cool completely beforehand. You can then make a cuts in the sides of the donuts with a knife or chopstick, and fill the holes via a pastry bag with a cream piping tip, or you can cut the donuts completely in half on the horizontal and spread filling throughout the center of the donuts, for more of a sandwich style donut.
• Store the donuts covered at room temperature for several days.
• For freezing info, see the blog post above.