These may just be the ultimate doughnuts! Naturally leavened for great taste and filled with dulce de leche. Soft and fluffy but also hearty.
I love a doughnut just as much as the next person. And I have made videos about different doughnuts in the past. One being a brioche doughnut filled with jam and the other a regular doughnut with a delicious lemon crème filling.
But sourdough doughnuts have always been my favourite. I feel like they should not exist like some forbidden fruit. Not sure why. Perhaps I’m just used to using my starter for non-sweet bakes most of the time.
It is the natural leavening that sets them apart and makes them unique. You could fill a doughnut with whatever you like and make it taste like the filling. But a sourdough doughnut has more flavour brought forward from the dough itself.
Along with the taste also comes texture. These doughnuts are soft and springy, but they also have a bit of a bite to them.
A doughnut is a great canvas for creativity. You can use your favourite filling and coat them with various flavoured sugars or even glazes. The customizability has no limits.
I chose a simple yet tasty filling of dulce the leche. It is sweetened condensed milk that is cooked in the tin for several hours until it turns into a tick caramel-like substance. It is extremely easy to make and if you love caramel, then this is the way to go.
To coat the doughnuts, I used cinnamon sugar. It goes well with the caramel.
The recipe makes 12 small doughnuts, but they are quite filling. You can double the amounts of ingredients to make more.
Watch the video down below for detailed instructions.
