How To Make The Best Sourdough Einkorn Tallow-Fried Doughnuts
How To Make The Best Sourdough Einkorn Tallow-Fried Doughnuts will have you guilt-free and not so heavy after eating these delicious doughnuts. Dare I even say they are a healthy option to the doughnuts anywhere else!
Sourdough Einkorn Doughnuts Vs. Yeast Kamut Doughnuts
In my other yeast doughnut recipe, I mainly use Kamut flour for the delicious taste of a quick-rise doughnut.
In this experiment, I used sourdough and 50% einkorn flour.
The main difference I noticed was not the fluffiness, but the taste. Man. Oh. Man… Does the fermented dough make all the difference!
The dough rose slowly and was fermented overnight, making these doughnuts a winner compared to the yeast doughnuts.
The Sticky Nature of Einkorn
However, the AP einkorn flour in this recipe made the dough extra sticky and hard to manage after a while. The dough was so sticky that I could not peel the raw doughnuts off the parchment paper to fry them.
At first, when they were shaped and still cold from the overnight fridge ferment, they were easy to work with. But as they were sitting out, waiting for the others to fry, they became warmer, stickier, and harder to work with.
Out of a lack of time, with a toddler who needs me, and with doughnuts needing to be fried, I popped the rest in the oven to get them unstuck to the paper.
Big mistake, as they flattened even more and became un-fry-able. I considered these a wash as I tossed them into the compost.
Lessons Learned
I must mention that the dough was only 50% AP einkorn flour, and it was still so sticky. However, the main lesson here is to keep the raw doughnuts in the fridge while they wait their turn to be fried. & to lessen the proof time so they stay semi-cold.
If you don’t want to deal with the sticky hassle, use regular AP flour or my favorite, AP Kamut flour. Using kamut flour will deliver the fluffiest crumb, perfect for a fluffly doughnut.
Another lesson I learned was that frying doughnuts two at a time in a small Dutch oven is time-consuming and impossible with a toddler who needs me constantly.
The solution: buy a bigger cast-iron frying pan to fry up to 5 at a time. I tried it in a larger stainless steel pan, and they burned.
They were still edible but less fluffy.
The Best Sourdough Einkorn Tallow-Fried Doughnuts
All in all, if I consider my experiment half successful, and the other half a failure, but that equals to 100% effort.
The doughnuts that did not disappoint and actually slapped were the first 8 or so that fried up absolutely perfectly.
The crumb, the buttery-sweet flavor, the sourdough tang, and the tallow fat all came together and were so delicious that I HAVE to share the recipe with you all.
Tallow-Fried Doughnuts Vs. Seed Oil Doughnuts
Of course, the tallow trend is the best thing we can do for our health, and it spills into every area of our lives, as a bug repellent, as a new skincare option, and now we can redeem french fries and doughnuts.
Although I don’t see enough restaurants switching to fry doughnuts in-house. I actually really hated doughnuts because of the heartburn they gave me. Not to mention the ungodly things seed oils do to our bodies.
For these reasons, I started making my own and won’t stop.
Instructions on How To Make The Best Sourdough Einkorn Tallow-Fried Doughnuts:
- The night before you want to make these doughnuts, make a levain.
- Warm the milk, sugar, and butter in a saucepan over medium heat until all the sugar is dissolved. Stir frequently
- In a medium bowl, add two cups of flour and salt and mix.
- Add the milk mixture to the flour and combine, making sure the milk cools down a bit so you can add your starter
- Add starter, eggs, and the remaining flour. Combine until it comes together and is smooth. If using einkorn, do not overmix. Cover with plastic and let it rise at room temperature for 5-6 hours. After it has risen, place the bowl of dough in the fridge to ferment overnight.
The Next Day
- Roll the dough out 1/2 in thick on lightly floured parchment paper. If using einkorn, it will be sticky, so use a little more flour or wet your hands
- Use a doughnut cutter, or any round object, to cut the doughnuts out.
- Cover with a tea towel or plastic wrap to let them rise for 60 minutes. If using einkorn flour, start frying them after 40 min.
- Meanwhile, heat your oil of choice. I used 5 tablespoons of each of tallow and coconut oil
- Fry each doughnut for 2-3 min on each side until they puff up and turn a light golden color. Fry 4-5 at a time on a large cast-iron skillet
- Place the doughnuts on a wire rack to cool before dipping in the glaze
For the Glaze
- Make the glaze by melting the butter, milk, vanilla, and powdered sugar in a saucepan
- Dip the doughnuts in the glaze
- Let them cool on the wire rack
- Enjoy!
This recipe was adapted from the wonderful Lisa Bass of Farmhouse on Boone.
Sourdough Einkorn Doughnuts
The best way to eat doughnuts is with these fermented doughnuts, fried in tallow and coconut oil. This recipe is way better than any other doughnuts out there.
Ingredients
- 1 1/4 cups milk, 305 g
- 1/2 cup sugar, 96 g
- 1/4 cup butter, 57 g
- 4 cups flour, 560 g divided
- 1 cup levain , 200 g
- 2 eggs
- 1 teaspoon salt, 5 g
- 5 tbsp Oil for frying, such as tallow or coconut oil
Glaze
- 1/4 butter , 57 g
- 3 tbsp milk
- 2 tbsp vanilla extract
- 2 cups powdered sugar
Instructions
- The night before you want to make these doughnuts, make a levain.
- Warm the milk, sugar, and butter in a saucepan over medium heat until all the sugar is dissolved. Stir frequently
- In a medium bowl, add 2 cups of flour and salt, then mix.
- Add the milk mixture to the flour and combine, making sure the milk cools down a bit so you can add your starter
- Add starter, eggs, and the remaining flour. Combine until it comes together and is smooth. If using einkorn, do not overmix. Cover with plastic and let it rise at room temperature for 5-6 hours. After it has risen, place the bowl of dough in the fridge to ferment overnight.
The Next Day
- Roll the dough out 1/2 in thick on lightly floured parchment paper. If using einkorn, it will be sticky, so use a little more flour or wet your hands
- Use a doughnut cutter, or any round object, to cut the doughnuts out.
- Cover with a tea towel or plastic wrap to let them rise for 60 minutes. If using einkorn flour, start frying them after 40 min.
- Meanwhile, heat your oil of choice. I used 5 tablespoons of each of tallow and coconut oil
- Fry each doughnut for 2-3 min on each side until they puff up and turn a light golden color. Fry 4-5 at a time on a large cast-iron skillet
- Place the doughnuts on a wire rack to cool before dipping in the glaze
Notes
If needed, you can substitute AP Einkorn for AP Flour.
