Chewy, tangy doughnuts made with Herman Sourdough Starter. Sprinkle with cinnamon sugar or powdered sugar while they’re hot.
Heat deep-fryer to 375 degrees F (190 degrees C). In a small bowl, dissolve baking soda in warm water.
In a large mixing bowl, cream shortening and sugar. Beat in egg yolks, Herman sourdough starter, buttermilk, vanilla extract, applesauce and dissolved baking soda. Mix together cinnamon, nutmeg, baking powder and flour. Stir flour mixture into the wet ingredients until smooth.
Turn dough out onto a lightly floured surface and roll out to 3/4 inch thickness. Cut out the doughnuts and let stand for 10 minutes before frying.
Heat deep-fryer to 375 degrees F (190 degrees C). Carefully slide doughnuts into hot oil. Fry until golden brown on both sides. Drain on paper towels and serve hot.
Per Serving: 302 calories; protein 3.6g; carbohydrates 32g; fat 17.9g; cholesterol 34.1mg; sodium 120.9mg.
The best flavour of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal dough , which not always rise as well as white bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then finish it off the next day.