This FARMING COUPLE'S Farm Dreams for the New Year | Sourdough Donuts

It's tradition! I make sourdough donuts each New Years Day to celebrate the year ago and DREAM! Come with us as we look back at last year and look forward to goal setting what is to come in 2020. If you've ever wanted to be a fly on the wall while Stuart and I talk about the farm... this is your chance! ;)

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SOURDOUGH DONUT RECIPE:
Those these donuts take a bit of forethought and practice, I promise they’re worth the effort. Make sure to follow the directions step-by-step which will ensure a non-lumpy dough. Tallow makes a great oil alternative if you don’t have lard on hand. Lastly, feel free to leave out the jam or serve it on the side if a piping bag is too much fuss for you. Custard or lemon curd would be great alternatives.

For the preferment
30 grams sourdough starter
70 grams warm water
100 grams all purpose einkorn flour

For the dough
120 grams water
60 grams sugar
4 eggs
400 grams all purpose einkorn flour
1 teaspoon salt
60 grams butter

6 cups lard (or oil of choice) for frying

2 cups jam
Powdered sugar, for garnish
Mix together all the ingredients for the preferment. Set aside for a few hours until it’s warm and bubbly.
In a stand mixer fitted with the whisk, combine the preferment, water, and sugar. Mix until combined and let sit for 10 minutes.
Switch the whisk out for the dough hook on the stand mixer. Add the eggs, einkorn flour, and salt into the mixing bowl and mix for five minutes until it’s all combined.
Switch the whisk out for the paddle attachment on the stand mixer. Mix on medium speed and add in the butter 1 tablespoon at a time, waiting about 45 seconds between adding the next bit. This will take about five minutes total.
Cover the mixing bowl with plastic wrap and set the dough aside overnight at room temperature.
The next morning, use a plastic spatula to scrape the dough from the bowl onto a heavily floured work surface (a marble cutting board works well). Use your fingers to press it into a rectangle, rough 1” thick. Cut the dough into rounds using a donut cutter (or the opening of a glass). Set the donuts aside onto a heavily floured baking sheet. Continue with the remaining dough.
Cover the donuts and let them rise for an additional hour or two before frying.
When you’re ready to cook the donuts, heat the lard up in a large saucepan. Use a thermometer to ensure the lard has reached correct frying temperature (around 350 degrees).
Add a few donuts at a time into the lard and allow them to cook for 2 minutes per side, until cooked thoroughly. Use a slotted spoon to remove the donuts and set them aside onto a plate. Repeat the frying with the remaining donuts.
Prior to serving, use a piping bag to inject rough 2 tablespoons of jam into each donut and dust with powdered sugar.

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