Step 1

I will suggest a timeline for the donuts to be ready for afternoon tea or dessert, but the timings can be adjusted to suit your schedule. Proving in a warm spot is really important here to get a nice, light donut.

Step 2

The evening before (approximately 8pm): Take your sourdough starter out of the fridge and feed it as you normally would so it is active and ready to use the following morning.

Step 3

The next morning (approximately 9am): To make the dough, begin by slightly warming the milk so it is lukewarm.

Step 4

Add the flours, sugar and salt to the bowl of the electric mixer and mix to combine. Add the milk, sourdough starter and egg and mix together using the hook attachment, until a rough dough forms. Allow the dough to rest for 30 minutes. This is known as the autolyse.

Step 5

After the dough has rested, knead, again using the dough hook attachment until the dough is very smooth and elastic. Approximately 5-6 minutes on low speed and another 5-6 minutes on speed 2 should do the trick. After the mixing, the dough should be soft and slightly sticky but coming away from the bottom of the bowl quite easily.

Step 6

When the dough is ready, mix in the butter in small amounts. The butter should be very soft, almost melted. It might seem like it will never be incorporated into the dough, but don’t worry, it will. Keep mixing until all the butter is evenly blended through and the dough is soft and shiny. This may take up to 5 minutes on low speed. Transfer the dough to a large glass or ceramic bowl and cover with a damp tea towel, upturned plate or a plastic bag.

Step 7

Proving the dough: Warmth is essential here for the dough to rise well. If your kitchen is above 22°C/71°F, prove in a warm spot for 4 hours. If your kitchen is cool, put the dough in the oven with just the oven light on. You want the dough to rise noticeably.

Step 8

After proving, it is time to shape the donuts. Carefully tip the dough from the bowl onto a lightly floured surface. Using a dough scraper or sharp knife, divide the dough into 8 equal parts. If you are fussy like me, they should be approximately 70g each.

Step 9

Shaping the donuts: To shape the donuts, place your hand, cupped, over the piece of dough and move in a rapid, circular motion. You will feel the dough tighten under your palm and form into a lovely ball. This is very satisfying. Shape each ball and place it on a lined baking tray with enough room for it to expand as it proves and then cooks. I use two smaller baking trays.

Step 10

Cover the donuts lightly with a slightly damp tea towel or pop the tray inside a plastic bag. Allow to prove for 1½-2 hours, again, in a warm spot (the warmer the better up to around 27°C/80°F).

Step 11

Remove the donuts if they are in the oven proving and then pre-heat the oven to 220°C/428°C (fan-forced). When the donuts have risen slightly and you are ready to bake, you can sprinkle them generously with the sugar and cinnamon mix. Put the donuts in the pre-heated oven and immediately turn the temperature down to 200°C/390°F (fan-forced). Bake for fifteen minutes, or until golden and firm. Cool on a wire rack.

Step 12

To fill the donuts, you need to make a fairly generous hole in the top. I did this using an apple corer! If you don’t have one, a small sharp paring knife will do the trick. Simply cut a circular tunnel into the top of the donut without breaking the bottom. Fill using your chosen ingredients and enjoy!

Step 13

The donuts are best eaten the day they are made but will last for up to two days in an airtight container in the pantry.