Sourdoughnuts & Gulab Jamun

It’s the penultimate Sourdough surprises, and while doughnuts have been done before it was before I joined the group.

I’m following the recipe that worked for everyone when they did doughnuts before. And it all begins with some refreshed sourdough starter.

IMG_20151127_185942

Then throw in all the other ingredients.

IMG_20151127_190658

And make into a dough. Easy.

IMG_20151127_191022

After chilling for a couple of hours in the fridge it’s time to press/roll out and cut out doughnuts and holes.

IMG_20151127_200628

Time to fry! Apparently the best temperature is 175C so we tried to stick to this.

IMG_20151127_200937

After the holes it’s actual doughnut time.

IMG_20151127_201355

After cooking it’s into sugar, then into our mouths!

IMG_20151127_202053

And the doughnut holes?

IMG_20151127_201417

These are being saved for the next day, when we’re having curry for dinner. Then we’ll transform them into an Indian dessert called Gulab Jamun, which basically just means making a spicy cardamom syrup to pour over them.

IMG_20151128_201549

Wow – they survived really well in the fridge! And the spicy syrup is delicious. A perfect way to use up holes!


Checkout the other Sourdough Surprises from this month!

 

One thought on “Sourdoughnuts & Gulab Jamun

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s