Fasnacht Day is tomorrow and widely celebrated in Lancaster County. The tradition of eating fastnachts on Fat Tuesday started with the Pennsylvania Dutch as they were looking for recipes to use up lard before Lent. Fastnacht is a German word which means “night before the fast. I have always saved the lard we make when we butcher hogs in the winter to fry doughnuts. These sourdough doughnuts are very tasty and our family loves them.

This dough can be made into filled doughnuts, apple fritters, powdered doughnuts, and more.

From left to right: Chocolate ganache with Peanut Butter filling, powdered doughnut, Raspberry Ganache with Lemon Curd filling, and and apple fritter with apple and raisins.

My sourdough starter, pictured below, is over 9 years old. From this jar, I have sent out thousands of jars/packs of starter to help others begin their journey into this intriguing world of baking. If you would like to purchase a mature starter to give you a jumpstart into baking you can purchase one on the “Buy it Now” page.

You will find many more sourdough recipes in the spiral bound 600+ page Around the Family Table Cookbook and in the BRAND NEW It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link Buy It Now.

Sourdough Kits are available that included flours, your choice of either Around the Family Table cookbook or It’s all About Sourdough Cookbook, and sourdough starter.

Sourdough Doughnuts THM-XO

• Doughnut Dough:
• 2 cups active sourdough starter*
• 1 1/4 cups water
• 2 eggs
• 1/2 cup butter, melted
• 1/4 cup honey
• 1 tablespoon lecithin
• 2 tablespoons vital wheat gluten
• 2 teaspoons baking soda
• 1 teaspoon yeast
• 4 – 4 1/2 cups white whole wheat flour**
• 2 teaspoons salt
• sprouted wheat flour
• Cream Cheese Filling: fills 24 doughnuts
• 16-ounces cream cheese, softened
• 1/2 cup THM Gentle Sweet
• 1 teaspoon vanilla
• 2 cups heavy whipping cream
• 1/2-3/4 teaspoon xanthan gum
• powdered erythitol
• Lemon Curd Filling: fills 8 doughnuts
• 1/2 cup lemon juice
• 4 eggs
• 1/2 cup THM Gentle Sweet
• 6 tablespoons butter
• pinch of salt
• Peanut Butter Filling: fills 12 doughnuts
• 8-ounces cream cheese, softened
• 1/4 cup THM Gentle Sweet
• 1 cup heavy whipping cream
• 1/2 cup sugar-free peanut butter
• pinch of salt
• Ganache: frosts 8-10 doughnuts
• 1/3 cup sugar-free chocolate chips, or other flavored chips
• 1/3 cup heavy whipping cream
• Doughnut Dough: Mix starter, water, eggs, butter, and honey together in a mixer bowl. Add lecithin, vital wheat gluten, baking soda, yeast, and 2 cups flour. Mix well. Add flour in 1/2 cup increments** Mix well after each addition. You want a soft, slightly sticky dough. Let rest 20 minutes. Add salt and mix for 8 minutes.
• Fermenting: Place in a greased bowl and cover with a lid. Let rise 4 hours and then refrigerate overnight or at least 12 hours. Sprinkle parchment paper with sprouted flour.
• Cutting and frying: Press cold dough out to 1/2 inch thick. Cut with doughnut cutter and place on parchment paper dusted with sprouted wheat flour. Let rise until doubled or about 1 hour. Fry in coconut oil or lard heated to 350-375 degrees. Cool.
• For Filling: Whip cream cheese, Gentle Sweet, and vanilla together. Add cream and xanthan gum. Whip until thickened and fluffy. Cut a slit in each doughnut. Using a pastry tube fill doughnuts with filling. Roll each doughnut in powdered erythritol.
• Ganache: Heat cream to almost a boil. Add chis. Allow the mixture to set for 5 minutes without stirring. Stir until smooth. Frost doughnuts. 30-32 doughnuts–depending on the size.
• Apple fritters: add chopped apples, raisins, and cinnamon to the scraps after cutting the doughnut. Knead. Cut in strips 1/2 inch thick.
• *active starter is a starter that has been fed a number of times before using.
• **this dough works the best when it is cold. Adding yeast to this recipe gives it a yeasty taste and assists with the rise. My children like the yeast taste as it reminds them of my old recipe.
• When the lard from frying the doughnuts has cooled I make bird suet with it. I add cornmeal, flour, and oatmeal until it is so thick I can’t stir it. I pile it on a tray in my birdfeeder.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.

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The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store

Trim Healthy Mama Store Gentle Sweet Erythritol

Print

Sourdough Doughnuts THM-XO

Course Dessert

Cuisine American

Servings 30

Author Glenda Groff

Ingredients

• 2 cups sourdough starter
• 1 1/4 cups water
• 2 eggs
• 1/2 cup butter melted
• 1/4 cup honey
• 1 tablespoon lecithin
• 2 tablespoons vital wheat gluten
• 2 teaspoons baking soda
• 1 teaspoon yeast
• 4 – 4 1/2 cups white whole wheat flour*
• 2 teaspoons salt
• sprouted wheat flour

Cream Cheese FIlling

• 16 ounces cream cheese, softened
• 1/2 cup THM Gentle Sweet
• 1 teaspoon vanilla
• 2 cups heavy whipping cream
• 1/2-3/4 teaspoon xanthan gum
• powdered erythitol

Instructions

1. Mix starter, water, eggs, butter, and honey together. Add lecithin, vital wheat gluten, baking soda, yeast, and 2 cups flour. Mix well. Add flour in 1/2 cup increments** Mix well after each addition. You want a soft, slightly sticky dough. Let rest 20 minutes. Add salt and mix for 8 minutes. Place in a greased bowl and cover with a lid. Let rise 4 hours and then refrigerate overnight or at least 12 hours** Sprinkle parchment paper with sprouted flour. Press cold dough out to 1/2 inch thick. Cut with doughnut cutter and place on parchment paper dusted with sprouted wheat flour. Let rise until doubled or about 1 hour. Fry in coconut oil or lard heated to 350-375 degrees. Cool. For Filling: Whip cream cheese, Gentle Sweet, and vanilla together. Add cream and xanthan gum. Whip until thickened and fluffy. Cut a slit in each doughnut. Using a pastry tube fill doughnuts with filling. Roll each doughnut in powdered erythritol. 30-32 doughnuts. 

   *active starter is a starter that has been fed a number of times before using.
   

   **This doughnut dough works the best when it is cold. 

You will find many more sourdough recipes in the spiral bound 600+ page Around the Family Table Cookbook and in the BRAND NEW It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link Buy It Now. Sourdough Kits are avaible that included flours, a cookbook, and sourdough starter.

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