Sourdough Doughnuts THM-XO

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.

Sourdough Doughnuts THM-XO

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

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. 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 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.

Doughnuts rising.
Fried doughnuts cooling.
Rolling doughnuts in powdered erythritol.

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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Trim Healthy Mama Store Gentle Sweet Erythritol

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 recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. I will send a small jar of mature sourdough starter by request and I ask that you cover the cost of shipping/packing. PM me if you would like to receive a small jar of mature starter. You may also request a small jar of FREE sourdough starter with the purchase of a cookbook.   Buy It Now.

I mixed some jam with the filling to fill some of the doughnuts.

https://www.pinterest.com/pin/349451252335858621

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