Tools & Experiments
Sourdough Donut Calculator + Recipe Card
Traditionally eaten during Hanukkah, these sourdough sufganiyot are crisp on the outside and light on the inside. Use the calculator to scale the dough while keeping the timeline and enrichment ratios intact.
Calculator
Target donut size70 g
Scaling factor1.00x
Total dough weight1400 g
Donut Specs
- Yield20 donuts
- Total dough weight1400 g
- Pre-fermented flour13.5%
- Levain in final dough28%
Stiff Starter Formula
- Bread flour92 g
- White sugar9 g
- Water (24°C/75°F)44 g
- Levain (100% hydration)26 g
Mix water and levain, add sugar, then flour. Knead until stiff and let rise 8-10 hours.
Final Dough Formula
- Bread flour544 g
- All-purpose flour136 g
- Levain (stiff starter)171 g
- Water44 g
- White sugar68 g
- Brown sugar34 g
- Whole milk191 g
- Eggs (about 4 medium)191 g
- Butter150 g
- Salt14 g
- Vanilla3 g
- Oil for fryingAs needed
Mix on low 5 minutes, rest 20 minutes, then add butter on medium until silky and windowpaned.
Sourdough Donut Timeline
- Day 1 – 11:00 PMMix stiff osmotolerant starter (8-10 hours at room temp).
- Day 2 – 9:00 AMMix dough to 27-28°C. Rest 20 minutes, then add butter.
- Day 2 – 9:30 AM-1:00 PMWarm bulk ferment 4 hours with one fold halfway through.
- Day 2 – 1:00 PM-9:00 PMCold ferment 7-8 hours.
- Day 2 – 10:00 PMDivide into 70g pieces and shape.
- Day 2 – 10:30 PMProof 10-12 hours at room temp.
- Day 3 – 8:30 AM-10:00 AMOptional final proof in humid oven at 30°C/86°F.
- Day 3 – 10:00 AMFry at 180-188°C (360-370°F), 2-3 minutes per side.
Filling Ideas
- Strawberry or raspberry jam
- Vanilla custard or pastry cream
- Nutella or dulce de leche
- Whipped cream + fruit puree
Poke a 3/4-depth hole, then pipe filling until it gently squishes out.