Who doesn’t like light and fluffy cream filled donuts?! Well…These really are just that! This donut recipe will be released in my new cookbook, but I couldn’t wait to share it with you, especially with the holidays coming up!
Warm, yeast donuts are some of my favorite treats, but sugar-filled ones always make me sick. Although the cream in these donuts makes these a crossover, they are perfect for special occasions. I often make glazed ones as well.
These donuts are made with a sour dough starter, but do not taste sour at all–thanks to the baking soda.
THM Cream Filled Donuts (Crossover)
Ingredients
Donuts
- 1 cup active sour dough starter
- 1 and 1/2 cups cashew milk
- 4 and 3/4 cups white wheat whole wheat flour
- 2 tablespoons honey (or sweetener of choice)
- 2 eggs, room temperature
- 1 teaspoon sea salt
- 1/4 cup softened butter or refined coconut oil
- 2 teaspoons vanilla
- 3 teaspoons baking soda
- sprouted flour, for cutting out oil for frying
- 1 cup powdered sweetener, for rolling
Filling
- 1/4 cup powdered sweetener
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla
- 1 and 1/2 cups heavy whipping cream
Instructions
Dough
- In a large bowl, mix all ingredients EXCEPT the baking soda. (Keep metal away from sourdough starter.) Place on a greased counter and knead for 15 minutes. (This knead time is important because even 5 minutes can make a big difference in the airiness of your donuts.) Place the dough back into a lightly greased plastic bowl. Cover with plastic wrap and let it rise for 7 hours.
- Sprinkle the baking soda over the dough. Use your hands to incorporate it until it's mixed in WELL. On a lightly floured surface, (use sprouted flour to keep it THM compatible) shape into donuts and let them rise for another 15-30 min. Fry in oil for several minutes on both sides until they're done in the center. I recommend frying only one or two and then checking for doneness before frying all of them. Let them cool on paper towel or paper bag.
Filling
- Whip up all the ingredients until desired consistency.
- Just before serving, fill with filling. With a straw, make a small hole on opposite sides of the donuts. Pipe the cream filling in both sides until the tops begin to split. Roll in powdered sweetener.
*Prep Notes: This is the amount of flour I use, but if your starter is runny, you may have to use a bit more. It’s important to remove refrigerated starter the day before and feed it 3 times (at room temperature) and then again 4 hours before you use it. This will make sure your starter is active and at its peak, with less of a sour taste.
(The pre-order special for my new cookbook lasts through October 31, so order soon! Click here for more information.)
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