Baked Cake Doughnut with Sourdough


Working Method

  • Place Tegral Ringo, Sapore Rita, and sugar into a mixing bowl and place on a Hobart mixing bowl fitted with a paddle. 
  • Mix on slow speed for one minute and stream the water in while mixing.
  • Scrap the mix down then mix on medium speed for four minutes. 
  • Place the batter into a piping bag and pipe 45g into a greased ring doughnut tray. 
  • Bake in a deck oven for 8.5 mins approx. 240c top 230c bottom. 
  • When cold dip in your choice of flavoured icing and finish with chocolate shavings or some type of sprinkles.

About this recipe

In the eyes of today's consumers, doughnuts remain a beloved treat, valued for their comforting flavours and irresistible appeal. These cake doughnuts offer a delightful texture that is both fluffy and slightly chewy, thanks to the magic of sourdough fermentation. As health-conscious trends influence consumer preferences, these Baked Cake Doughnuts provide a guilt-free indulgence without compromising on taste.


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