30 gr active sourdough starter
90 gr strong flour (high protein)
70 gr lukewarm water
1 tbsp caster sugar
Sourdough starter of stage 1 (200 gr approximately)
90 gr strong flour (high protein)
70 gr lukewarm water
1 tbsp caster sugar
Sourdough starter of stage 1 & 2 (400 gr approximately)
500 gr strong flour (high protein)
2 eggs
60 gr brown sugar
10 gr cognac
5 gr sea salt
120 ml milk
100 gr butter
1 tbsp vanilla extract
Lemon zest
1 egg yolk + 2 tbsp water
200 gr melted dark chocolate
Roughly chopped roasted hazelnuts


1.The night before, mix into a bowl all the ingredients for the first leaven feeding. Cover the bowl with a towel and put it into the oven with the light on. Let it double in size. (1st feeding)
2.Next morning repeat the procedure for a second time. Add water into the bowl, dissolve the starter and add the rest of ingredients of the 2nd feeding. Mix until combined and place the bowl covered into the oven until noon. (2nd feeding)
3.At noon, after the leaven has doubled in size for second time, bring all the ingredients together, using a stand mixer, as to have a soft and elastic dough. Butter should be the last ingredient to be mixed in.
4.Cover dough and place it likewise into the oven until doubled in size.
5.After the dough has doubled in size, shape the doughnuts.
6.Divide the dough into 50-60 gr pieces and roll them into balls. Place them in a baking pan covered with non stick paper. Cover with a towel, so the dough doesn’t dry out and let the doughnuts double in size.
7.Next morning, brush the doughnuts with the egg wash and bake in a preheated oven to 180o Celsius for 20 minutes until the doughnuts turn golden.
8.Place baking pan onto a cooling rack for 10 minutes and then transfer doughnuts onto a cooling rack and leave to cool.
9.Cover with melted chocolate and nuts.
10.Store in an airtight container up to 3 days.


  1. The oven with the light on creates a warm environment and let the starter grow faster than in any other wider and probably colder environment.
  2. You can also fold dough every half an hour, like in ciabatta bread recipe, for two hours after mixing all the ingredients together. This way the dough will be airy and fluffy. Personally I escaped that step, as to avoid making the recipe more complex and overwhelming.


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