The night before, feed the sourdough starter with equal amount of water and flour.
Remove the egg from the fridge (in case the eggs are stored in the fridge).
Step 2
:
In the morning, beat the egg yolk, honey, melted butter in a bowl (1st mixture).
In another mixing bowl, mix the warm milk and starter. Mix it well.
Step 3
:
In another mixing bowl, mix the warm milk and starter. Mix it well.
Step 4
:
Add the first mixture into the milk mixture. Add the flour.
Step 5
:
Mix all ingredients. Knead the dough for 13-15 minutes until it is smooth and elastic (slap and fold technique) or use the hand mixer.
Step 6
:
Place the dough in a greased bowl and let it rise in warm place. Keep it aside for 3-5 hours.
Step 7
:
When the dough has doubled in volume, remove it on to the slightly floured counter. Stretch the dough with a rolling pin into 1 cm thick, cut out doughnuts.
Step 8
: For the rest of dough (2nd batch)
Cover the doughnuts with a dry kitchen towel and let it rise for 60-90 minutes. Check it out with your indent. If you poke the dough and it does not spring back quickly, the dough is ready to be fried.
Step 9
:
Heat enough oil in a pot. It will be hot enough if the bubbles appear when putting a wooden stick into the oil.
Step 10
:
Take one dough and fry for 2 minutes each side until golden brown. Transfer to a plate with a napkin to absorb extra fat.
Step 11
:
Continue frying with the rest of dough. Let it to cool.
Step 12
: Prepare the glazing
Melt the chocolate bar and heavy cream in a microwave. Whisk it well.
Step 13
:
Dip each doughnut with melted chocolate and sprinkle extra powdered sugar on top.