Eating a warm, soft donut is a simple joy, especially when made with sourdough, adding a special flavor and texture that makes it even better. Sourdough donuts combine the classic sweetness of donuts with the tangy taste of fermented dough, making them more complex and chewy. This recipe uses your favorite sourdough starter to give the donuts a deeper flavor and texture.
Ingredients:
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For the Dough:
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1 cup active sourdough starter
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3/4 cup whole milk, warmed
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1/4 cup granulated sugar
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2 large eggs
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1/4 cup unsalted butter, melted
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4 cups all-purpose flour
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1 teaspoon salt
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1 teaspoon vanilla extract
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For Frying:
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Vegetable oil (for frying)
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For the Glaze:
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2 cups powdered sugar
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1/4 cup whole milk
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1 teaspoon vanilla extract
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Instructions:
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Prepare the Dough:
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In a large mixing bowl, combine the active sourdough starter, warm milk, and sugar. Mix well.
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Add the eggs, melted butter, and vanilla extract. Stir until combined.
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Gradually add the flour and salt, mixing until a soft dough forms. Knead the dough until it becomes smooth and elastic, about 5-7 minutes. If using a stand mixer, use the dough hook attachment.
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First Rise:
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Place the dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for 4-6 hours, or until it has doubled in size.
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Shape the Donuts:
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On a floured surface, roll out the dough to about 1/2-inch thickness. Use a donut cutter or two round cutters (one larger and one smaller) to cut out donut shapes. Gather the scraps, re-roll them, and cut out more donuts as needed.
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Place the cut donuts on a parchment-lined baking sheet, cover them with a cloth, and let them rise for an additional 1-2 hours, or until they are puffy.
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Fry the Donuts:
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In a deep fryer or a large, heavy-bottomed pot, heat the vegetable oil to 350°F (175°C). Carefully fry the donuts in batches, turning them once, until they are golden brown on both sides (about 1-2 minutes per side).
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Use a slotted spoon to transfer the fried donuts to a paper towel-lined plate to drain excess oil.
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Prepare the Glaze:
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In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
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Glaze the Donuts:
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While the donuts are still warm, dip them in the glaze, allowing any excess to drip off. Place the glazed donuts on a wire rack to set.
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Also, Read
Sourdough Donuts
Ingredients
- 1 cup active sourdough starter
- 3/4 cup whole milk, warmed
- 1/4 cup granulated sugar
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- Vegetable oil (for frying)
For the Glaze:
- 2 cups powdered sugar
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, combine the active sourdough starter, warm milk, and sugar. Mix well.
- Add the eggs, melted butter, and vanilla extract. Stir until combined.
- Gradually add the flour and salt, mixing until a soft dough forms. Knead the dough until it becomes smooth and elastic, about 5-7 minutes. If using a stand mixer, use the dough hook attachment.
- Place the dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for 4-6 hours, or until it has doubled in size.
Shape the Donuts:
- On a floured surface, roll out the dough to about 1/2-inch thickness. Use a donut cutter or two round cutters (one larger and one smaller) to cut out donut shapes. Gather the scraps, re-roll them, and cut out more donuts as needed.
- Place the cut donuts on a parchment-lined baking sheet, cover them with a cloth, and let them rise for an additional 1-2 hours, or until they are puffy.
Fry the Donuts:
- In a deep fryer or a large, heavy-bottomed pot, heat the vegetable oil to 350°F (175°C). Carefully fry the donuts in batches, turning them once, until they are golden brown on both sides (about 1-2 minutes per side).
- Use a slotted spoon to transfer the fried donuts to a paper towel-lined plate to drain excess oil.
Prepare the Glaze:
- In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Glaze the Donuts:
- While the donuts are still warm, dip them in the glaze, allowing any excess to drip off. Place the glazed donuts on a wire rack to set.