Description
Homemade glazed sourdough donuts blend classic bakery charm with tangy fermented goodness. Crisp exterior and pillowy center promise a delightful breakfast treat you’ll savor with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 1 cup (250g) sourdough starter
- 1/2 cup (115g) whole milk
- 1 large egg
- 2 1/4 cups (290g) bread flour
Sugar and Sweeteners:
- 1/4 cup (55g) raw cane sugar
- 2 cups powdered sugar
Fats, Flavoring, and Frying:
- 1/4 cup (50g) melted butter
- 1 teaspoon (3g) vanilla
- 1 teaspoon (4g) salt
- 1/4 cup whole milk (for glaze)
- 1–3 cups coconut oil (for frying)
Instructions
- Combine sourdough starter with milk, thoroughly whisking until smooth and integrated.
- Incorporate egg, sugar, softened butter, and vanilla extract into the liquid mixture, blending until uniform.
- Gently sift flour and salt into the wet ingredients, stirring carefully to eliminate any potential lumps.
- Allow dough to rest for half an hour, enabling gluten development and moisture absorption.
- Knead the dough using a stand mixer for 12 minutes or perform deliberate stretch and fold techniques to enhance texture.
- Transfer dough to a covered container, permitting fermentation at 70F for 8-10 hours until volume doubles.
- Roll dough to approximately 12-inch thickness on a lightly floured surface.
- Use a biscuit cutter to shape donuts, carefully creating central holes for traditional form.
- Position shaped donuts on a parchment-lined tray, covering loosely to prevent surface drying.
- Permit second proofing for 2 hours, watching for 50% volume increase.
- Heat oil to 350F for frying, carefully submerging donuts for precisely 1 minute per side until golden brown.
- Alternatively, bake donuts at 350F for 13-15 minutes if preferring a less oily preparation.
- Craft glaze by whisking powdered sugar with milk until silky and smooth.
- Dip warm donuts into glaze, allowing excess to drip before placing on cooling rack.
- Allow glazed donuts to set for 10 minutes, enabling coating to harden and stabilize.
Notes
- Use room temperature ingredients to ensure smooth mixing and consistent dough texture.
- Allow sourdough starter to be active and bubbly before starting the recipe for best fermentation.
- Maintain consistent room temperature during long proofing periods to support proper dough development.
- Pat donuts dry after frying to help glaze adhere more effectively and prevent excess oil.
- Try alternative flour types like whole wheat or gluten-free blends for dietary variations.
- Use a deep-fry thermometer to maintain precise oil temperature and prevent uneven cooking.
- Cool donuts on a wire rack to preserve crispy exterior and prevent soggy bottoms.
- Prep Time: 1 hour 12 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg