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Sourdough Donuts Recipe

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★★★★★

4.6 from 92 reviews

This recipe for Sourdough Donuts combines the tangy flavor of a bubbly sourdough starter with a soft, tender dough fried to golden perfection. Lightly sweetened and optionally glazed with a smooth vanilla glaze, these donuts offer a delicious twist on a classic treat that showcases the benefits of natural fermentation.

Ingredients

Scale

For the Dough:

  • 120g active sourdough starter (fed and bubbly, about ½ cup)
  • 240g all-purpose flour (roughly 2 cups)
  • 30g granulated sugar (about 2 tablespoons)
  • 60ml whole milk (1/4 cup, warmed slightly)
  • 1 large egg
  • 40g unsalted butter (softened)
  • 1 teaspoon salt

For Frying:

  • Neutral cooking oil (vegetable or canola oil) for deep frying

Optional Glaze (Highly Recommended):

  • 150g powdered sugar (about 1 cup)
  • 2 tablespoons whole milk (adjust as needed for consistency)
  • 1 teaspoon vanilla extract

Instructions

  1. Feed Your Sourdough Starter: Ensure your sourdough starter is active and bubbly by feeding it 6-8 hours before beginning, or the night before if making donuts in the morning.
  2. Make the Dough: In a large bowl, combine the sourdough starter, all-purpose flour, granulated sugar, warmed milk, egg, softened butter, and salt. Mix and knead by hand or with a stand mixer for 8-10 minutes until the dough is soft and slightly tacky but not sticky.
  3. First Rise: Place the dough in a greased bowl, cover with a towel, and let it rise at room temperature for 4-6 hours or refrigerate overnight until the dough doubles in size.
  4. Shape the Donuts: On a floured surface, roll the dough out to about ½-inch thickness. Use a donut cutter to cut out donuts and smaller cutters for the holes. If you do not have a donut cutter, you can improvise using a glass for the outer circle and a smaller cutter or bottle cap for the center.
  5. Second Rise: Place shaped donuts and holes onto parchment-lined trays, cover loosely, and allow them to rise for 1-2 hours until puffy.
  6. Heat the Oil: Heat neutral cooking oil in a deep pot to 375°F (190°C). Fry 2-3 donuts at a time, flipping once, cooking each side for approximately 1-2 minutes until golden brown.
  7. Cool and Glaze: Transfer fried donuts to a wire rack to cool slightly. For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Dip or drizzle the glaze over the cooled donuts according to preference.

Notes

  • Ensure the sourdough starter is active and bubbly for best flavor and texture.
  • Kneading time may vary depending on method: 8-10 minutes by hand or mixer until dough is slightly tacky.
  • Oil temperature is critical; use a thermometer to maintain 375°F (190°C) for even frying and to avoid greasy donuts.
  • Adjust glaze thickness by adding more milk or powdered sugar to reach desired consistency.
  • Leftover donuts can be stored in an airtight container for 1-2 days but are best enjoyed fresh.

Keywords: Sourdough Donuts, Fried Donuts, Homemade Donuts, Sourdough Pastry, Sourdough Baking

Find it online: https://cheframi.com/sourdough-donuts-recipe/