sourdough donuts

Here’s a delicious recipe for sourdough donuts:

Ingredients

For the Dough:

• 1 cup (240 ml) active sourdough starter
• 3/4 cup (180 ml) whole milk, warm
• 1/4 cup (50 g) granulated sugar
• 2 large eggs, room temperature
• 1/4 cup (57 g) unsalted butter, melted
• 1 teaspoon vanilla extract
• 4 cups (500 g) all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground nutmeg

For Frying:

• Vegetable oil (for frying)

For the Glaze:

• 2 cups (240 g) powdered sugar
• 1/4 cup (60 ml) whole milk
• 1 teaspoon vanilla extract

Instructions

Prepare the Dough:

1. In a large bowl, combine the active sourdough starter, warm milk, granulated sugar, eggs, melted butter, and vanilla extract. Mix well until fully combined.
2. In a separate bowl, whisk together the flour, salt, and ground nutmeg.
3. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. You can use a stand mixer with a dough hook attachment for this step.
4. Knead the dough for about 5-7 minutes until it is smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 3-4 hours, or until it has doubled in size.

Shape the Donuts:

6. Once the dough has risen, turn it out onto a floured surface. Roll it out to about 1/2 inch (1.3 cm) thickness.
7. Use a donut cutter or two round cutters (one large and one small) to cut out the donuts. Place the cut donuts and donut holes on a baking sheet lined with parchment paper.
8. Cover the donuts with a damp cloth and let them rise for another 1-2 hours, or until they are puffy and have almost doubled in size.

Fry the Donuts:

9. In a large, heavy-bottomed pot, heat the vegetable oil to 350°F (175°C). Use a thermometer to maintain the temperature.
10. Carefully fry the donuts a few at a time, being careful not to overcrowd the pot. Fry each side for about 1-2 minutes, or until golden brown.
11. Use a slotted spoon to transfer the fried donuts to a paper towel-lined plate to drain excess oil.

Glaze the Donuts:

12. In a medium bowl, whisk together the powdered sugar, whole milk, and vanilla extract until smooth.
13. While the donuts are still warm, dip the tops into the glaze, allowing the excess to drip off.
14. Place the glazed donuts on a wire rack to set.

Enjoy!

Your homemade sourdough donuts are now ready to be enjoyed! They are best eaten fresh but can be stored in an airtight container for up to two days.