Description
These Sourdough Donuts combine the tangy flavor of sourdough starter with a rich, tender fried dough, then topped with a smooth vanilla glaze. They are a perfect homemade treat that balances the rustic taste of fermentation with sweet, buttery goodness, ideal for breakfast or dessert.
Ingredients
Scale
Dough
- 1 1/4 cups milk
- 1/2 cup sugar
- 1/4 cup butter
- 4 cups flour, divided
- 2 eggs
- 1 cup active sourdough starter
- 1 teaspoon salt
- Oil for frying (such as coconut, avocado, or lard)
Glaze
- 1/4 cup butter
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- 2–3 tablespoons milk
Instructions
- Warm Milk Mixture: In a saucepan, gently warm the milk, sugar, and butter over low heat until the sugar has dissolved and the butter is melted. Allow the mixture to cool slightly.
- Start Dough Mixing: Transfer the cooled milk mixture to a mixing bowl fitted with a dough hook. Add 2 cups of flour and mix to combine, ensuring the mixture is not too hot before adding the starter.
- Add Remaining Ingredients: Incorporate the active sourdough starter, eggs, the remaining 2 cups of flour, and salt. Knead on low speed until the dough is smooth, elastic, and pulls away from the sides of the bowl, which should take about 10 minutes.
- First Rise: Cover the dough with plastic wrap or beeswax wrap and leave it in a warm place to rise for 5-6 hours until it has noticeably expanded.
- Refrigerate Overnight: Place the dough in the refrigerator overnight to develop flavor and cool down.
- Roll Out Dough: The next morning, roll the dough out on a lightly floured surface to a thickness of 1/2 inch.
- Cut Donuts: Use a donut cutter or round cutters to cut out the donuts and holes.
- Second Rise: Set the cut donuts on a baking sheet, cover with a damp tea towel or plastic wrap, and let them rise in a warm location for 1.5-2 hours until puffed.
- Prepare for Frying: Pour about 1/2 inch of your chosen frying oil into a cast iron skillet and heat over medium until shimmering and sizzling upon contact.
- Fry Donuts: Fry the donuts in batches, cooking 2-3 minutes on each side until they are golden brown and puffy. Avoid overcrowding to ensure even cooking.
- Drain and Cool: Transfer fried donuts to a wire rack set over parchment paper to cool slightly before glazing.
- Make the Glaze: In a saucepan over low heat, combine butter, powdered sugar, vanilla extract, and milk. Stir occasionally until all ingredients have melted and blended into a smooth glaze. Turn off heat and keep warm.
- Glaze Donuts: Dip each cooled donut into the glaze, then place it back on the wire rack to allow the glaze to set.
Notes
- Make sure your sourdough starter is active and bubbly for best results.
- Temperature during rises can affect rise time; warmer environments speed up the fermentation process.
- Use an oil with a high smoke point like coconut, avocado, or lard for frying to avoid burning.
- Donuts can be stored in an airtight container for up to 2 days but are best enjoyed fresh.
- The glaze thickness can be adjusted by adding more or less milk to achieve your preferred consistency.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Keywords: sourdough donuts, fried donuts, sourdough starter recipe, homemade donuts, vanilla glaze donuts, breakfast donuts
