Description
Delight in these homemade sourdough donuts that combine the tangy depth of sourdough starter with the light, fluffy texture of a classic fried donut. Perfectly golden and coated with your choice of glaze, powdered sugar, or cinnamon sugar, these donuts offer a delicious twist on a beloved treat, made with simple ingredients and fried to perfection.
Ingredients
Scale
Dough
- 0.5 cup active sourdough starter
- 0.67 cup warm whole milk
- 0.25 cup granulated sugar
- 2 large eggs
- 3 tablespoons unsalted butter, softened
- 2.75 cups all-purpose flour
- 0.5 teaspoon salt
- 0.25 teaspoon ground nutmeg
For Frying and Coating
- Vegetable oil for frying
- Optional glaze, powdered sugar, or cinnamon sugar for coating
Instructions
- Mix Wet Ingredients: In a stand mixer bowl, combine the active sourdough starter, warm whole milk, granulated sugar, eggs, and softened unsalted butter. Mix together until the batter is smooth and well combined, ensuring a consistent base for your dough.
- Add Dry Ingredients and Knead: Add the all-purpose flour, salt, and ground nutmeg to the wet mixture. Use the mixer’s dough hook attachment to knead for 6 to 8 minutes until the dough becomes soft, slightly tacky to the touch, and elastic, indicating good gluten development.
- First Rise: Transfer the kneaded dough to a greased bowl, cover it with a clean cloth or plastic wrap, and let it rise at room temperature for 6 to 8 hours. During this time, the dough should double in size, developing flavor and airy texture from the sourdough fermentation.
- Shape Donuts: On a floured surface, roll out the dough to about 1/2 inch thickness. Use a 3-inch doughnut cutter to cut out the donuts, and a 1-inch cutter to cut out the donut holes. You should get 12 donuts total.
- Second Rise: Place the cut donuts and holes on parchment-lined trays. Cover loosely with a cloth and let rise for another 1.5 to 2 hours until they are puffy and slightly risen, preparing them for frying.
- Heat Oil and Fry: Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Carefully fry the donuts for 1 to 2 minutes on each side or until they turn a beautiful golden brown. Use a slotted spoon or tongs to flip them gently and remove once cooked. Drain on a wire rack to remove excess oil.
- Coat Donuts: While the donuts are still warm, dip them in your preferred glaze or roll them in cinnamon sugar or powdered sugar. Let the coating set briefly before serving to enjoy the perfect balance of texture and flavor.
Notes
- Ensure your sourdough starter is active and bubbly before starting for best rising results.
- Maintain oil temperature at 350°F to avoid greasy or undercooked donuts.
- If you don’t have a donut cutter, use round cookie cutters or improvise with cups and bottle caps.
- Store leftover donuts in an airtight container for up to 2 days; reheat before serving.
- Adjust sugar coating amount to taste or try different glazes like chocolate or vanilla for variety.
