Description
Soft, fluffy, and perfectly sweet glazed sourdough donuts that are a delightful treat for any occasion.
Ingredients
- 1 cup 100% hydration sourdough starter (250g)
- 1/2 cup whole milk (115g)
- 1 large egg
- 1/4 cup raw cane sugar (55g)
- 1/4 cup melted unsalted butter (50g)
- 1 tsp vanilla extract
- 1 tsp salt (4g)
- 2 1/4 cups organic bread flour (290g)
- 2 cups powdered sugar
- 1/4 cup whole milk (for glaze)
- 1-3 cups coconut oil for frying
Instructions
- Combine the sourdough starter, whole milk, egg, raw cane sugar, melted butter, vanilla extract, and salt in a large mixing bowl. Whisk until everything is well incorporated.
- Add the organic bread flour gradually, one cup at a time, mixing until you achieve a smooth, slightly sticky dough.
- Cover the bowl with plastic wrap or a clean kitchen towel, and let the dough rise at room temperature until it has doubled in size, about 1-2 hours.
- Turn the dough onto a floured surface and roll it out to about 1/2 inch thickness. Use a donut cutter to cut out your donuts, placing them on parchment paper.
- Let the shaped donuts rise for another 30-45 minutes.
- Preheat your oven to 375°F (190°C) for baked donuts, or heat coconut oil in a deep skillet to 350°F (175°C) for fried donuts.
- Bake the donuts for about 10-12 minutes until golden brown, or fry in batches for about 1 minute on each side until golden. Drain on paper towels.
- Mix the powdered sugar with 1/4 cup of whole milk until smooth to make the glaze. Dip the warm donuts into the glaze, allowing the excess to drip off.
Notes
Store donuts in an airtight container at room temperature for up to 2 days, or freeze for longer storage. Reheat before serving.