Homemade Sourdough Donuts
Golden and fluffy, these sourdough donuts bring a comforting touch to weekend mornings with a delightful blend of tangy flavor and soft texture.
Ingredients
For the Donuts
- 1 cup 100% hydration sourdough starter
- 1/2 cup whole milk
- 1 large egg
- 1/4 cup raw cane sugar
- 1/4 cup melted unsalted butter
- 1 tsp vanilla
- 1 tsp salt
- 2 1/4 cups organic bread flour
- 1-3 cups coconut oil for frying
For the Glaze
- 2 cups powdered sugar
- 1/4 cup whole milk for glaze
Instructions
Preparation
- In a mixing bowl, combine the 100% hydration sourdough starter with the whole milk, whisking them together until smooth.
- Add the large egg, raw cane sugar, melted unsalted butter, vanilla, and salt to the bowl, stirring until fully blended.
- Gradually incorporate the organic bread flour into the mixture, stirring gently until no dry flour remains.
- Once the dough comes together, cover the bowl and let it rest for about 1 hour at room temperature.
- After resting, turn the dough out onto a floured surface and gently roll it out to about 1/2-inch thickness.
- Use a donut cutter or two cookie cutters to cut out the donut shapes and transfer them to a parchment-lined baking sheet.
- Allow the cut donuts to rest for another 30 minutes for slight rising.
Frying
- In a frying pan or deep fryer, heat the coconut oil over medium heat until ready for frying.
- Carefully place the donuts into the hot oil, frying until they turn a light golden brown on one side.
- Flip the donuts carefully and cook until golden brown on both sides. Transfer to a cooling rack.
Glazing
- Once cooled slightly, mix the powdered sugar with the whole milk until smooth.
- Dip the warm donuts into the glaze, ensuring they’re evenly coated and allow the excess to drip off.
Notes
Allow ingredients to reach room temperature for better mixing. Don't overcrowd the frying pan.