Recipe details Medium
Nutrition Per Serving
estimated
Sourdough Doughnuts
Rich and soft raised bakery style doughnuts. Top with a classic glaze, fill with a custard or jam, or top with decadent frostings such as maple or chocolate.
Ingredients
- • 200 grams active sourdough starter
- • 1 1/4 cup whole milk, lukewarm
- • 2/3 cup sugar
- • 1/2 cup unsalted butter, softened
- • 3 eggs, room temperature
- • 2 tsp salt
- • 1 tsp vanilla extract
- • 1/2 tsp ground cinnamon
- • 3 cups all purpose flour (375 grams)
- • 3 cups bread flour* (375 grams)
- • 2 tbsp unsalted butter, melted (glaze)
- • 2 1/2 cups powdered sugar, sifted (glaze)
- • 1 1/2 tbsp corn syrup (or refined coconut oil) (glaze)
- • 4-5 tbsp milk (glaze)
- • 2 tsp vanilla extract, or to taste (glaze)
Instructions
Prepare leaven: Feed starter by combining 50 grams starter, 100 grams warm water, and 100 grams flour. Set aside in warm location for 6-10 hours, until doubled and bubbly.
Make dough: Combine 200 grams starter, warm milk, and sugar in stand mixer. Add 3 cups all purpose flour and 1 cup bread flour, mix until combined. Rest 30-60 minutes. Add butter, eggs, salt, vanilla, cinnamon, and mix. Add remaining bread flour slowly, knead for 8 minutes.
Bulk rise: Form dough into ball in bowl, cover with sprayed plastic wrap. Let rise following one of three methods: warm rise, fridge, or counter rise.
Form & fry: Roll dough to 1/2 inch thickness on floured surface. Cut shapes, let rise 1-3 hours. Heat 4 inches of oil to 350°F, fry doughnuts until golden brown, about 1 minute per side. Toss in glaze or topping of choice.
Glaze: Whisk all glaze ingredients together.
Recipe from Cookbook Hub - www.cookbookhub.org