Description
Delight in these homemade Sourdough Donuts, featuring a naturally fermented dough that results in a light, fluffy texture and a subtle tangy flavor. Perfectly fried to a golden brown and coated with your choice of glaze or cinnamon sugar, these donuts are a delicious twist on a classic treat that require some patience for rising but are well worth the wait.
Ingredients
Scale
Dough Ingredients
- 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
Frying & 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 until the mixture is smooth and uniform.
- Add Dry Ingredients and Knead: Gradually add the all-purpose flour, salt, and ground nutmeg to the wet mixture. Knead the dough using the stand mixer for 6 to 8 minutes until it becomes soft, elastic, and slightly tacky to the touch.
- First Rise: Transfer the dough to a greased bowl, cover it, and let it rise at room temperature for 6 to 8 hours or until the dough doubles in size, allowing the natural fermentation to develop flavor and texture.
- Shape Donuts: Lightly flour a clean surface and roll the risen dough out to about 1/2 inch thickness. Use a 3-inch round cutter and a 1-inch cutter for the donut hole to cut out 12 donuts.
- Second Rise: Place the cut donuts on parchment-lined trays, cover loosely with a cloth or plastic wrap, and let them rise again for about 1.5 to 2 hours or until they become puffy and slightly risen.
- Fry Donuts: Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Carefully fry the donuts for 1 to 2 minutes per side, turning once, until they are golden brown and cooked through.
- Drain and Coat: Remove the donuts with a slotted spoon and place them on a wire rack to drain excess oil. While still warm, dip them in your preferred glaze or coat with cinnamon sugar or powdered sugar. Let the coating set before serving.
Notes
- Ensure your sourdough starter is active for the best rise and flavor development.
- The long fermentation time enhances the dough’s taste and texture but plan ahead for the rising periods.
- Maintain the oil temperature around 350°F for even frying and to avoid greasy donuts.
- You can customize the coating by using chocolate glaze, vanilla glaze, or simply dusting with powdered sugar.
- Store leftover donuts in an airtight container and consume within 2 days for optimum freshness.
