Ingredients
Scale
For the Dough:
- 120g active sourdough starter (fed and bubbly—about ½ cup for my non-metric pals)
- 240g all-purpose flour (roughly 2 cups)
- 30g granulated sugar (about 2 tablespoons, give-or-take)
- 60ml whole milk (1/4 cup, warmed slightly)
- 1 large egg
- 40g unsalted butter (softened)
- 1 teaspoon salt
For Frying:
- Neutral cooking oil (like vegetable or canola oil)
Optional Glaze (Highly Recommended):
- 150g powdered sugar (about 1 cup)
- 2 tablespoons whole milk (adjust for desired consistency)
- 1 teaspoon vanilla extract
Instructions
- Feed Your Sourdough Starter: You want to work with an active, bubbly starter. Feed it 6-8 hours before starting (or the night before, if morning donuts are your vibe).
- Make the Dough: Combine all the dough ingredients in a large bowl. Mix, then knead for about 8-10 minutes (stand mixer or by hand). The dough should be soft and slightly tacky but not sticky.
- First Rise: Place the dough in a greased bowl, cover with a towel, and let it rise at room temperature for 4-6 hours (or overnight in the fridge). It should double in size.
- Shape the Donuts: Roll the dough to about 1/2-inch thickness on a floured surface. Cut out circles using a donut cutter (or improvising with a glass and a smaller cutter for the centers).
- Second Rise: Lay donuts and donut holes on parchment-lined trays, cover loosely, and let them rise for another 1-2 hours until puffy.
- Heat the Oil: In a deep pot, heat oil to 375°F (190°C). Fry 2-3 donuts at a time, flipping once, until golden brown (about 1-2 minutes per side).
- Cool and Glaze: Let donuts cool slightly on a wire rack before dipping in the glaze. For the glaze, whisk powdered sugar, milk, and vanilla together until smooth. Dunk, drizzle, or completely drown your donuts—no judgment.
Nutrition
- Calories: 200-250
- Sugar: 10-15g
- Fat: 8-10g
- Saturated Fat: 3-4g
- Carbohydrates: 30-35g
- Fiber: 1g
- Protein: 4-5g
- Cholesterol: 30-40mg
Keywords: Sourdough Donuts